Banana Pudding Cupcakes

I love banana pudding. I love cupcakes. I see no reason why these two fitting citizens can’t make a baby.  I present to you: Banana Pudding Cupcakes.

A french vanilla flavored cake with banana cream pudding mixed into the batter along with chunks of fresh bananas and crushed Nilla Wafers. No need to get fancy with the frosting, simply top with cool with and Nilla Wafers for all the comforting flavors of banana pudding in a cupcake form.

banana pudding cupcakes recipe

This is my latest concoction using that new PHILADELPHIA Cooking Creme that I was sent last month to sample. I used the original flavor in this banana pudding cupcake recipe and I’ll have to say it’s a keeper!

The cooking creme made these babies super moist and balanced out the flavors perfectly!  The cooking cremes (which come in four flavors) are already starting to hit the shelves so be on a lookout for them in your grocery store.

Banana Pudding Cupcakes

Watch me make these Banana Pudding Cupcakes from start to finish!


4.9 from 12 reviews
Banana Pudding Cupcakes
 
Prep time
Cook time
Total time
 
Who can resist banana pudding in cupcake form!! These banana pudding cupcakes are always a hit!
Author:
Serves: 24
Ingredients
  • box French Vanilla Cake Mix
  • 1 box Instant Banana Cream Pudding (3.4 oz)
  • 3 Eggs
  • ½ cup(s) of Vegetable Oil
  • ½ cup(s) of Water
  • 10 ounce(s) of PHILADELPHIA Original Cooking Creme (or sour cream)
  • 1 cup(s) of Bananas, smashed
  • 2 cup(s) of Nilla Wafers, crushed (plus more for garnishing if desired)
  • 8 ounce(s) of Cool Whip
Instructions
  1. In a large bowl, add in the first 6 ingredients.
  2. Mix until all of the ingredients are combined.
  3. Fold in the bananas and Nilla wafers.
  4. Line cupcake pans with cupcake baking papers.
  5. Spoon the batter into the cupcake baking papers (about ¾ full)
  6. Place the cupcakes into a preheated 350 degree oven for 18-20 minutes.
  7. When cupcakes are done, remove them from the pan and place them on a baking sheet.
  8. Place them into the freezer to cool for 10 minutes.
  9. Garnish with Cool Whip and crushed Nilla Wafers.
  10. Serve cold.
Notes
~TIPS~ Serve cold! Great for picnics and potlucks!

 

Comments

  1. Yolanda says

    My children and I are making these banana pudding cupcakes this weekend!! I know they will be GREAT as all of your recipe’s are that we’ve made! Thanks Monique, for all of your WONDERFUL videos!

  2. melinda says

    These were a huge success…hubby liked them, sisters and brother in law liked them!!!! i only had one muffin pan, so i made a loaf cake with the other have of the batter. Also, i made my usual banana pudding filling for the frosting….mmmmmmmmmmm!!! It was good!

  3. Jessica says

    I substituted the cream cheese for Greek yogurt and I used coconut oil instead of vegetable oil because it was all I had in my house. They turned out delicious. Thank you for posting this!

  4. stephanie lee says

    Planning on making these this weekend to take to work on monday but was wondering what other flavor icing would be best used because the cool whip wont hold up until i serve them! Thank you

    • Cheryl says

      I actually took these to work and here is what I did. I baked the cupcakes at night and I added the cool whip with crumbs in the AM. They sat on the cubicle pretty much all morning and the cool with stay together. Believe me I was worried too. *** HUGEHIT

  5. Julita K R says

    I was visiting this recipe to ask for a substitute for the discontinued “cooking creme”. But I see now you have ‘or sour cream’. I made these this weekend with 8 oz of Philadelphia Cream Cheese and 2 oz almond milk I combined in a sauce pan on low heat. I came out just as well as the cooking creme. I will try the sour cream next time.

  6. Christina says

    Philadelphia cooking creme is off the market. Have you been able to achieve the same taste and texture with a different ingredient?

    • Julita K R says

      I used 8 oz of Philadelphia cream cheese and 2 oz of almond milk (any milk or cream will probably work) in a sauce pan on low heat this weekend. Cooled while I mixed the ingredients. It came out tasting as great as it usually does.

  7. Casey says

    Monique, I made these (finally) tonight! Wow, my hubby called dessert “stupendous” and made me smile! I was disappointed that my Publix didn’t have the plain/original cooking creme, so I used sour cream instead. My son who doesn’t like banana pudding loved the cupcakes. I must also warn you all…the batter is amazing! I know, we shouldn’t eat raw eggs, but I’ve been doing so all my life in raw batter, cookie dough, etc. and I’m fine at 48. Thanks for a great recipe!

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