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.
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! Â 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.
*UPDATE- Well that was short-lived! I’m told they no longer make cooking creme! Sheesh I was wondering why I couldn’t find it anywhere! No worries, replace the cooking creme with sour cream or as Philadelphia Cream Cheese suggest, replacing it with cream cheese with a couple tablespoons of milk mixed in to create a creamy, whipped texture. I haven’t tried it this way but will report back when I do.
Watch me make these Banana Pudding Cupcakes from start to finish!
Get the Recipe: Banana Pudding Cupcakes
Ingredients
- 1 box French Vanilla Cake Mix
- 1 box Instant Banana Cream Pudding, 3.4 oz
- 3 Eggs
- 1/2 cup, s of Vegetable Oil
- 1/2 cup, s of Water
- 10 ounce, s of PHILADELPHIA Original Cooking Creme (Update: Cooking cream has been discontinued. You can replace with sour cream or cream cheese mixed with a few tablespoons of milk)
- 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
- In a large bowl, add in the first 6 ingredients.
- Mix until all of the ingredients are combined.
- Fold in the bananas and Nilla wafers.
- Line cupcake pans with cupcake baking papers.
- Spoon the batter into the cupcake baking papers (about 3/4 full)
- Place the cupcakes into a preheated 350 degree oven for 18-20 minutes.
- When cupcakes are done, remove them from the pan and place them on a baking sheet.
- Place them into the freezer to cool for 10 minutes.
- Garnish with Cool Whip and crushed Nilla Wafers.
- Serve cold.
Notes
Serve cold!
Great for picnics and potlucks!
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!
Mmm i made a batch for my class in pee dee elementary and they loved them!
Made these for a house party tonight and they were a hit! Thanks, Monique, I think all the other military wives are envious but I tell them all where I get my recipes 😉
First I want to say thanks for telling me about the sour cream, it worked like a dream. Now you need to know that after I made the batter I had to send my husband out of the house. I kept catching him spooning out some batter. I took his spoon but he kept going and getting another one! They really are great and not hard to do. I did decide to do a more sturdy icing. Only because these are going to my husbands work to feed the workers there. I don’t expect them to last long. I always send them my new cakes to get all the input they can give. But I already know this is going to be a winner. Thanks for the great recipe.
I’m making these tonight to serve tomorrow for thanksgiving… I almost ate all the batter while making them. These are absolutely delicious. You make me wanna to change the recipe I use for the cupcakes I make for my home business now and use yours…Great job my fellow Georgia peach!!
can I substitute the real banna for anything I wanna make this for a friend but she is allergic to bannas?