Who can resist banana pudding in cupcake form!! These banana pudding cupcakes are always a hit!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 24
Calories
Author Divas Can Cook
Ingredients
1box French Vanilla Cake Mix
1box Instant Banana Cream Pudding3.4 oz
3Eggs
1/2cups of Vegetable Oil
1/2cups of Water
10ounces 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)
1cups of Bananas, smashed
2cups of Nilla Wafers, crushed (plus more for garnishing if desired)
8ounces 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
~TIPS~ Serve cold! Great for picnics and potlucks!