Banana Pudding Cupcakes

Banana Pudding Cupcakes
100 min.
24
197kcal

Suggestions


Indulge in the delightful fusion of flavors with these Banana Pudding Cupcakes, a dessert that promises to be the star of any gathering! Perfectly moist and bursting with the sweet essence of ripe bananas, these cupcakes are a nostalgic nod to the classic banana pudding we all know and love. Each bite offers a harmonious blend of creamy banana goodness and the satisfying crunch of vanilla wafer cookies, making them an irresistible treat for both kids and adults alike.

What sets these cupcakes apart is not just their delicious taste, but also their easy preparation. With just a few simple ingredients, you can whip up a batch of 24 cupcakes that are sure to impress your family and friends. The combination of a rich vanilla cake mix and banana cream pudding creates a tender crumb that melts in your mouth, while the Cool Whip frosting adds a light and fluffy finish that perfectly complements the flavors.

Whether you're hosting a birthday party, a potluck, or simply craving a sweet treat, these Banana Pudding Cupcakes are the ideal dessert. They are not only visually appealing, topped with crushed cookies and dried banana chips, but they also deliver a delightful taste experience that will leave everyone asking for seconds. So, roll up your sleeves and get ready to bake a batch of these scrumptious cupcakes that are sure to become a new favorite!

Ingredients

  • box vanilla cake donut holes 
  • box jello banana pudding mix instant (4-serving size)
  • cup milk 
  • 0.5 cup vegetable oil 
  •  eggs 
  • cup banana ripe mashed (2 medium)
  • cups vanilla wafers crushed
  • cups cool whip frozen thawed
  • 0.7 cup vanilla wafers crushed
  • 24  banana chips dried

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
  4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  5. Frost cupcakes with whipped topping.
  6. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

Nutrition Facts

Calories197kcal
Protein6.09%
Fat26.77%
Carbs67.14%

Properties

Glycemic Index
10.28
Glycemic Load
7.62
Inflammation Score
-1
Nutrition Score
4.3752174740252%

Flavonoids

Catechin
0.38mg
Kaempferol
0.01mg

Nutrients percent of daily need

Calories:197.44kcal
9.87%
Fat:5.97g
9.19%
Saturated Fat:2.45g
15.32%
Carbohydrates:33.71g
11.24%
Net Carbohydrates:32.98g
11.99%
Sugar:17.58g
19.54%
Cholesterol:24.8mg
8.27%
Sodium:224.34mg
9.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.06g
6.11%
Vitamin B2:0.23mg
13.81%
Phosphorus:113.91mg
11.39%
Vitamin B1:0.14mg
9.1%
Calcium:83.51mg
8.35%
Folate:33µg
8.25%
Vitamin B12:0.38µg
6.36%
Selenium:4.37µg
6.25%
Vitamin B3:0.96mg
4.82%
Manganese:0.08mg
3.93%
Vitamin B6:0.07mg
3.51%
Iron:0.55mg
3.06%
Fiber:0.72g
2.89%
Potassium:94.45mg
2.7%
Vitamin E:0.35mg
2.33%
Vitamin K:2.4µg
2.29%
Vitamin B5:0.21mg
2.13%
Magnesium:8.2mg
2.05%
Zinc:0.29mg
1.91%
Vitamin A:83.81IU
1.68%
Copper:0.03mg
1.6%
Vitamin D:0.22µg
1.48%