Banana Pudding Cupcakes

Banana Pudding Cupcakes
100 min.
24
212kcal

Suggestions


Indulge in the delightful fusion of flavors with our Banana Pudding Cupcakes, a dessert that promises to be the star of any gathering! These cupcakes are not just a treat for the taste buds; they are a nostalgic nod to the classic banana pudding we all know and love. Imagine biting into a moist, fluffy cupcake infused with the rich essence of ripe bananas, complemented by the creamy goodness of banana cream pudding. Each bite is a celebration of sweetness, making them perfect for birthdays, potlucks, or simply a cozy evening at home.

What sets these cupcakes apart is their unique texture and the delightful crunch of vanilla wafer cookies, which add a playful twist to the traditional cupcake experience. Topped with a generous swirl of Cool Whip and a sprinkle of crushed cookies, these cupcakes are not only visually appealing but also incredibly satisfying. The dried banana chips on top provide an extra layer of flavor and a fun crunch that will leave your guests coming back for more.

With a preparation time of just 100 minutes and enough to serve 24 people, these Banana Pudding Cupcakes are an excellent choice for any occasion. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with this scrumptious dessert that combines the best of both worlds: cupcakes and banana pudding!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350F (325F 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

Calories212kcal
Protein5.73%
Fat31.59%
Carbs62.68%

Properties

Glycemic Index
10.28
Glycemic Load
7.62
Inflammation Score
-1
Nutrition Score
3.7639130561248%

Flavonoids

Catechin
0.38mg
Kaempferol
0.01mg

Nutrients percent of daily need

Calories:211.5kcal
10.58%
Fat:7.49g
11.53%
Saturated Fat:4.03g
25.2%
Carbohydrates:33.44g
11.15%
Net Carbohydrates:32.8g
11.93%
Sugar:19.01g
21.12%
Cholesterol:22.18mg
7.39%
Sodium:224.34mg
9.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.06g
6.11%
Phosphorus:115.03mg
11.5%
Vitamin B2:0.14mg
7.98%
Calcium:76.57mg
7.66%
Folate:30.37µg
7.59%
Vitamin B1:0.11mg
7.5%
Selenium:4.26µg
6.09%
Vitamin B3:0.91mg
4.57%
Manganese:0.08mg
3.93%
Iron:0.56mg
3.13%
Vitamin E:0.43mg
2.85%
Vitamin K:2.94µg
2.8%
Potassium:93.14mg
2.66%
Fiber:0.65g
2.59%
Vitamin B6:0.05mg
2.54%
Vitamin B12:0.14µg
2.36%
Vitamin B5:0.21mg
2.13%
Magnesium:8.01mg
2%
Zinc:0.25mg
1.65%
Copper:0.03mg
1.52%
Vitamin D:0.22µg
1.48%
Vitamin A:64.88IU
1.3%