Creamy Banana Pudding Cupcakes
Delicious cupcakes stuffed with banana pudding, topped with a rich Chantilly cream and decorated with vanilla wafers - just like Banana Pudding would be.
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Ingredients
- 1 (15 Ounce) Box Yellow Cake Mix
- 3 Each Large Eggs
- ⅓ Cup Vegetable Oil
- 1 Cup Water
- 1 (3.4 Ounce) Box Vanilla Pudding Mix
- 1-½ Cups Whole Milk
- 3 Each Bananas
- 1-½ Cups Heavy Whipping Cream
- 2 teaspoons Vanilla Extract
- ¼ Cup Powdered Sugar
- 36 Each Vanilla Wafers
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl add the cake mix, eggs, oil and water. Mix on a medium-high speed for about 2 minutes.1 (15 Ounce) Box Yellow Cake Mix, 3 Each Large Eggs, ⅓ Cup Vegetable Oil, 1 Cup Water
- Spoon batter into a cupcake pan with cupcake liners. Fill each one ½ - ¾ full.
- Bake in the oven for about 15 minutes.
- Remove and take each cupcake out and place on a cooling rack.
- While the cupcakes are baking add the pudding mix to a large mixing bowl then add the milk.1 (3.4 Ounce) Box Vanilla Pudding Mix, 1-½ Cups Whole Milk
- Stir in the chopped bananas. Cover and refrigerate for 10 minutes.3 Each Bananas
- Once the banana pudding is set and the cupcakes have cooled completely cut out a well in the middle of each cupcake.
- Spoon the banana pudding into a piping bag with a 4B fitting (or you could also use a resealable bag and snip the corner).
- Pipe the banana pudding into each cupcake.
- In a large mixing bowl add the heavy cream, vanilla and powdered sugar and beat until stiff peaks have formed.1-½ Cups Heavy Whipping Cream, 2 teaspoons Vanilla Extract, ¼ Cup Powdered Sugar
- Put into another piping bag and pipe onto the top of the banana pudding.
- Decorate with vanilla wafers.36 Each Vanilla Wafers
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Nutrition
Serving: 1g | Calories: 257kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 265mg | Fiber: 1g | Sugar: 20g
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