Banana Pudding Cupcakes Recipe 465 Food

BANANA PUDDING CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 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.
• 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.
• Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

BANANA PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
• Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
• Combine vanilla pudding and sliced banana in a small bowl.
• Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.

BANANA PUDDING CUPCAKES

Steps:

• Heat oven to 350ºF.
• Beat pudding mix and milk in medium bowl with whisk 2 min. until blended. Remove 1 cup pudding; reserve for later use.
• Beat cake mix, eggs, oil and remaining pudding in large bowl with mixer until blended. Stir in bananas and wafer crumbs until blended. Spoon into 24 paper-lined muffin cups, adding about 1/4 cup batter to each prepared cup.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
• Use rounded handle of wooden spoon to poke large 1-inch-deep hole into top of each cupcake. Gently stir 1/2 cup COOL WHIP into reserved pudding; spoon into pastry bag fitted with round tip. Use to pipe pudding mixture into cupcakes, adding about 1 Tbsp. pudding mixture to each cupcake.
• Frost tops of cupcakes with remaining COOL WHIP.

BANANA PUDDIN CUPCAKES

Steps:

• For the cake: Mix with blender the cake mix, egg, oil, water, milk, 1/2 package each of the pudding. Mix in banana and then mix in the crushed cookies. Place cupcake baking cups in cupcake pan and fill about half way with the cake mixture. Bake in preheated oven at 350 until toothpick comes out clean (maybe 20 minute)
• For frosting: 2 tubs of cool whip The other halves of the pudding mixes, 1 cup milk, Whole vanilla wafers Banana chips Whip the cool whip, pudding and milk together let chill for an hour or so. fill piping bag and pipe onto completely cooled cupcakes. Garnish with cookies and banana chips.
• Keep chilled until ready to serve.

BANANA PUDDING CUPCAKES (LIKE THE ACTUAL DESSERT!)

Steps:

• Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.
• Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
• For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
• Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
• Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
• Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.
• Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.
• Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.
• Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes.
• While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.
• In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.
• To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip.
• Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.
• Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
• Just before serving, stand a banana slice in the whipped cream; serve.
• Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.