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Banana Pudding Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 40 minutes
Indulge in moist banana pudding cupcakes made with Betty Crocker™ cake mix.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • 1 box (4-serving size) banana cream instant pudding and pie filling mix
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup mashed ripe bananas (2 medium)
  • 45 vanilla wafer cookies, crushed (2 cups)
  • 6 cups Cool Whip frozen whipped topping, thawed
  • 15 vanilla wafer cookies, coarsely crushed (2/3 cup)
  • 24 dried banana chips
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans). Line 24 regular-size muffin cups with paper baking cups.
  • In a spacious bowl, use an electric mixer to blend cake mix, pudding mix, milk, oil, and eggs on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes, occasionally scraping the sides of the bowl. Gently fold in mashed bananas and 2 cups of crushed cookies. Distribute batter evenly into muffin cups.
  • Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans onto cooling racks. Allow it to cool completely.
  • Cover cupcakes generously with fluffy whipped topping followed by a generous sprinkle of 2/3 cup crushed cookies. Finish by elegantly placing banana chips on top.

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