Banana Pudding Cupcakes
A french vanilla flavored cake with banana cream pudding mixed into the batter along with chunks of fresh bananas and crushed Nilla Wafers. No need to get fancy with the frosting, simply top with cool with and Nilla Wafers for all the comforting flavors of banana pudding in a cupcake form.
This is my latest concoction using that new PHILADELPHIA Cooking Creme that I was sent last month to sample. I used the original flavor in this banana pudding cupcake recipe and I’ll have to say it’s a keeper!
The cooking creme made these babies super moist and balanced out the flavors perfectly! The cooking cremes (which come in four flavors) are already starting to hit the shelves so be on a lookout for them in your grocery store.
*UPDATE- Well that was short-lived! I’m told they no longer make cooking creme! Sheesh I was wondering why I couldn’t find it anywhere! No worries, replace the cooking creme with sour cream or as Philadelphia Cream Cheese suggest, replacing it with cream cheese with a couple tablespoons of milk mixed in to create a creamy, whipped texture. I haven’t tried it this way but will report back when I do.
Watch me make these Banana Pudding Cupcakes from start to finish!
Get the Recipe: Banana Pudding Cupcakes
Ingredients
- 1 box French Vanilla Cake Mix
- 1 box Instant Banana Cream Pudding, 3.4 oz
- 3 Eggs
- 1/2 cup, s of Vegetable Oil
- 1/2 cup, s of Water
- 10 ounce, s of PHILADELPHIA Original Cooking Creme (Update: Cooking cream has been discontinued. You can replace with sour cream or cream cheese mixed with a few tablespoons of milk)
- 1 cup, s of Bananas, smashed
- 2 cup, s of Nilla Wafers, crushed (plus more for garnishing if desired)
- 8 ounce, s of Cool Whip
Instructions
- In a large bowl, add in the first 6 ingredients.
- Mix until all of the ingredients are combined.
- Fold in the bananas and Nilla wafers.
- Line cupcake pans with cupcake baking papers.
- Spoon the batter into the cupcake baking papers (about 3/4 full)
- Place the cupcakes into a preheated 350 degree oven for 18-20 minutes.
- When cupcakes are done, remove them from the pan and place them on a baking sheet.
- Place them into the freezer to cool for 10 minutes.
- Garnish with Cool Whip and crushed Nilla Wafers.
- Serve cold.
Notes
Serve cold!
Great for picnics and potlucks!
I tried these for Super Bowl. They were good…they kind of reminded me of a moist banana bread though. I think I am going to make them again following your recipe for the cupcake itself (accept I will use cream cheese spread instead of sour cream to replace the cooking cream) however next time I plan on following the recipe on the Nilla Wafer box and make the “pudding” separately. Once the cupcakes are done (according to your recipe), and cooled, I am then going to core the center of each cupcake and pipe the pudding in the center of each cupcake (so it’s a filled cupcake with pudding). Instead of the cool whip topping, I will make the meringue topping, crumble the cake crumbs on top and top with a Nilla wafer. I think it will help make it taste more like banana pudding. I will let you know how it turns out. I love your website!
Can I just use regular cream cheese instead of the cooking cream?