BANANA PUDDING CUPCAKES

Banana Pudding Cupcakes image

Liven up your next social engagement with a batch of Banana Pudding Cupcakes. Our Banana Pudding Cupcakes are made extra special with fresh banana.

Provided by My Food and Family

Categories Recipes

Time 1h20m

Yield 24 servings

Number Of Ingredients 8

Ingredients

1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding
2 cups cold milk
1 pkg. (2-layer size) yellow cake mix
3 eggs
1/2 cup oil
1 cup mashed fully ripe bananas (about 3)
1-1/2 cups vanilla wafer crumbs
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.7502 g, Sugar 0 g, Protein 2 g