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Banana Cream Cupcakes

August 12, 2015 by Melissa Howell 3 Comments

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Luscious cupcakes with bananas and pudding and whipped cream! The best cupcakes you will ever eat!I have a confession to make. I do not like cupcakes. I know, I know. It practically makes me un-American. Maybe I don’t like cupcakes because I don’t like cake. Don’t get me wrong–if cake is present, I will most likely eat it. But if I’m going to ruin my vow to eschew sugar, I would much rather cheat by eating cookies or brownies. For some reason, I’ve never found the texture of cake, or cupcakes, to be satisfying. They are either too crumbly and dry, or too spongy.

So last week when I was at church after doing a presentation on a fashion program for the Young Women, I fully intended to skip the treats. My husband, who was also there, never skips the treats. He took a cupcake. I decided to have just one bite of his cupcake. Then I went a got a whole cupcake for myself because it was the most delicious cupcake I had ever eaten. Moist and delicious with a pudding-based frosting that is to-die for, I had to have the recipe. And I had to share it with you. It is the cupcake to end all cupcakes. Not to mention that it features the flavors of my most favorite dessert, banana cream pie.

The batter uses a simple cake mix with the addition of real bananas and banana pudding. And the frosting is a beautiful, fluffy mix of banana pudding and whipped cream. These cupcakes are easy and oh so delicious. Take it from a former cupcake hater. (Well, not really a “hater.” More like a “disliker.” Is that even a word?) Just make these cupcakes, o.k. You’ll be so glad you did.


Print
Banana Cream Cupcakes
Author: Melissa Howell
Ingredients
For the Cupcakes
  • 1 box white cake mix
  • 1/2 cup 1 stick butter, melted
  • 3 eggs
  • 2 ripe bananas mashed
  • 1 3.4 oz. box instant banana pudding
  • 1 cup water
For the Frosting
  • 1 3.4 oz. box instant banana pudding
  • 1 cup milk or half and half
  • 1 tsp. vanilla
  • 1 8 oz. container whipped topping
  • 1/4 cup powdered sugar
Instructions
  1. Preheat oven to 325 degrees. Line muffin tin with paper liners. (This recipe will make slightly more than 24 cupcakes). Pour cake mix into a large mixing bowl. Then add melted butter, eggs, pudding mix, mashed bananas, and water. Mix well. Use a large cookie scoop to place batter into the paper liners. Liners should be just over half-full. Bake for 18-24 minutes until cupcakes spring back when lightly touched. Cool completely on cooling racks.
  2. For the frosting, mix pudding and milk (or half and half) in a bowl until slightly thickened. Mix in the powdered sugar and vanilla. Fold in the whipped topping. Chill for at least 30 minutes. To easily frost the cupcakes, cut a hole in the corner of a plastic sandwich bag and fill the bag about half-way full of frosting. Pipe onto cupcakes in a circular pattern starting at the outside of the cupcakes. If desired, garnish with crushed vanilla wafers. Refrigerate cupcakes until ready to eat.

Luscious cupcakes with bananas and pudding and whipped cream! The best cupcakes you will ever eat!

Filed Under: Desserts, Food and Cooking Tagged With: bananas, cupcakes

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Comments

  1. olivia says

    August 12, 2015 at 9:49 am

    Wow! I might actually make those! I am a pie girl myself. I am in your camp. I’ll eat cupcakes…I just don’t want to make them.

    Reply
  2. Anna says

    August 12, 2015 at 11:55 am

    I love this entry! You’re such a fun clever lady! Thanks for bringing a smile to my face. ? if you ever find any amazing gluten free desserts I’m all ears!???

    Reply
  3. Jessica @ Sweetest Menu says

    August 13, 2015 at 4:05 pm

    I know what you mean Melissa. I am a cookie girl myself but when the cake is done well, it is something special. These banana cream cupcakes look and sound incredible! YUM!

    Reply

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Hi, Im Melissa!

I help women like you create a beautiful life and home through the magic of cooking, the thrill of home organization, and the joy of discovering your personal style. Read More

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