Go Back
Banana Cream Cupcakes
Author: Melissa Howell
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
  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.