The Pioneer Woman Tasty Kitchen
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Banana Pudding Cupcakes

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Banana pudding in a cupcake? Yes, please. These are delicious!

Ingredients

  • FOR THE CUPCAKES:
  • 1-½ cup All-purpose Flour
  • 1 box Instant Banana Pudding Mix, 3 Ounce Box (unprepared)
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ½ cups Butter, Room Temperature
  • ⅔ cups Sugar
  • 3 whole Eggs
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons Banana Extract
  • ½ cups Milk
  • 15 whole Nilla Wafers (crushed)
  • 1 whole Optional, For Filling: Package Of Instant Vanilla Pudding Mix, 3 Ounce Box Plus The Milk That The Package Calls For
  • _____
  • FOR THE FROSTING:
  • ½ cups Butter, Room Temperature
  • 4 ounces, weight Cream Cheese, Softened
  • 3 cups Confectioners Sugar
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons Banana Extract

Preparation

Preheat oven to 350°F. Spray muffin pan (12 count) with non-stick spray or line with paper cups.

1. Whisk together flour, pudding mix, baking powder and salt. Set aside.
2. Cream together butter and sugar until smooth. Add eggs one at a time, mixing well after each.
3. Add vanilla and banana extracts.
4. Alternate adding flour mixture and milk into the sugar mixture, beginning and ending with flour mixture.
5. Cover bottoms of muffin cups or paper liners with crushed Vanilla Wafers. Remember to save some for garnish.
6. Fill cups 2/3 full with cupcake batter.

Bake for 20 minutes or until toothpick inserted in center comes out clean.

Allow to cool before frosting.

Makes 12 cupcakes

**Option** I stuffed my cupcakes with vanilla pudding. To do this, prepare 1 package of vanilla pudding mix according to directions. Use a melon baller to scoop out a portion of the top and center of the cooled cupcake. Fill with vanilla pudding, then apply frosting.

For the Banana Cream Cheese Frosting:

1. Cream together butter and cream cheese until smooth.
2. Add confectioners sugar 1 cup at a time until desired consistency is reached.
3. Add vanilla and banana extracts, and stir.
4. Pipe or spread onto cooled cupcakes.

Store any unused frosting in the refrigerator.

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Profile photo of April

April on 7.5.2011

I made these for our 4th of July dessert. They taste great! The issue I had was that they turned out very dense, and slightly on the dry side. The batter was thicker than any cake/cupcake batter I’ve ever made before. Excellent flavor, though! Tasted just like banana pudding!

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