Banana Pudding Cake Cups

There’s something incredibly comforting about a dessert that combines the beloved flavors of bananas, vanilla, and cream. Our Banana Pudding Cake Cups are a delightful twist on the classic banana pudding, offering layers of flavor and texture in every bite. Perfect for a family gathering or a sweet treat just because, these cups are sure to become a favorite in your household.

Why You’ll Love This Recipe

These Banana Pudding Cake Cups offer a delicious blend of creamy banana pudding, fluffy cake, and crunchy vanilla wafers. Each cup is a delightful individual portion, making it easy to serve and enjoy. Plus, with homemade vanilla pudding and freshly whipped cream, you’re in for a treat that’s far superior to store-bought versions.

It’s a fun recipe to revisit, bringing back the joy of creating something special for your loved ones. And let’s face it, anything served in its own little cup is instantly more appealing!

Kitchen Equipment You’ll Need

• Electric mixer
• Large bowl
• Muffin tin
• Paper baking cups
• Cooling racks

Ingredients

• 1 box Betty Crocker™ Super Moist™ vanilla cake mix
• 1 box (4-serving size) banana cream instant pudding and pie filling mix
• 1 cup milk
• 1/2 cup vegetable oil
• 3 eggs
• 1 cup mashed ripe bananas (2 medium)
• 45 vanilla wafer cookies, crushed (2 cups)
• 6 cups Cool Whip frozen whipped topping, thawed
• 15 vanilla wafer cookies, coarsely crushed (2/3 cup)
• 24 dried banana chips

Step-by-Step Instructions

1. Preheat your oven to 350°F (or 325°F for dark or nonstick pans). Line 24 regular-size muffin cups with paper baking cups.
2. In a large bowl, combine the cake mix, pudding mix, milk, oil, and eggs. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
3. Fold in the mashed bananas and 2 cups of crushed vanilla wafers.
4. Divide the batter evenly among the muffin cups.
5. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 10 minutes, then remove them from the pans to a cooling rack to cool completely.
6. Once cooled, frost each cupcake with the whipped topping. Sprinkle the tops with the remaining crushed vanilla wafers and garnish with banana chips.

Tips for Success

• Ensure your bananas are ripe for the best flavor and moisture.
• Allow the cupcakes to cool completely before frosting to prevent the topping from melting.
• Gently fold in the mashed bananas and crushed cookies to maintain a light, fluffy batter.

Additional Tips and Variations

• Try adding a dash of cinnamon or nutmeg to the batter for a warm spice twist.
• For a richer flavor, substitute the Cool Whip with homemade whipped cream.
• Use chocolate wafers for a different flavor profile.

Nutritional Highlights (Per Serving)

While specific nutritional values can vary, each serving offers a delightful balance of carbohydrates from the cake and wafers, healthy fats from the eggs and oil, and potassium from the bananas.

Frequently Asked Questions (FAQ)

Can I make these ahead of time? Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for best results.

Can I use a different flavor of pudding mix? Absolutely! Feel free to experiment with different pudding flavors to suit your taste.

How should I store leftovers? These cupcakes can be stored in the fridge for up to three days. Just make sure they’re in an airtight container.

Conclusion

Our Banana Pudding Cake Cups are a delightful and easy dessert that brings a touch of homemade goodness to any occasion. We invite you to give this recipe a try and share your experiences with us. Did your family love them as much as ours did? We can’t wait to hear your thoughts!