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Banana Cream Pie Cupcakes Set 5 3
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5 from 1 vote

Banana Cream Pie Cupcakes

You are going to fall in love with these super moist, delicious banana cream pie cupcakes. They’re loaded with real bananas, and pudding in the center. This simple cupcake is just bursting with flavor!
Prep Time10 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 25 minutes
Course: Desserts & Sweet Treats
Cuisine: American
Keyword: banana dessert, cupcakes
Servings: 24 Servings
Calories: 193kcal

Equipment

  • Large bowl and mixer, or stand mixer
  • Small bowl or plate and fork (to mash banana)
  • Cupcake Pan
  • Cupcake liners
  • 1A frosting tip and piping bag

Ingredients

  • 1 box cake mix
  • 3 eggs for cake mix
  • ½ cup oil for cake mix
  • 1 cup water for cake mix
  • 1 banana mashed
  • 1 cup prepared banana cream pie pudding
  • 8 oz container whipped topping
  • 30 Nilla Wafer cookies

Instructions

  • Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.
  • Add the cake mix and ingredients called for on the back of the box to a large bowl or stand mixer and beat on high for 2 minutes.
  • Mash the banana with a fork, then add to the cake batter and beat for 15 seconds.
  • Fill 24 cupcake tin cavities halfway, then gently tap the pan on the counter to level the batter out.
  • Transfer the pan to the oven and bake for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Transfer cupcakes to a cooling rack and allow to cool for 1 hour.
  • Use the 1A frosting tip to carve out a hole in the center of each cupcake. Then wash the tip for the next step.
  • Add the frosting tip and pudding to a piping bag, and pipe pudding into each hole that you carved out of the cupcakes.
  • Frost the cupcakes with the whipped topping.
  • Add 5 Nilla wafers to a baggie and crush them into crumbs.
  • Top the cupcakes with the remaining 24 wafers. Then sprinkle some of the crumbs over the frosting.
  • Refrigerate until ready to serve.

Notes

I recommend refrigerating these cupcakes due to the whipped topping frosting.

Nutrition

Calories: 193kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 210mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 0.4mg | Calcium: 58mg | Iron: 1mg