Dessert
Banana Pudding Cupcakes
55 minServes 18Nutri-Score E€€
E
55 min
55 minBanana Pudding Cupcakes
what you need
Ingredients
French vanilla cake mix (one box)Bakery1 piece
eggs (at room temperature)Dairy3 pieces
milkDairy240 ml
butter (melted)Dairy75 g- banana cream pudding mix (one box, dry)Pantry1 piece
- butter (softened)Dairy225 g
cream cheese (softened)Dairy225 g- banana extractPantry15 ml
- powdered sugar (sifted)Pantry300 g
yellow food coloring (a few drops)Other2 ml- heavy cream (cold)Dairy240 ml
- vanilla pudding powderPantry30 g
- vanilla extractPantry15 ml
- cookies (crushed, for coating and topping)Bakery100 g
per serving
Nutrition
300kcal
- Carbs
- 34 g
- Proteins
- 3 g
- Fat
- 17 g
what you’ll use
Tools
Mixing bowl ×3
Muffin pan- Hand mixer
Oven- ice cream scoop
step by step
Method
- Step 1
Make the cupcake batter
- In a bowl, combine the French vanilla cake mix, eggs, milk, melted butter and banana cream pudding mix.
- Mix until light and fluffy.
- Step 2
Fill the cupcake tin
- Use an ice cream scoop or measuring cup to portion the batter into the cupcake tin so all cupcakes are the same size.
- Step 3
Bake the cupcakes
- Bake at 325 °F until a toothpick inserted comes out clean.
- Set aside to cool.
- Step 4
Make the banana cream frosting
- In a bowl, cream together the softened butter, cream cheese and banana extract.
- Add the powdered sugar and mix until fluffy.
- Add a few drops of yellow food coloring and mix well.
- Step 5
Make the whipped frosting
- In a bowl, whip the heavy cream with the vanilla pudding powder and vanilla extract until stiff peaks form.
- Step 6
Assemble the cupcakes
- Frost the cooled cupcakes with the banana cream frosting and roll the edges in crushed cookies.
- Top with the whipped frosting and add a cookie.