Banana Pudding Cupcakes (take two…)

Remember when I wrote about the Banana Pudding Cupcakes a while back? Well, you can officially give me my Texan card back, because I redeemed myself with these (not that the others were bad, but you may recall that I thought they tasted like banana Laffy Taffy, which I did not enjoy as much as other people).

It’s a completely different recipe, which I found here. I knew they’d be good because A) everything Kristan blogs about is amazing (um, hello?! Remember the Cap’n Crunch Cupcakes? Awesome.), and B) rather than putting the pudding mix into the cake mix, there’s actual pudding stuffed inside the cupcake. I mean, it’s just brilliant.

These were a big hit. I gave them to some friends, took some to church, and yes, I saved some for my family, too (mostly because I wanted to eat them. Constantly).

They literally taste exactly like you are eating banana pudding. Perfect for summertime get-togethers or BBQs or just…because.

This WILL be the only way I’ll eat banana pudding from now on.

Banana Pudding Cupcakes
makes 24 cupcakes
recipe from Confessions of a Cookbook Queen

Cupcake Ingredients:
box of Nilla Wafers
French Vanilla cake mix plus the eggs, oil, and water to prepare

Filling Ingredients:
small box instant Banana Cream Pudding
1 3/4 cups cold milk

Frosting Ingredients:
1 cup cold milk
small box French Vanilla instant pudding
1/3 cup powdered sugar
4 ounces whipped cream cheese (1/2 of an 8 ounce tub)
8 ounce tub Cool Whip, thawed

To make the cupcakes: Preheat the oven to 350 degrees and line 2 cupcake tins with liners and place a wafer in the bottom of each liner; set aside.
Prepare the batter according to the box directions and fill each cupcake liner 3/4 full. Bake for 15-20 minutes or until the tops feel springy when lightly touched. Let cool in the pans for a few minutes, then transfer to wire racks to cool completely.

To make the frosting: In a large bowl, whisk together the milk, pudding mix, and powdered sugar until thick and smooth. Whisk in the cream cheese until fully blended, then fold in the Cool Whip. Place in the refrigerator for an hour to firm.

To make the filling: In a medium bowl, whisk together the cold milk and the banana pudding mix until thick, about 2 minutes.

To assemble the cupcakes: Using a small knife, cut a hole (or cone) from the middle of each cupcake, careful not to go all the way to the cookie on the bottom. Discard (or eat) the cupcake middles. Fill the holes with the banana pudding filling.
In a large Ziploc bag, crush about 2 dozen Nilla Wafers. Set aside.
Pipe the firmed frosting onto the cupcakes and sprinkle with the wafer crumbs.

*Store cupcakes in the refrigerator.

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