ALMOST SUGAR FREE BANANA PUDDING CUPCAKES
Each cupcake contains about 2g sugar. I could not find sugar free vanilla wafers, and there is some sugar in the milk, which is why I called them Almost Sugar Free.
Provided by Allison Jones
Categories Desserts
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Line 24 muffin cups with baking cups.
- 3. Place a vanilla wafer in the bottom of each cup.
- 4. Combine cake mix, water, oil, and eggs into a large mixing bowl.
- 5. Mix at low speed for 1 minute, then medium speed until smooth.
- 6. Fill baking cups 2/3 full. (Easiest way is to use an ice cream scoop.)
- 7. Bake for 20 - 25 minutes. Check each cake with a toothpick to ensure they are baked thoroughly.
- 8. Let cakes cool completely.
- 9. While cakes are cooling, mix your pudding by adding the milk to the mix, and stirring well with a whisk. Refrigerate until set. (Usually 5-10 minutes).
- 10. Once the cakes are completely cooled, fill them with banana pudding, by using one squirt per cake.
- 11. Top with Cool Whip.
- 12. Refrigerate until ready to serve. (For best results, prepare cakes the night before serving.)
BANANA PUDDING CUPCAKES
This dessert has all the flavors of banana pudding in a handheld treat. The cake is infused with vanilla cookie crumbs and studded with bits of banana, while a silky soft mixture of white chocolate and cream create a filling that tastes just like vanilla pudding. A swoop of frosting finishes off the dessert: perfect for when a craving for banana pudding strikes.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
- Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
- Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
- Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.
BANANA PUDDING CUPCAKES
Enjoy your dessert with this banana pudding cupcake that's made with Betty Crocker™ Super Moist™ cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving
BANANA PUDDING CUPCAKES
Moist vanilla cupcakes filled with banana pudding and topped with whipped cream. I use homemade pudding and whipped cream for this recipe but you can use store-bought instead if pressed for time.
Provided by Terese The Novelist
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h23m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
- Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
- Combine vanilla pudding and sliced banana in a small bowl.
- Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.
Nutrition Facts : Calories 237 calories, Carbohydrate 35.4 g, Cholesterol 25.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 226.4 mg, Sugar 1.8 g
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