Banana Pudding Cupcakes
How to make Banana Pudding Cupcakes: (Scroll down for full printable recipe.) Prepare Pans - Preheat the oven to 350°F and line two 12 cup muffin pans with liners. Cake Batter - Prepare the cake mix per the instructions on the box using milk or buttermilk in place of the water. Use the same quantity of eggs recommended by the package.
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In a large bowl, combine white sugar, shortening, bananas, baking soda, baking powder, vanilla, eggs, and salt. Gradually add flour a little at a time until just combined, do not over mix. Fill prepared pan ~⅔ of the way full. Bake for 20-22 minutes. Reduce heat to 225 degrees, and bake for an additional 10 minutes.
Banana Pudding Cupcakes
The Filling. Chop bananas into small pieces and add the pudding mix to the whole milk. Add the chopped bananas to the bowl with the pudding mix and the milk, stir to combine. Then place the mixture into the fridge for at least 15 minutes. Once the cupcakes are cooled, hollow out the center of each cupcake.
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Step 3: In another medium bowl (or a small bowl) add the pudding mix to the whole milk. Step 4: Chop the bananas into small pieces. Step 5: Add the chopped bananas to the bowl with the pudding mix and the milk, stir to combine, then cover and refrigerate for 10 minutes or more. Step 6: Hollow out the center of each cupcake (once cooled).
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Set aside. In a large mixing bowl, beat together the cake mix, pudding mix, oil, eggs, and pop. Beat until light and fluffy (about two minutes). Using a large metal scoop (3 Tablespoons), fill cupcake liners about 2/3 full. Bake for 20 minutes, removing from pan and allowing to cool completely before adding frosting.
Banana Pudding Cupcakes
Make the pudding: While the cupcakes cool, make the pudding. Whisk the banana cream pudding and cold milk together in a medium bowl until smooth. Stir in the mashed banana. Make the frosting: Whisk the powdered sugar and cornstarch together in a small pot. Add ½ cup of heavy cream, and whisk again.
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Preheat oven to 350F. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
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Set the cupcakes aside to cool fully. Step 2: Next, combine banana pudding mix, milk, and sweetened condensed milk in a large bowl. Whisk until thickened, about 5 minutes. Fold in chopped bananas. Step 3: Using a paring knife, cut small holes out of the top of the cooled cupcakes. Fill holes with the banana pudding mixture.
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Add the powdered sugar, about 1 cup at a time, mixing fully between each addition. Stir in the pudding and heavy cream. Beat five minutes, scraping the sides of the bowl once halfway through, until the frosting is fluffy. Spread or pipe onto the cooled cupcakes. Add a slice of banana or cookie if desired.
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Instructions. In a large bowl, add in the first 6 ingredients. Mix until all of the ingredients are combined. Fold in the bananas and Nilla wafers. Line cupcake pans with cupcake baking papers. Spoon the batter into the cupcake baking papers (about 3/4 full)
Banana Pudding Cupcakes The Country Cook
Instructions. Preheat an oven to 350f (180c) and prep a cupcake pan with liners. Into a large mixing bowl, add the cooled melted butter, eggs, vanilla extract, granulated sugar, buttermilk, brown sugar, kosher salt, mashed bananas cinnamon, and Greek yogurt, and mix with a whisk until well combined.
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Pour 1/4 cup of batter into each baking cup. Bake the cupcakes for about 15-20 minutes on 325 F. Let the cupcakes cook completely before any other steps. While the cupcakes are cooling prepare the pudding. Place the pudding into piping bags. Scoop out the centers of the cupcakes, but be sure to only go midway.
BANANA PUDDING CUPCAKES The Country Cook
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.
Banana Pudding Cupcakes Recipe (with Cake Mix)
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.
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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.
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Preheat the oven to 350F degrees. Line a 12 count muffin tin with paper liners, set aside. In a bowl, add the flour, sugar, baking powder, baking soda and salt. Whisk together until combined then add to the bowl of stand mixer. Add in the remaining ingredients and beat until smooth.
