Banana Cream Pie Cupcakes

Share these delicious banana cream-filled cupcakes with your family for a fun-filled treat.

Yield

12 servings

Cupcakes Ingredients

Betty Crocker® FUN da-Middles™ yellow cupcake mix with creamy vanilla
filling
3/4 cup water
1/3 cup vegetable oil
2 eggs
1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
12 vanilla wafer cookies

Frosting Ingredients

1 cup butter, softened
4 cups confectioners' (powdered) sugar
1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
3 tablespoons whipping cream
1 tablespoon vanilla extract
2 teaspoons banana extract

Garnish Ingredients

1/4 cup graham cracker crumbs
12 vanilla wafer cookies

Directions

Make cupcake batter as directed on cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix. (Other half of box will be used in frosting.)

Before filling paper baking cups as directed on box, place 1 vanilla wafer cookie in bottom of each paper cup. Fill cups as directed on box. Bake and cool cupcakes.

Meanwhile, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Refrigerate until ready to use.

Frost cooled cupcakes. Sprinkle tops with graham cracker crumbs; top each with 1 cookie.

Estimated Time

Preparation Time: 15 minutes
Total Time: 1 hour

Additional Information

Leftover cupcakes should be stored in the refrigerator.

One very ripe fresh mashed banana can also be added to the cake mix.

Nutritional Information

Amount per serving: unavailable

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