Almost Sugar Free Banana Pudding Cupcakes
Featured Pinch Tips Video
- 1 box
- sugar free yellow cake mix
- 1 c
- 1/3 c
- vegetable oil
- large eggs
- vanilla wafers (sugar free if possible)
- 1 pkg
- sugar free instant banana pudding (4 serving)
- 2 c
- tub of sugar free cool whip
- also will need a filling device
1Preheat oven to 350 degrees.
2Line 24 muffin cups with baking cups.
3Place a vanilla wafer in the bottom of each cup.
4Combine cake mix, water, oil, and eggs into a large mixing bowl.
5Mix at low speed for 1 minute, then medium speed until smooth.
6Fill baking cups 2/3 full. (Easiest way is to use an ice cream scoop.)
7Bake for 20 - 25 minutes. Check each cake with a toothpick to ensure they are baked thoroughly.
8Let cakes cool completely.
9While 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).
10Once the cakes are completely cooled, fill them with banana pudding, by using one squirt per cake.
11Top with Cool Whip.
12Refrigerate until ready to serve. (For best results, prepare cakes the night before serving.)