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