Banana Pudding Cupcakes
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- 1 box
- vanilla cake mix [plus eggs, oil and buttermilk to prepare]
- 8 oz
- spreadable light cream cheese
- 1 can(s)
- sweetened condensed milk [14 ounces]
- 1 box
- instant vanilla pudding [3.4 ounces]
- 1 large
- frozen whipped topping thawed [16 ounces]
- 3/4 c
- whole milk
- 1 c
- crushed vanilla wafers
- 1 tsp
- pure vanilla extract
- 3 medium
While the cupcakes are baking, prepare the filling. In a medium size mixing bowl, whip together the softened cream cheese and the sweetened condensed milk for about 2-3 minutes or until fluffy. Next, add 3/4 cup of whole milk, one teaspoon of vanilla extract and the entire box of vanilla pudding. Whip the ingredients together on medium-high speed for 3-4 minutes until the mixture thickens. Fold in one cup of thawed whipped topping by hand. Cut three bananas in half lengthwise, and then cut each in half again. Cut the banana quarters into 1/3-1/2 inch chunks. Using a spatula fold the chopped bananas into the custard filling.
Using a sharp knife, cut the middle out of each cupcake leaving a 1/2 inch border around the edge. The centers are treats for the baker! When removing the centers of the cupcakes, be careful not to cut all the way to the bottom of the cupcake shell. Sprinkle half of the crushed vanilla wafer crumbs into the bottom of the cupcakes, reserving the other half for garnishing the tops. Fill the cupcakes evenly with the custard filling. To finish, pipe the cupcakes with a dollop of whipped topping and sprinkle the tops with the remaining crushed vanilla wafers. Chill thoroughly before serving. Yield: 18-24 filled cupcakes
As you know, bananas begin to brown quickly, so, I recommend making these cupcakes and serving them on the same day.
If you want your cupcakes to be super filled with custard...only make 18 total.