Ingredients
24
24 servings
- •24 vanilla wafers (such as Nilla®)
- •1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
- •1 cup water
- •3 eggs
- •⅓ cup vegetable oil
- •1 cup mashed ripe bananas
- •1 ⅔ cups crushed vanilla wafers (such as Nilla®), divided
- •1 cup vanilla pudding
- •½ cup thinly sliced ripe banana
- •1 cup sweetened whipped cream, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
- Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
- Combine vanilla pudding and sliced banana in a small bowl.
- Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.
Nutritional Facts
Per 24 servings
- Calories: 237
- Carbohydrate: 35g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 2g
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