Banana Pudding Cupcakes
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Spicy Southern Kitchen · by Christin Mahrlig★ 4.2 (5)

Banana Pudding Cupcakes

NUTRITION · PER SERVING35M COOK
CAL 29%·PRO 24%
CARBS 73G50% OF CAL
2G FIBER0G ADDED0G INTRINSIC16G OTHER55G TOTAL SUGAR
FAT 29G46% OF CAL
21G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cupcakes with a creamy banana pudding center, whipped topping, and crushed vanilla wafers. A southern twist on the classic pudding dessert, with vanilla and banana flavors throughout.

dessertsouthernbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 stick unsalted butter, (room temperature)
  • ½ cup sour cream
  • 1 egg, (room temperature)
  • 2 egg yolks, (room temperature)
  • 2 teaspoons vanilla extract
  • 1/3 cup vanilla wafer crumbs
  • 1 large container frozen whipped topping, (thawed)
  • 12 whole vanilla wafers
  • 8- oz cream cheese, (room temperature)
  • 1 (14-ounce) can sweetened condensed milk
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 ripe banana, (cut into thin slices and then into a dice)
PREP
15M
SODIUM
325MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.