Shugary Sweets · by Aimee Shugarman★ 5.0 (3)
Banana Pudding Cupcakes Recipe
NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 4%
CARBS 22G38% OF CAL
0G FIBER0G ADDED0G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 16G60% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist banana cake cupcakes topped with a light whipped frosting. They taste of banana and lemon with a tender crumb and are ideal for parties or lunchboxes.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 box white cake mix (just the dry mix)
- 1 box instant banana cream pudding mix (3 ounce )
- 1 cup vegetable oil
- 3 large eggs
- 1 cup lemon lime pop (Sprite, etc)
- 1 cup milk
- 12 ounce frozen whipped topping (thawed)
At a glance
PER SERVING · TIME 35M
CAL 12%·PRO 4%
CARBS 22G38% OF CAL
0G FIBER0G ADDED0G INTRINSIC7G OTHER15G TOTAL SUGAR
FAT 16G60% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 181mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 11mg
- Calcium
- 38mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.