Almost Sugar Free Banana Pudding Cupcakes Recipes

BANANA PUDDING CUPCAKES

Steps:

• 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.

ALMOST SUGAR FREE BANANA PUDDING CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line 24 muffin cups with baking cups.
• 3. Place a vanilla wafer in the bottom of each cup.
• 4. Combine cake mix, water, oil, and eggs into a large mixing bowl.
• 5. Mix at low speed for 1 minute, then medium speed until smooth.
• 6. Fill baking cups 2/3 full. (Easiest way is to use an ice cream scoop.)
• 7. Bake for 20 - 25 minutes. Check each cake with a toothpick to ensure they are baked thoroughly.
• 8. Let cakes cool completely.
• 9. 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).
• 10. Once the cakes are completely cooled, fill them with banana pudding, by using one squirt per cake.
• 11. Top with Cool Whip.
• 12. Refrigerate until ready to serve. (For best results, prepare cakes the night before serving.)