Banana Cream Cupcakes
These cupcakes are not only cute but they taste amazing. Fresh banana pairs with yellow cake mix and vanilla for a rich flavor in every bite.
Prep Time:10 minutes mins
Cook Time:15 minutes mins
Cooling Time:10 minutes mins
Total Time:35 minutes mins
Servings:12 cupcakes
For the cake:
- 2 bananas medium size and mashed
- 1 box yellow cake mix
- 3 eggs
- ½ cup milk
- ¼ cup oil
- 2 teaspoons vanilla extract
- ½ cup sour cream
For the whipped cream:
- 2 tablespoons banana instant pudding mix
- 16 ounces heavy whipping cream
- banana slices for topping
- Nilla wafers for topping
To make the cake:
Preheat oven to 375°F and line cupcake pans with liners.
Take a large bowl and add bananas to it. Finely mash them with a fork.
Now add cake mix, oil, eggs, sour cream, vanilla extract, and milk. Stir all ingredients until smooth.
Pour the mixture into cupcake liners until ¾ full and then bake for 15 minutes until a toothpick comes out clean.
Now let the cupcakes cool.
To make the whipped cream:
Pour the banana instant pudding mix into a mixing bowl and whip in the whipping cream until thick.
Put the whipped cream in a piping bag and pipe it onto the cooled cupcakes.
Place Nilla wafers and banana slices on the top and enjoy!
- You can soak the banana slices for the topping in lemon or lime juice before adding them on top to prevent them from turning brown.
- Overripe bananas would work in the batter, but fresh ones look better on top.
- Some people prefer to use banana chips as a garnish, and that works fine too.
- Make them in a mini cupcake pan if you prefer minis. You will get about 40 if you do that, and remember the cooking time will be less!
- Don’t add the cream on top until they are completely cool, for the best-looking result.
Calories: 247kcal | Carbohydrates: 9g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 59mg | Potassium: 144mg | Fiber: 1g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg