What you'll need:
15-20 Nilla Wafers (crushed fine and divided)
1 box instant banana pudding mix (unprepared)
1/2 cup butter (room temperature)
2/3 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Preheat oven to 350°. Spray muffin pan with non-stick spray or line with paper cups.
1. Whisk together flour, pudding mix, baking powder and salt. Set aside.
2. Cream together butter and sugar until smooth. Add eggs one at a time, mixing well after each.
3. Add vanilla and banana extracts.
4. Alternate adding flour mixture and milk. Beginning and ending with flour mixture.
5. Cover bottoms of muffin cups or paper liners with crushed vanilla wafers. Remember to save some for garnish.
6. Fill cups 2/3 full with cupcake batter.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
Allow to cool before icing. (I suggest Banana Cream Cheese Icing)
Makes 12 cupcakes
**Option**I stuffed my cupcakes with vanilla pudding. To do this, prepare 1 package vanilla pudding mix according to directions. Use melon baller to scoop out a portion of cooled cupcake. Fill with vanilla pudding, then apply icing.
Makes 12 cupcakes
**Option**I stuffed my cupcakes with vanilla pudding. To do this, prepare 1 package vanilla pudding mix according to directions. Use melon baller to scoop out a portion of cooled cupcake. Fill with vanilla pudding, then apply icing.
Banana Cream Cheese Icing
4 oz cream cheese (at room temperature)
1/2 cup butter (at room temperature)
3-4 cups confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract
1. Cream together butter and cream cheese until smooth.
2. Add confectioners sugar 1 cup at a time until desired consistency is reached.
3. Add vanilla and banana extracts.
Store any unused icing in the refrigerator.
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