1 package butter-recipe yellow cake mix
1 1/2 cups mashed bananas (from 3 very ripe large bananas)
½ cup water
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 cup milk
1 small pkg. banana flavored sugar free instant pudding
1 small container of cool whip
Dried Banana Chips (1 whole chip per cupcake plus crumbled chips for sprinkling)
Place a rack in the center of the oven and preheat the oven to 325°. Place cupcake liners in cupcake pans.
Place the cake mix, bananas, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until incorporated, 30 seconds. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, 1½ minutes longer, scraping down the sides of the bowl. Pour the batter into the prepared pans.
Bake the cupcakes until they are golden brown and the top springs back when lightly pressed with a finger, 15-20 minutes. Remove them from the oven; let them cool in the pan 10 minutes. Remove from pans and cool 30 minutes before frosting.
For the frosting, place the cold milk in a bowl. Add the pudding mix and mix until combined. Stir in thawed container of cool whip.
Frost each cupcake and then sprinkle with crumbled chips. Top with 1 whole dried chip per cupcake.
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