Come home to the smells and taste of banana bread. A moist banana cupcake filled with banana pudding and topped with caramel frosting and pecans.
- 1 package Banana Supreme Cake mix
- 1 1/3 cups water
- 1/3 cup oil
- 3 eggs
- 1 ½ cups ripe bananas, mashed
- 3 tablespoons honey
- 2 cups milk
- 1 package (1 ounce) instant banana pudding mix
- 1 packet of Duncan Hines® Frosting Creations™ Caramel Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
- ¾ cup chopped pecans
- Preheat oven 325 degrees F. Line a regular 12 cup muffin tin with paper liners. Set aside.
- Mix cake mix and next 4 ingredients according to package directions. Stir in bananas and honey until combined.
- Spoon batter evenly filling each half full into prepared muffin cups. Bake 20-25 minutes or until cupcakes are done when cakes spring back when lightly touched.
- Let cupcakes cool slightly in tin before moving to a cooling rack. Repeat until all batter is used.
- Meanwhile pour milk in a medium bowl. Whisk in pudding mix for 2 minutes or until soft set.
- Using a spoon, carefully scoop out the centers of the cupcakes, leaving about 1 inch around the edges and about 1 inch on the bottoms of the cupcakes.
- Fill cupcakes evenly with banana pudding. Replace cake.
- Pour pack of Duncan Hines® Frosting Creations™ Caramel Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Frost and top each cupcake evenly with pecans and serve.
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Rating:
Christine Mlinek (315 discussions) on Apr 27, 2012 at 09:30 AM
love banana, and caramel together! good job!
