Banana Pudding Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 313.6
  • Total Fat: 9.7 g
  • Cholesterol: 62.9 mg
  • Sodium: 463.5 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Banana Pudding Cupcakes calories by ingredient
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Number of Servings: 12


    -Duncan Hines French Vanilla cake mix
    -JellO Sugar-free and Fatfree Instant Banana Cream pudding mix
    -3 large eggs
    -1/2 c unsweetened applesauce
    -1/2 c water
    -1 1/4 c light Philly Cream Cheese
    - 1 c freshly mashed banana
    - 2 c crushed low fat nilla wafers
    -8 oz light cool whip


- Combine the mixes, eggs, applesauce, water, and cream until creamy and smooth. Fold in the banana and wafers.
- Spoon mixture into 12 muffin liners in a mufffin pan. Bake at 350 degrees for 35-40 minutes. Let cool at room temperature and then refrigerate the cupcakes for 10-15 minutes.
-Frost with the cool whip and garnish with additional cookie crumbs. Serve cold.

Serving Size: Makes 12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user KSMAC08.

TAGS:  Desserts |

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