Better than Banana Cream Pie Cupcakes

Here's another awesome cupcake recipe that I tried out a few weeks ago for Father's day.  I've been on a cupcake kick recently and decided to try a new recipe for my dad.  He loves bananas and banana cream pie so I thought I would try making them into cupcakes to celebrate Father's Day!  I found a recipe called "Better than Banana Cream Pie Cupcakes" from Delish that I altered slightly.  If you like bananas and/or Banana Cream Pie, then you will love this recipe!

Mmmmmmm!

Better Than Banana Cream Pie Cupcakes

Ingredients

Cupcakes:

• 2 1/2 cup(s) flour
• 1 tablespoon(s) baking soda
• 1 teaspoon(s) cinnamon
• 1/8 teaspoon(s) salt
• 1/2 cup(s) unsalted butter, softened
• 1 cup(s) granulated sugar
• 3/4 cup(s) packed light brown sugar
• 2 large eggs
• 1 teaspoon(s) vanilla extract
• 4  very ripe bananas, mashed
• 3/4 cup(s) plain yogurt
• 1/2 cup(s) chopped walnuts (optional)

Filling:

• 1 package(s) instant banana pudding
• 2 cup(s) milk
• 1 teaspoon(s) vanilla extract

Frosting:

• 1 package(s) instant vanilla pudding
• 1 cup(s) milk
• 1 teaspoon(s) vanilla extract
• 1 container(s) (8-ounce ) extra-creamy whipped topping
• 1/4 cup(s) confectioners’ sugar

Garnish:

• 2 cup(s) crushed cinnamon graham crackers
• Banana slices (optional)

Directions

Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. If using, gently fold in chopped walnuts.

Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.

Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.

Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center.  Cut in a circular pattern, making a cone shape and scoop out of the cupcake, leaving a hole. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 tablespoon filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.

As you can see in the pictures, I opted not to put the banana slice on top simply because the cupcakes had to ride in the car for an hour before being eaten so I thought the bananas would get a little mushy by then.  I just topped them with the graham cracker crumbs.  Hope you enjoy!!