Banana Cream Pie Cupcakes Popular Recipes

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Banana Cream Pie Cupcakes

"If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. They take a little extra effort, but the end results are well worth it. Garnish with crushed graham crackers and bananas, if desired."

Ingredients :

• Banana Filling:
• 2 cups milk
• 1 (3.5 ounce) package instant banana pudding mix
• 1 teaspoon vanilla extract
• Vanilla Frosting:
• 1 cup milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 1 (8 ounce) container whipped topping
• Cupcakes:
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup white sugar
• 3/4 cup light brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 2/3 cup plain yogurt

Instructions :

Prep : 25M	Cook : 24M	Ready in : 1H45M

• Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
• Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
• Preheat the oven to 375 degrees F (190 degrees C).
• While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
• Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
• Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

Notes :

• Feel free to use sour cream in place of the yogurt. You can substitute real whipped cream for the whipped topping, if you prefer.

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