Banana Cream Pie Cupcakes

2 1/2 c. all-purpose flour

1 Tbl. baking soda

1 tsp. cinnamon

1/8 tsp. salt

1/2 c. unsalted butter, softened

1 c. sugar

3/4 c. light brown sugar

2 large eggs

1 tsp. vanilla extract

1 c. mashed ripe bananas

2/3 c. plain yogurt or sour cream

crushed graham crackers, for garnish

banana slices or banana chips, for garnish


Banana Filling:

1 small box instant banana pudding

2 c. milk

1 tsp. vanilla extract


Combine all ingredients.  Chill for at least 30 minutes before using.


Vanilla Frosting:

1 small box instant vanilla pudding

1 c. milk

1 tsp. vanilla extract

8 oz. whipped topping or real whipped cream

1/4 c. powdered sugar


Mix vanilla pudding with milk and vanilla.  Whisk in the powdered sugar.  Fold in the cream until no streaks remain.  Chill for at least 30 minutes before using.  




Pre-make filling and frosting.  They both need to be refrigerated for at least 30 minutes.  Preheat oven to 375 degrees.  Whisk together flour, baking soda, cinnamon and salt; set aside.  In mixer, cream butter with sugars until light.  Add eggs, one at a time, then vanilla.  Add flour mixture alternating with mashed bananas and yogurt or sour cream.  Mix on low until just moistened.  Batter may be lumpy - do not over mix.  Bake 17-20 minutes.  Remove to rack and cool completely.  When cool, take a paring knife and cut a small circle out of the top middle of each cupcake.  Fill with banana filling.  Top with vanilla frosting.  Garnish with crushed graham crackers and bananas, if desired.  Keep refrigerated.  Yield: 24-28 cupcakes.


Jenn's Notes: I am still eating these cupcakes (3 days later) and they are still amazing, if not, even better?  I really really like them.  I cut the cupcake recipe in half and got 13 cupcakes.  I made the entire frosting recipe and had just enough to pipe onto each cupcake.  The frosting pipes beautifully after it has been refrigerated (I even used Light Cool Whip).  So, if you are going to pipe a pretty swirl on each cupcake, you will probably want to double the frosting recipe.  Mine were done at 17 minutes.  They got very dark brown, but they do not taste burned, but be careful not to overbake! 


adapted from: Landee See Landee Do!

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