Banana Cream Pie Cupcakes

Is it just me, or do I seem to make a lot of pie themed cupcakes? I've already made the Boston cream pie cupcakes and I have a lot of other pie cupcakes in mind. Maybe it's because they're different. I like different recipes that no one has ever thought of or heard of before. And I like classic recipes that can be tweaked or modified the way you want them.

These cupcakes aren't like any other banana cupcakes. They're probably like banana cupcakes x 10. The filling is perfect, the cupcake is nice and moist, and the frosting is just great. The frosting was probably my favorite part of the cupcake. I think this is also one of the best things I've made. That goes along with the Mocha pumpkin cheesecake, whole wheat chocolate chip cookies, and the homemade lofthouse sugar cookies. Which one go you think is best?

Banana Cream Pie Cupcakes

recipe from quick & simple

Ingredients

for the cupcakes:

2 1/2 cups flour

1 tablespoon baking soda

1 teaspoon cinnamon

1/8 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

4 very ripe bananas, mashed

3/4 cup plain yogurt

for the filling:

1 package instant banana pudding

2 cups milk

1 teaspoon vanilla extract

for the frosting:

1 package instant vanilla pudding

1 cup milk

1 teaspoon vanilla extract

1 container (8 oz) cool whip

1/4 cup powdered sugar

garnish:

1 1/2 cups crushed 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 and fluffy. Add eggs, one at a time, then vanilla. Add flour mixture alternately with bananas and yogurt, mixing on low speed until just moistened. Batter will be lumpy. Do not over mix.

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

Meanwhile, prepare frosting and filling. 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 cool whip and powdered sugar until frosting is creamy. Chill for at least 30 minutes until set.

Once cupcakes are cool, insert a paring knife into top of cupcake, making a small hole in center. Spoon filling mixture into zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 tablespoon filling into top of each cupcake. Swirl frosting on top of cupcake. Sprinkle with graham cracker crumbs. Top each with banana slices if desired. Keep chilled.

Yield: 20 cupcakes