Take a bite into these cupcakes you might think that you were taking a bite of Banana Cream Pie, but you’re not!!!  The cupcakes have the perfect balanced banana flavor with a yummy banana pudding filling and the frosting is light and creamy.  If you are a banana fan you will be in banana heaven:)

Ingredients:

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 creamcrushed graham crackers, for garnishbanana slices or banana chips, for garnish

Banana Filling:

• 1 pkg. instant banana pudding
• 2 c. milk
• 1 tsp. vanilla extract  – Combine all ingredients until smooth.  Refrigerate at least 30 minutes before using.

Vanilla Frosting:

• 1 pkg. 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.  Refrigerate at least 30 minutes before using.

Directions:

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.

Recipe from: Landee See Landee Do and Eat Cake for Dinner