Banana Cream Pie Cupcakes

If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. Filled with pudding and topped with vanilla frosting, they are worth the effort.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup milk
• 1 teaspoon ground cinnamon
• 1 tablespoon baking soda
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups milk
• 2 large eggs
• 1 (3.5 ounce) package instant banana pudding mix
• 1 (8 ounce) container whipped topping
• 1 cup mashed ripe bananas
• 2.5 cups all-purpose flour
• 0.5 cup unsalted butter, softened
• 0.125 teaspoon salt
• 0.75 cup light brown sugar
• 0.66666668653488 cup plain yogurt
• 0.25 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.

Step 3

While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.