Banana Cream Pie Cupcakes recipe
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Ingredients
- 2 cups milk 1 (3.5 ounce) package instant banana pudding mix 1 teaspoon vanilla extract 1 cup milk 1 (3.5 ounce) package instant vanilla pudding mix 1 teaspoon vanilla extract ¼ cup confectioners' sugar 1 (8 ounce) container whipped topping 2 ½ cups all-purpose flour 1 tablespoon baking soda 1 teaspoon ground cinnamon ⅛ teaspoon salt 1 cup white sugar ¾ cup light brown sugar ½ cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 cup mashed ripe bananas ⅔ cup plain yogurt
Nutrition Info
- 228.2 caloriescarbohydrate: 37.5 gcholesterol: 28.5 mgfat: 7.4 gfiber: 0.7 gprotein: 3.4 gsaturatedFat: 5.1 gservingSize: -sodium: 309.6 mgsugar: 25 gtransFat: : -unsaturatedFat: : -
Directions Banana Cream Pie Cupcakes
Directions
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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.