Banana [Overload] Cupcakes

I was in the mood for baking this past weekend…and for bananas. So I made Banana Cupcakes. They didn’t quite look like the picture below [from the recipe I followed], but maybe with some more practice they’ll eventually look like this.

I have come to terms with the fact that I need some major practice in the frosting department. My homemade frostings have a tendency to either A) not have the intended texture, B) not set up properly [normally it doesn’t turn out thick enough], C) I really don’t know how to use my piping bag yet, or D) all of the above. When it comes down to the batter of the cupcake, I’m a star. But it’s the darn frosting. Nonetheless, these turned out really good even though I totally “messed” up the frosting—I just used banana pudding mix instead of vanilla.

Banana Cream Pie (Overload) Cupcakes
Original recipe Delish
Makes approximately two dozen cupcakes

2 ½ cups flour
1 tbsp baking soda
1 tsp cinnamon
1/8 tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
4 ripe bananas, mashed
2/3 cup plain yogurt

1. Preheat oven to 375ºF, and line 24 muffin cups with paper liners. [I normally wait to turn on the oven until half way through making the batter. The oven sitting on weirds me out.]
2. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
3. Using an electric mixer and a large bowl, cream the butter with the granulated sugar and brown sugar until light. Add the eggs one at a time, then the vanilla.
4. Add flour mixture, alternating with bananas and yogurt. Be sure to start with the flour mixture, and end with the flower mixture. Mix on low speed just until moistened. Batter will be lumpy; do not overmix.
5. Fill each muffin cup about 3/4 full. Bake for 20 to 25 minutes, or until a toothpick comes out clean.

1 package instant banana pudding
2 cups milk
1 tsp vanilla extract

Directions [I made this while the cupcakes were baking—you want to allow enough time for the filling to set in the fridge, and for the cupcakes to completely cool.]
1. Mix the banana pudding with milk according to package directions, adding vanilla.
2. Chill for at least 30 minutes.

1 package instant vanilla pudding [or if you really want more banana flavor, use banana pudding instead of vanilla like me]
1 cup milk
1 tsp vanilla extract
8-oz. container extra-creamy whipped topping
¼ cup confectioners’ sugar

1. Mix the vanilla pudding with milk and vanilla
2. Fold in whipped topping and confectioners’ sugar until frosting is creamy.
3. Chill for at least 30 minutes to set.

Putting It All Together!
It really super easy—just reference the image below. You cut out a small hole in the cupcake using a pairing knife, fill it, and then frost it. Viola!

Oh yeah, don’t forget to enjoy!


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