Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) flour

  2. 1 tablespoon(s) baking soda

  3. 1 teaspoon(s) cinnamon

  4. 1/8 teaspoon(s) salt

  5. 1/2 cup(s) unsalted butter , softened 1 cup(s) granulated sugar

  6. 3/4 cup(s) packed light brown sugar

  7. 2 large eggs

  8. 4 very ripe bananas , mashed

  9. 75 cup(s) plain yogurt

  10. 1/2 cup(s) chopped walnuts

  11. 1 package(s) instant banana pudding

  12. 2 cup(s) milk

  13. 1 package(s) instant vanilla pudding

  14. 1 cup(s) milk

  15. 1 teaspoon(s) vanilla extract

  16. 1 container(s) (8-ounce ) extra-creamy whipped topping

  17. 1/4 cup(s) confectioners' sugar

  18. 2 cup(s) crushed cinnamon graham crackers

  19. Banana slices

Instructions Jump to Ingredients ↑

  1. 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. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.

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

  3. Meanwhile, prepare filling and frosting. 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 whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.

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


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