Banana Cream Pie Cupcakes~Robynne

Ingredients :

CRUST

4 c nilla wafer crumbs

1/2 c butter, melted

FILLING 

1 small box, instant banana pudding or 1/2 lg. box; prepared

CAKE

1 box white cake mix, plus oil & eggs per package directions

1/2 banana, mashed

2 tsp banana extract

FROSTING

2 c heavy whipping cream

1-2 tsp clear vanilla extract

4 Tbsp powdered sugar

GARNISH

24 nilla wafers

2 Tbsp raw sugar to sprinkle on top

How to make it :

1CRUST

Line standard muffin tins with paper liners. 

Mix Nilla wafter crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake at 375 degrees for 4-6 minutes until the crust turns a slight golden brown.

2CAKE

Prepare cake mix as directed. Stir in banana extract and banana until well incorporated.

Fill cupcakes liners with cake batter on top of the prepared crust, be careful not to overfill.

Bake as directed on box.

3FILLING

Prepare as directed and refrigerate until ready to use.

Once cupcakes are cool, take a paring knife and cut a circle in the middle of the cupcake and gently lift out to create a hole for the filling. Pipe filling or spoon into hole and replace cake. It’s okay if it is raised above the rest of the cupcake.

4FROSTING

In a large bowl place 2 cups of heavy cream and using a whisk or hand blender, whip until it forms soft peaks. Add the vanilla and sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes or until ready to use.

5Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar, and top with Nilla wafer. Keep refrigerated.