Start to Finish: 60 minutes
Ingredients:
Cupcakes
2- 1/2 cups flour
1 tablespoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
4 (very ripe) bananas, mashed
3/4 cup plain yogurt
1/2 cup chopped walnuts
Filling
1 package instant banana pudding
2 cup milk
1 teaspoon vanilla extract
Frosting
1 package instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
8 ounces extra-creamy whipped topping
3/4 cup confectioners’ sugar
Garnish
2 cups crushed cinnamon graham crackers
banana slices, optional
Directions:
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 over mix. 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.
Servings: 24
Source: http://www.countryliving.com/
Nutrition Facts per serving: 304 cal., 10 g total fat (6 g sat. fat), 415 mg sodium, 50 g carbo., 5 g pro. Daily Values: 6% vit. A, 3% vit. C, 7% calcium, 5% iron
Ingredients:
Cupcakes
2- 1/2 cups flour
1 tablespoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
4 (very ripe) bananas, mashed
3/4 cup plain yogurt
1/2 cup chopped walnuts
Filling
1 package instant banana pudding
2 cup milk
1 teaspoon vanilla extract
Frosting
1 package instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
8 ounces extra-creamy whipped topping
3/4 cup confectioners’ sugar
Garnish
2 cups crushed cinnamon graham crackers
banana slices, optional
Directions:
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 over mix. 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.
Servings: 24
Source: http://www.countryliving.com/
Nutrition Facts per serving: 304 cal., 10 g total fat (6 g sat. fat), 415 mg sodium, 50 g carbo., 5 g pro. Daily Values: 6% vit. A, 3% vit. C, 7% calcium, 5% iron
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