Instructions
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Step 2: Make the Filling
- In a medium bowl, whisk the banana pudding mix with cold milk until it thickens, about 2-3 minutes.
- Refrigerate the pudding until ready to use.
Step 3: Hollow and Fill the Cupcakes
- Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small section from the center of each cupcake.
- Spoon or pipe the prepared banana pudding into the hollowed-out centers.
Step 4: Whip Up the Topping
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Pipe or spread the whipped cream over the filled cupcakes.
Step 5: Garnish and Serve
- Sprinkle crushed graham crackers over the whipped cream for a pie-like crunch.
- Top with banana slices for an extra decorative touch. Serve immediately or refrigerate until ready to enjoy.
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