Banana Cream Pie Kŭp’kāks

Summer is coming to an end and what better than a slice of banana cream heaven? Banana cream pie is one of my favorites and I truly couldn't imagine the cool pudding and bananas without a flaky pie crust, however, after indulging into these airy cakes you won't even notice that the pie crust is missing.

BANANA CREAM CUPCAKES
(Creatingpostitnotes.blogspot.com)

• 1 cup butter, at room temperature
• 2 cups sugar
• 4 eggs
• 1 cup milk
• 1 tsp vanilla
• 3 cups flour
• 1 Tbsp baking powder
• ½ tsp salt
• 1 Small Package Banana Pudding (I used Vanilla)
• 1 Large Banana
• 1 Container Cool Whip

1. In a bowl, cream together the butter and sugar, beating on high until nice and fluffy. Add eggs, one at a time, mixing well. Keep mixing on high until the batter becomes really light and fluffy. Slowly add the milk and vanilla while the mixer is on low speed.
2. In a bowl, sift together all dry ingredients. Spoon into the butter mixture with the mixer on low. The finished product will be light and airy. Spoon into lined muffin pan.
3. Bake at 350* for about 20 minutes or until toothpick inserted comes out clean. Remove baked cupcakes from pan and let cool on racks.
4. While the cupcakes cool, make a package of Jello Banana pudding mix. Chill to set.Once chilled, add some chopped banana. Take another banana and slice, for garnish. ( I used Vanilla Pudding Mix)
5. To assemble: Cut out a hole on the top of the cupcakes. Put in some pudding. Cut some of the “cone” off the top you cut out. Put the top back on. Pipe with stiff whipped cream and then sprinkle with crushed graham crackers. Top with a banana slice. (I was under a bit of a time constraint when I made these, so I used French Vanilla Cool Whip since I had it in my freezer, I didn't have graham crackers, but I did have mini Nilla Wafers which was just as cute).
   

Light, Airy, Buttery Goodness!