Banana Cream Pie Cupcakes

In a mixing bowl, cream together 1 cup (2 sticks) butter and 2 cups sugar. Add 4 eggs, one at a time, mixing well. Keep mixing on high until the batter becomes really light and fluffy. It will almost look like frosting it's so fluffy. Slowly add 1 cup milk and 1 tsp vanilla. In a bowl, sift together 3 cups flour, 1 Tbsp baking powder, and 1/2 tsp salt. Spoon into the butter mixture while the mixer is on low speed. The finished product will be light and airy. It will look nothing like a cake mix batter. This will give you a wonderful buttery dense cake. Add 3 medium ripe bananas. Spoon into paper lined muffin pans. This will make 2 dozen cupcakes. Bake at 350* for about 20 minutes or until toothpick inserted comes out clean. Dump from the pan and put on cooling rack. While the cupcakes cool, make a box of banana pudding. Slice up a banana and add to chilled pudding. Put the pudding in the fridge and hold until you need it. Take a paring knife and carefully cut the cupcake top. Remove the top.Spoon some of the banana pudding into the cupcake. Pull off the cone part of the top and put the top back on. Put some graham crackers in a ziploc and smash, or put in the food processor. Make whipped cream. Put 1 cup COLD whipping cream in the mixing bowl. Begin whipping on medium speed. If you put it on super HIGH, you'll have cream all over your cabinets and self. When ribbons begin to form in the cream, add 1/4 cup sugar slowly. Kick up the speed to HIGH. When the cream is nice and stiff, add 1 tsp vanilla. You want a nice stiff whip because we will be piping this onto the cupcakes and you don't want it to just slide right off. Put the whipped cream in a piping bag with a large star tip. Pipe in a circular fashion making a nice peak. Sprinkle the top lightly with some of those crushed graham crackers and put a slice of banana on top. Eat immediately or keep in the fridge until serving. Recipe & pictures from creating post it notes.