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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a large bowl to remove any lumps.
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3. Add mashed bananas, oil, eggs, yogurt and vanilla extract and stir well.
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4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
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5. Nutter Butter Frosting: Beat butter and peanut butter until smooth. Add vanilla extract, milk, crushed Nutter Butters, and 2 cups powered sugar. Continue to mix and add more powdered sugar to make the frosting thicker or add more milk to make it more thin. Adjust as needed. NOTE: I sifted my crushed Nutter Butters because I wanted to pipe out my frosting and I didn't want to clog the tip.
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6. Pipe frosting onto cooled cupcakes and top with Nutter Butters and cookie crumbs!