Banana Pudding Cupcakes
**Ingredients:**
**For the cupcakes:**
– 3 cups all-purpose flour (12.75 oz)
– 1 1/2 teaspoons baking powder
– 3/4 teaspoon salt
– 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
– 1 1/2 cups sugar
– 4 large eggs
– 2 tablespoons pure vanilla extract
– 1 1/4 cups buttermilk
– 24 vanilla wafer cookies (or about 60 minis)
**For the banana pudding:**
– 2 1/4 cups whole milk
– 2/3 cup sugar
– 3 egg yolks
– 1/4 cup cornstarch
– 1 teaspoon vanilla extract
– 1 tablespoon butter
– 2 bananas
**For the whipped cream topping:**
– 1/4 cup powdered sugar
– 2 1/2 teaspoons cornstarch
– 2 cups heavy whipping cream
– 1 teaspoon pure vanilla extract
– Banana slices and vanilla wafers for garnish (optional)
**Instructions:**
**For the banana pudding:**
1. Combine 2 cups of milk and sugar in a saucepan over medium heat. Heat until simmering.
2. In a bowl, whisk egg yolks and slowly pour half of the milk mixture into it while whisking. Pour the egg mixture back into the pot.
3. In a small bowl, mix 1/4 cup milk and cornstarch until thick. Pour into the milk mixture and whisk until thick and bubbling.
4. Stir in vanilla extract and butter until smooth. Chill in the fridge while making cupcakes.
**For the cupcakes:**
1. Preheat oven to 350Β°F and line cupcake pans with liners.
2. Whisk flour, baking powder, and salt in a bowl.
3. Cream butter and sugar in a large bowl. Add eggs one at a time, then mix in vanilla.
4. Alternate adding flour mixture and buttermilk to the butter mixture. Fill liners with batter and place a vanilla wafer at the bottom of each.
5. Bake for 20 minutes, then cool completely.
**For the whipped cream topping:**
1. Chill a metal bowl and whisk in the freezer.
2. Stir powdered sugar and cornstarch in a saucepan, then slowly add 1/2 cup heavy cream until smooth.
3. Heat and stir until thickened. Chill while whipping the remaining heavy cream with vanilla until soft peaks form. Add powdered sugar mixture and beat until stiff peaks form.
**To assemble:**
1. Chop bananas and fold into chilled pudding.
2. Cut a cone shape out of each cupcake, fill with pudding, and frost with whipped cream topping.
3. Garnish with banana slices and vanilla wafers.
