Soft, bakery-style Banana Cream Cupcakes filled with silky banana pastry cream and topped with a whipped banana-vanilla frosting.

Scale

For the Banana Cupcakes:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup mashed ripe banana

1/2 cup buttermilk

For the Banana Cream Filling:

1 cup whole milk

1/2 cup mashed banana

3 tbsp granulated sugar

1 tbsp cornstarch

1 tbsp all-purpose flour

2 egg yolks

1 tbsp butter

1/2 tsp vanilla

For the Whipped Banana-Vanilla Frosting:

1 1/2 cups heavy whipping cream

4 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

2 tbsp banana pudding mix (dry)

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1. Preheat oven to 350°F and line a cupcake pan.

2. Whisk flour, baking powder, baking soda, and salt.

3. Beat butter and sugar until fluffy; add eggs, vanilla, and banana.

4. Add dry ingredients alternately with buttermilk; divide into liners.

5. Bake 18–20 minutes; cool completely.

6. Make filling by cooking milk, banana, sugar, cornstarch, flour, and egg yolks until thick; cool.

7. Core cupcakes and fill with banana pastry cream.

8. Make frosting by whipping cream cheese, powdered sugar, pudding mix, and heavy cream.

9. Pipe frosting onto filled cupcakes and serve.

Use very ripe bananas for best flavor.

Chill pastry cream fully before filling.

Store cupcakes in refrigerator for up to 3 days.