These Banana Pudding Cupcakes by Jinene Foye look delightful!  Try her FULL RECIPE below.

Ingredients for Banana Cake:
1 ½ cups mashed ripe bananas
2 tsp lemon juice
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
3 large eggs
3 cups all-purpose flour
1 ½ tsp baking soda
½ tsp salt
1 ½ cups buttermilk
2 tsp pure vanilla extract

Fresh Banana Curd:
4 large ripe bananas, peeled
4 tbsp butter
1 ½ cups sugar
2 tbsp fresh lemon juice
4 large eggs

Fresh Whipped Cream:
1 ½ cups heavy cream, chilled
2 tsp pure vanilla extract
¼ cup sugar

– Vanilla wafers for garnish
– Paper Baking Cups
– Vegetable Cooking Spray

Directions for Banana Cake:
Preheat oven to 350 degrees F. Combine bananas and lemon juice in a small bowl, set aside. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating until blended after each addition. Combine flour, baking soda and salt. Add to butter mixture alternatively with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and reserved banana mixture.

Line muffin pan with baking cups and coat with cooking spray. Fill batter into cups until 2/3 full. Bake for 12 – 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks and cool completely.

Directions for Banana Curd:
Mash bananas in a large bowl with a fork until creamy. Combine mashed banana and remaining ingredients in a medium saucepan over medium-low heat. Cook, whisking constantly, until mixture thickens and coats a spoon. (Do not boil). Cool completely. Makes 2 cups

Whipped Cream:
Beat chilled heavy cream at high speed with an electric mixer until soft peaks form. Add sugar and vanilla and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups.

Cut a hole in the center of each cupcake and fill with banana curd. Put whipped cream in a pastry bag with a 1M tip. Frost each cupcake with whipped cream. Top each cupcake with a vanilla wafer.