Banana Pudding Cupcakes

For the filling:
Put the egg yolks into a small bowl and set aside.

In a small saucepan combine the sugar, cornstarch, salt, and milk. Stir with a whisk until well combined. Bring the mixture to a light simmer over medium heat. Gradually add the half of the warm milk mixture to the egg yolks while whisking continuously. Return the mixture to the pot. Cook the mixture over medium low heat, stirring continuously until it thickens. The mixture should coat the back of a wooden spoon. Remove from heat. Stir in the butter and vanilla. Transfer the pudding to a small bowl, cover and refrigerate for at least 2 hours.

For the cupcakes:
Preheat oven to 350 F degrees.

In a large bowl, combine the butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.

In a separate bowl, combine the flour, baking powder, baking soda, and salt in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture.

Line 15 muffin tins with paper cups. Place 1 vanilla wafer into the bottom of each cup. Spoon ¼ cup of batter over each wafer. Bake for 20 to 24 minutes or until the cupcake springs back when touched.

Remove from pan immediately and allow the cupcakes to cool completely on a wire rack.

Cut the centers out of the top of each cupcake but don’t cut all the way through. Fill the cupcakes with the pudding.

For the frosting:
Combine all the frosting ingredients (except the water) in a large glass bowl. Beat on low speed for 2 minutes. Bring the water to a boil in a saucepan (use one that the glass bowl will fit into) over medium heat. Place the bowl over the pot but don’t let the bottom of the bowl touch the water.

As it heats, beat mixture on high until stiff peaks form and the mixture reaches 145 F. Remove the bowl from the pot and beat the mixture for 5 minutes more or until it reaches a spreading consistency. Spread or pipe the frosting over each cupcake.

Time saver tips:
1. Make the filling the night before you plan to make the cupcakes.
2. Make the frosting while the cupcakes cool.