Banana Pudding Cupcakes

[Jerryanne]

Photo by Southern Living

BANANA PUDDING CUPCAKES
(Source: Southern Living's Big Book of Cupcakes)

CUPCAKES:
1 1/2 c. mashed ripe bananas
2 tsp. lemon juice
1 c. butter, softened
2 c. granulated sugar
3 large eggs
3 c. all-purpose soft-wheat flour (White Lily) or cake flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. buttermilk
2 tsp. vanilla extract

FRESH BANANA CURD:
4 large ripe bananas, peeled
4 Tbsp. butter
1 1/2 c. granulated sugar
2 Tbsp. fresh lemon juice
4 large eggs

FRESH WHIPPED CREAM:
1 1/2 c. whipping cream, chilled
2 tsp. vanilla extract
1/4 c. granulated sugar

TOPPINGS:
Vanilla wafers
Fresh banana slices

For the cupcakes, preheat oven to 350 degrees. Place paper baking cups in (2) 12-cup muffin pans, and coat with nonstick cooking spray; set aside.

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 creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat at low speed just until blended after each addition. Stir in vanilla and reserved banana mixture.

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake @ 350 degrees for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Fill each cupcake with Fresh Banana Curd.

For the curd, mash bananas in a large bowl with a fork until creamy. Combine mashed banana, butter, sugar, lemon juice and eggs 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.

Pipe 2 Tbsp. Fresh Whipped Cream onto each cupcake using metal tip # 12.

To prepare the whipped cream, beat whipping cream at high speed with an electric mixer until soft peaks form. Add vanilla and sugar; beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups.

Top with cupcake with 1 vanilla wafer and 1 banana slice just before serving. Makes 24.