Banana Pudding Cupcake

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2 cup Whole milk
1/4 cup Sugar
2 Large Egg Yolks
3 Tbsp Cornstarch
1 Tsp Pure Vanilla Extract
1/4 Tsp Kosher Salt

Banana pudding Cupcakes:

1 box of Butter Yellow Cake mix
1 cup Water
1/3 cup Unsalted Butter (Softened)
3 Large Eggs
1 Cupcake Pan
Cupcake liners

Cinnamon Frosting:

2 cup Unsalted Butter (Softened)
4 ½ cup Powdered Sugar
2 tsp Pure Vanilla Extract
3 – 6 Heavy Whipping Cream
3 Tbsp Ground Cinnamon
1 Large Piping bag with star tip
1 Container of Vanilla Wafer Cookies


Banana Pudding Directions:
In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.
Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat.
Transfer the pudding into a serving bowl or individual cups. Chill in the fridge for a few hours.
Banana pudding Cupcakes:

Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop ¾ batter into the liners.
Preheat oven to 350 degrees and line cupcake pan with the liners.
Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.
Cinnamon Frosting:

Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff with peaks.
Scoop frosting into the piping bag.
Decorating directions:

Spoon on about 1 ½ tbsp banana pudding onto the top of the cupcake and smooth evenly.
Pipe a dollop of frosting on top of the pudding and sprinkle with cinnamon. Top with a vanilla wafer cookie.


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