Banana Cupcakes With Vanilla Pastry Cream Recipe

Ingredients for Banana Cupcakes With Vanilla Pastry Cream

• All Purpose Flour
• Baking Powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Unsalted Butter
• Vegetable Shortening
• 1 ½ cups granulated sugar
• Pure Vanilla Extract
• 2 large eggs
• 3 ripe bananas, mashed
• Buttermilk
• Half And Half
• Egg Yolks
• ¼ cup cornstarch

How to Make Banana Cupcakes With Vanilla Pastry Cream

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, mash bananas until smooth. Add sugar, oil, eggs, and vanilla extract. Mix well.
3. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Fill cupcake liners about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool completely in the muffin tin before frosting.
8. **For the Vanilla Pastry Cream:** In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
9. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
10. In a separate bowl, whisk together egg yolks and vanilla extract.
11. Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture.
12. Pour the tempered egg yolks into the saucepan and whisk constantly until the pastry cream thickens.
13. Remove from heat and stir in butter until melted and incorporated.
14. Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
15. Refrigerate until completely chilled.
16. Once the cupcakes are cool, use a piping bag or knife to fill each cupcake with the vanilla pastry cream.
17. Top with desired frosting (optional). Enjoy!