Banana Pudding Cupcakes

Prepare Banana Cake. Preheat oven to 350 degrees. 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, 1 at a time, beating until blended after each addition. Combine flour, baking soda, and salt. Add to butter mixture alternately 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. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake 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. To prepare 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.

Pipe 2 Tbsp. Fresh Whipped Cream onto each cupcake using metal tip no. To prepare whipped cream, beat whipping cream at high speed with an electric mixer until soft peaks form. Add vanilla and sugar, and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups.

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

The experts at Dreamcakes Bakery say that you can store any leftover lemon curd in an airtight container in refridgerator for up to 3 days.