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For the cupcakes:
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Preheat oven to 375 degrees, then turn it down to 350 degrees just prior to baking.
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Beat the butter with a mixer until it is soft, then add sugar. Beat for about 3 minutes. Add your eggs one at a time, beating until they are well combined.
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In a separate bowl, combine the dry ingredients and whisk them to incorporate them.
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Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk and vanilla), scrape down the bowl and beat to combine. Continue adding the dry and wet ingredients alternately, making sure you end with the dry.
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Fill muffin tins 2/3rds of the way and bake for about 20-22 minutes. Allow to cool, then frost.
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For the filling:
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In a pan, heat milk until very hot but not boiling. In a bowl, mix the sugar, flour/cornstarch, and salt together. Stir in the hot milk, and beat until well blended. Pour back into the pan and continue stirring vigorously over low heat for 4-5 minutes, until very thick and smooth. Add egg yolks and cook for a few more minutes. Cool.
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Beat mashed bananas until smooth, add lemon juice and stir into the cooled filling. Let cool completely before filling cupcakes.
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To frost the cupcakes, I used canned frosting for the cupcake tops. I made bananas out of marzipan, adding just a drop of yellow food coloring. I molded them just like Play-Doh, added lines with a butter knife and brown freckles with a toothpick. You could even top the cupcakes with fresh banana slices for adults (make sure you toss them in lemon juice so they don't brown).
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Notes:
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You can also just use a box of chocolate cake mix for the cupcake batter. If so, follow the directions on the box.
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You can also use Jello Banana pudding mix for the filling. If so, follow the directions on the box and add a mashed banana to the pudding.
