Banana Pudding Cupcakes With Vanilla Buttercream Frosting

• FOR THE CUPCAKES:
• 1 package Duncan Hines Classic Yellow Cake Mix (18.25 Ounce Box)
• 1 package Krusteaz Banana Nut Muffin Mix (17.01 Ounce Package)
• 1 package Jello Instant Banana Cream Pudding Mix (3.4 Ounce Box)
• 3 Egg Yolks
• 1-1/3 cup Water
• 2/3 cups Vegetable Oil
• 2 Medium Bananas, Ripe And Mashed
• 3/4 cups Crushed Vanilla Wafers
• 4 Egg Whites
• 5 Tablespoons Broken Vanilla Wafers
• FOR THE FROSTING:
• 1 cup Butter
• 4 cups Powdered Sugar
• 1 whole Vanilla Bean, Split Lengthwise With The Seeds Scraped Out
• 3 Tablespoons Whole Milk

1. Preheat oven to 350 F.
2. In a large bowl sift together cake mix, muffin mix and pudding mix. Set aside.
3. In medium bowl beat egg yolks until they reach a pale yellow color. Set aside.
4. In a medium bowl combine water, oil, mashed bananas, and Vanilla Wafer crumbs. Set aside.
5. In a large bowl use a mixer to whip egg whites to medium peaks (they will be stiff hanging off of the beater with the peak curled).
6. Combine egg yolks with water/oil/banana/cookie mixture. Then add in the dry ingredients, in 3 equal parts, until combined. Gently fold together the combined ingredients with the whipped egg whites.
7. Line two 12-count cupcake tins with paper liners, or grease 24 cupcake tins. Scoop equal portions of cupcake mixture into the lined/greased cupcake molds.
8. Bake in a 350 F oven. Cupcakes are done when they spring back when touched, or a toothpick inserted in the center comes out moist, and clean. Bake time will be approximately 18-22 minutes (ovens vary). Remove muffins from cupcake tins when they are cool to the touch. Let them rest on a room temperature surface. When cool, frost with Vanilla Bean Buttercream frosting.
9. Serve. Store leftover cupcakes unfrosted in sealed container. If frosted, store a single layer of cupcakes in a sealed container. Cupcakes can be kept at room temperature for 5 days, in refrigerator for 7 days, and in freezer for 3 to 6 months.
10. For the frosting:
11. In a large bowl use a mixer to whip room temperature butter until fluffy and it coats the sides of the bowl. Scrape the sides of the bowl. Set aside.
12. Using a sharp knife split vanilla bean, scraping seeds from bean with the back of the knife. Put the seeds in a small bowl. Add milk and mix until seeds are uniformly dispersed.
13. Alternate adding the milk and powdered sugar into the whipped butter and continue mixing until light and fluffy. Put frosting into the refrigerator to chill. Pipe or spoon the desired amount of frosting on each cupcake. This amount of frosting could also be used to frost a 2 layer standard cake.
14. Any extra frosting may be stored in the refrigerator for 3 to 5 days. Frosting may freeze for 3 to 6 months. May be flavored, colored and have toppings added as desired. May be easily doubled with no effect for storage or consumption.

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Taken from tastykitchen.com/recipes/desserts/banana-pudding-cupcakes-with-vanilla-buttercream-frosting/ (may not work)