Banana Embrace Cupcakes with Whipped Vanilla Crown

For the Cupcakes:

• 1 stick of butter, melted and given time to cool, like the setting sun
• 1 teaspoon of vanilla extract, the essence of comfort
• ½ teaspoon of kosher salt, a whisper from the sea
• 2 eggs, the twin pillars of structure
• ½ cup of granulated sugar, sweet as a tender touch
• ½ cup of brown sugar, rich with molasses notes
• 1 ½ cups of bananas, mashed into creamy oblivion
• ⅓ cup of Greek yogurt, tangy and thick
• 1 teaspoon of cinnamon, a dash of autumn warmth
• ½ cup of buttermilk, the old-time secret to tenderness
• 2 cups of flour, sifted like snowflakes
• 1 teaspoon of baking soda, the lift behind the rise

For the Banana Pudding Center:

• 1 ripe banana, mashed into a sweet paste
• 50 grams of vanilla pudding mix, the quick path to custard
• 1 cup of milk, the silk that binds

For the Stabilized Whipped Cream Frosting:

• 2 cups of cold heavy cream, ready to become clouds
• ⅓ cup of powdered sugar, a gentle sweetener
• 2 teaspoons of vanilla extract, a double act of flavor
• 2 tablespoons of vanilla instant pudding, the magic stabilizer

Creating the Cupcake Sensation:

1. Preheat your oven to 350°F (180°C), line a cupcake pan with the paper caress of liners.
2. In a large bowl, whisk together the cooled butter, eggs, vanilla, sugars, buttermilk, salt, bananas, cinnamon, and Greek yogurt until they’re as one.
3. Fold in the flour and baking soda, mixing until just united, being wary of overmixing to keep the cupcakes tender.
4. With an ice cream scoop, portion the batter into the cupcake liners, and bake until they pass the toothpick test.
5. Cool the cupcakes on a wire rack, giving them space and time to rest.

Filling with Joy:

1. For the pudding, combine the pudding mix, mashed banana, and milk, stirring until it’s thickened into a sweet embrace.
2. Carve a small well in each cupcake, a cozy nest for the filling, and fill them with the banana pudding mixture.

Crowning with Whipped Cream:

1. Whip the heavy cream, pudding mix, vanilla, and powdered sugar together until stiff peaks form, a whipped cream fit for royalty.
2. Adorn each cupcake with a piped swirl of this whipped vanilla crown.

Baker’s Notes:

• Room-temperature ingredients are the best friends of a smooth batter.
• Stir the flour with a spoon before measuring to avoid a heavy cupcake.
• A moment of patience ensures the cupcakes are cool enough to be frosted without a meltdown.
• Always check your leaveners to ensure they’re ready to breathe life into your bake.

Serve these banana pudding cupcakes with pride, each a perfect blend of moist banana cake, creamy center, and light-as-air whipped topping, a confection that’s sure to charm your taste buds. Enjoy the baking and the delightful indulgence that follows!