Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a medium bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.

Beat the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.

Add the large eggs one at a time, mixing well after each addition. Stir in vanilla extract and mashed banana.

Gradually add the dry mixture to wet ingredients, alternating with buttermilk, mixing until just combined.

Spoon the batter into cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes.

In a medium saucepan, combine whole milk, mashed banana, sugar, cornstarch, and egg yolks. Whisk constantly over medium heat until thickened.

Remove from heat and stir in butter until melted. Allow to cool completely in the refrigerator.

Once cooled, core the center of each cupcake, creating a cavity for the filling.

Fill each cored cupcake with the chilled banana pastry cream.

In a mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and banana pudding mix.

Slowly pour in heavy whipping cream and whip until thick and pipeable.

Frost the cooled cupcakes and garnish with banana slices, crushed vanilla wafers, or a drizzle of caramel.