Preheat your oven to 350°F. Line a muffin tin with cupcake liners. Sift together the all-purpose flour, baking powder, and salt for a smooth batter.

In a mixing bowl, beat the softened unsalted butter until creamy and light. Gradually add sugar, mixing until fluffy. Add eggs one at a time, incorporating fully after each.

Alternately mix in the dry flour mixture and whole milk, starting and ending with the dry ingredients until well blended.

Fill the liners about ¾ full with batter and bake for 15-20 minutes until a toothpick comes out clean. Let cool for 10 minutes in the tin before transferring to a wire rack.

Once cool, use a cupcake corer to remove the center of each cupcake for the banana cream filling.

In a saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add milk, stirring constantly over medium heat until thickened. Mix in egg yolk, then add butter, vanilla, and banana. Cool before filling cupcakes.

Chill your mixing bowl and whisk, then beat together heavy cream, vanilla, powdered sugar, and powdered skimmed milk until stiff peaks form.

Fill each cupcake with banana cream and top generously with whipped cream. Optionally, sprinkle crushed vanilla wafer on top before serving.