The Delightful World of Banana Cream Pie Cupcakes

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
3. Line a muffin tin with cupcake liners and press about a tablespoon of the crumb mixture into each liner.
4. Bake for 5-7 minutes, then let cool completely.

Make the Filling:

1. In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
2. Remove from heat and stir in butter and vanilla extract.
3. Let the custard cool, then fold in sliced bananas.

Assemble the Cupcakes:

1. Spoon the banana custard into the prepared crusts, filling each to the top.
2. Chill the filled cupcakes in the refrigerator for at least 2 hours to set.

Prepare the Topping:

1. In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Pipe or spoon the whipped cream over the chilled custard filling.

Garnish and Serve:

1. Decorate with banana slices and a drizzle of caramel sauce.
2. Serve immediately or store in the refrigerator until ready to serve.

Tips for Success:

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