Banana Cream Pie Cupcakes

INGREDIENTS

For the pastry cream:

2 cups

half-and-half

1/2 cup

sugar, divided

salt

large egg yolks

3 tbsp

cornstarch

4 tbsp

cold unsalted butter, cut into 4 pieces

1 1/2 tsp

vanilla extract

For the cupcakes:

3 cups

cake flour

1 tbsp

baking powder

1/2 tsp

salt

vanilla bean, split lengthwise

16 tbsp

unsalted butter, at room temperature

2 cups

sugar

large eggs, at room temperature

1 1/4 cups

buttermilk, at room temperature

1 tbsp

vanilla extract

For the whipped cream:

1 3/4 cups

heavy cream

6 tbsp

confectioners’ sugar

2 tsp

vanilla extract

To assemble:

banana slices (about 3 bananas), plus more for topping if desired

batch pie dough

large egg beaten with 1 tbsp. water