INGREDIENTS of Banana Cupcakes with Vanilla Pastry Cream

For the Banana Cupcakes:
2¾ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
1¾ cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1½ cups mashed very ripe bananas (about 4 bananas)
½ cup buttermilk

For the Vanilla Pastry Cream:
3 cups half-and-half
6 large egg yolks
½ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract