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Cream-Filled Banana Cupcakes Recipe

Cream-Filled Banana Cupcakes Recipe photo by Taste of Home

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The creamy filling is a surprise in these yummy banana cupcakes. A sprinkling of confectioners' sugar is all you need to top them off. —EdnaMae Stolze, Bethal Park, Pennsylvania

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Cream-Filled Banana Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 18 Servings

30 20 50

Ingredients

1/2 cup shortening
1-1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup mashed ripe bananas
1/3 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
1/2 cup milk
1/3 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional confectioners' sugar, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature.
In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar.
Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired. Yield: 1-1/2 dozen.

Originally published as Cream-Filled Banana Cupcakes in Taste of Home Recipe Card Collection Winter 2010 Winter 2010, p89

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cream-Filled Banana Cupcakes

Cream-Filled Banana Cupcakes

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Reviewed on Mar. 16, 2013 by Terri_Bakes

Yummo! A sure hit with everyone!

Reviewed on Aug. 07, 2012 by maryev1

These cupcakes were excellent! That first bite was like heaven. The cake was moist and the cream filling was perfect! Will definitely make for company.

Reviewed on Jul. 04, 2012 by meggs99

These cupcakes are tasty. They are more of a muffin texture and next time I might try a creamier filling less like icing.

Reviewed on Jul. 03, 2012 by cjpoole1

These cupcakes are easy to make. They are delicious. I will be making these alot.

Reviewed on Jul. 03, 2012 by SheilahK

I made this recipe for a friend who loves bananas. It was a huge success with him and others. Easy to make. Good cold, better room temperature.

Reviewed on Jul. 02, 2012 by JJmom2

The cake was very moist, the only thing I would change is the filling, it is a bit too sweet for my taste. I'm thinking maybe a pudding or whipped cream filling.

Reviewed on Jul. 02, 2012 by mangolover

It was the cream filling that really made these so good. I could have eaten it with a spoon, straight from the bowl!

Reviewed on Jun. 07, 2012 by FELOOR

it is easy, good looking and delicious

Reviewed on Jun. 05, 2012 by love2behome

The best cupcake I've ever had! One recipe was not enough, because they were gone in 5 minutes flat. Making the cream filling added extra minutes, but was so worth it for the extra flavor. Definitely a new family favorite!

Reviewed on Jun. 05, 2012 by nvlaurie54

The cupcakes are delicious. I had trouble with the cream filling so we ate them without it. I will try again to make the filling but in the meantime we enjoyed the cupcakes just plain!

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