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Cream-Filled Banana Cupcakes

 Cream-Filled Banana Cupcakes
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
18 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 1/2 cup shortening
  • 1-1/3 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/3 cup butter, softened
  • 1/4 cup shortening
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups confectioners' sugar
  • Additional confectioners' sugar, optional


  • 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

2 of 2

Cream-Filled Banana Cupcakes (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.