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Cream-Filled Banana Cupcakes Recipe
Cream-Filled Banana Cupcakes Recipe photo by Taste of Home

Cream-Filled Banana Cupcakes Recipe

Read Reviews (14)
4.62 14
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 1/2 cup shortening
  • 1-1/3 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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 King Arthur Unbleached 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

Nutritional Facts

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Nutritional Facts

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

Reviews for Cream-Filled Banana Cupcakes(14)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 14, 2013

This recipe is absolutely wonderful. I've made it twice now, and they disappear like no other cupcake I've ever made. Moist. Easy to make. I core mine and put the filling inside that little space and top with frosting made with butter and crisco combination. Absolutely delicious. Can't make this very often......

MY REVIEW
Reviewed Sep. 10, 2013

I would also like to add a cream cheese icing on top of the cream filling! Just feel cream cheese icing goes with banana cake! Gail Borczyk, Field Editor

MY REVIEW
Reviewed Sep. 1, 2013

Wow this Recipe is AWESOME !!!

MY REVIEW
Reviewed Mar. 16, 2013

Yummo! A sure hit with everyone!

MY REVIEW
Reviewed Aug. 7, 2012

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.

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