Marshmallow-Filled Banana Cupcakes Recipe

5 12 12
Marshmallow-Filled Banana Cupcakes Recipe
Marshmallow-Filled Banana Cupcakes Recipe photo by Taste of Home
Publisher Photo

Marshmallow-Filled Banana Cupcakes Recipe

Read Reviews
5 12 12
Publisher Photo
A friend gave me this recipe when I first moved into my neighborhood 40 years ago. It might seem more time consuming than it is, but it's easy and the results are incredible. —Monique Caron, Buxton, Maine
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • FILLING:
  • 1 cup butter, softened
  • 2 cups marshmallow creme
  • 1-1/2 cups confectioners' sugar
  • Additional confectioners' sugar

Directions

Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.
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 bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar. Yield: 1-1/2 dozen.
Originally published as Marshmallow-Filled Banana Cupcakes in Taste of Home February/March 2014

Nutritional Facts

1 cupcake: 373 calories, 19g fat (9g saturated fat), 50mg cholesterol, 195mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 2g protein.

  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • FILLING:
  • 1 cup butter, softened
  • 2 cups marshmallow creme
  • 1-1/2 cups confectioners' sugar
  • Additional confectioners' sugar
  1. Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.
  2. 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 bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar. Yield: 1-1/2 dozen.
Originally published as Marshmallow-Filled Banana Cupcakes in Taste of Home February/March 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarshmallow-Filled Banana Cupcakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Pammys User ID: 3796182 261530
Reviewed Feb. 19, 2017

"If you like bananas, banana bread you will love this recipe. I made these awesome cupcakes for my grand children. They were a hit. easy to follow and fast to complete. If you do not have a cookie press (great idea) I used a 1 to 1.5 inch round cookie cutter to cut out middle. Using a knife to remove middle was easy. The middle stayed in tact and squeezing the cream into the middle of the cupcakes, using a pint baggie with the corner cut out, made stuffing go quick. Replacing the middle was easy. I then place a dob of cream filling on the top of cupcake to cover the cut in the top.

I will make these again!"

MY REVIEW
Cam625 User ID: 6739791 249914
Reviewed Jun. 29, 2016

"easy and delicious - a huge hit with adults and kids. Took these to work - devoured in a few short minutes. Very moist."

MY REVIEW
linda hanon User ID: 4035796 223288
Reviewed Mar. 22, 2015

"Wonderful cupcakes. Was a little hard to make due to being messy. But, now that I know how, the next ones will be a breeze and YES, I will make these often! Took some to work and everyone is begging for repeats!"

MY REVIEW
hchambers User ID: 7140928 220899
Reviewed Feb. 19, 2015

"These were really good. My kids love marshmallows so this was a huge hit. They are a bit on the sweet side so you could omit the filling to reduce the sweetness."

MY REVIEW
Cklee1403 User ID: 7760621 218384
Reviewed Jan. 20, 2015

"These were just a little too sweet with the filling and icing. If I make them again I will either fill them or ice them not both but the actual cupcake recipe was very good"

MY REVIEW
Magpetes User ID: 8076196 218217
Reviewed Jan. 18, 2015

"Excellent! I added coconut to the batter and they were delicious. My husband isn't a "cupcake" person and said that these were possibly the best cupcakes he has ever had."

MY REVIEW
countrymama1024 User ID: 8135471 218199
Reviewed Jan. 18, 2015

"What is marshmallow creme? Is it the same as marshmallow fluff? Im going to try it with marshmallow fluff"

MY REVIEW
Ceege User ID: 730520 217902
Reviewed Jan. 15, 2015

"These are lovely and kids (young and old) love them. Here is a tip to make filling the cupcakes much easier. Anytime I bake cupcakes that need filling, instead of cutting, filling with a spoon and replacing top, I simply fill my cookie press with the filling. Use the plain tip, insert into top of cupcake and just slowly squeeze until you see a "slight" bulge in the cupcake. It is a judgement thing, but you will get the hang of it in no time. Simple and easy."

MY REVIEW
spoiledbasher User ID: 3194367 140051
Reviewed Jun. 3, 2014

"These were really good. I have no intention of ever going through the process of filling them again. The marshmallow icing is fine on the outside!"

MY REVIEW
MurphyNJ User ID: 7103738 200356
Reviewed Feb. 4, 2014

"As soon as I got the Feb/Mar 2014 issue, I knew I wanted to try these. DELICIOUS! I can't wait until my grandchildren get a taste. As another reviewer mentioned, I only needed half the amount of filling. The cupcakes themselves were fantastic; filling topped them off nicely. I will definitely make these again."

Loading Image