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Marshmallow-Filled Banana Cupcakes

 Marshmallow-Filled Banana Cupcakes
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
18 ServingsPrep: 40 min. Bake: 20 min. + cooling


  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 2 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
  • 1 cup butter, softened
  • 2 cups marshmallow creme
  • 1-1/2 cups confectioners' sugar
  • Additional confectioners' sugar


  • 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.

2 of 2

Marshmallow-Filled Banana Cupcakes (continued)

Directions (continued)

  • 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 confectioners' sugar. Yield: 1-1/2
  • dozen.
Nutritional Facts: 1 cupcake equals 373 calories, 19 g fat (9 g saturated fat), 50 mg cholesterol, 195 mg sodium, 49 g carbohydrate, 1 g fiber, 2 g protein.