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

Cream-Filled Banana Cupcakes

Cream-Filled Banana Cupcakes
Prep Time
30 min
Cook Time
20 min
Yield
1-1/2 dozen
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.
Nutrition Facts
1 cupcake: 294 calories, 12g fat (4g saturated fat), 33mg cholesterol, 179mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 3g protein.
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