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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
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    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 each: 294 calories, 12g fat (4g saturated fat), 33mg cholesterol, 179mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • rloreth
    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......

  • cruisingail
    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

  • beajbutterfly
    Sep 1, 2013

    Wow this Recipe is AWESOME !!!

  • Terri_Bakes
    Mar 16, 2013

    Yummo! A sure hit with everyone!

  • maryev1
    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.

  • meggs99
    Jul 4, 2012

    These cupcakes are tasty. They are more of a muffin texture and next time I might try a creamier filling less like icing.

  • cjpoole1
    Jul 3, 2012

    These cupcakes are easy to make. They are delicious. I will be making these alot.

  • SheilahK
    Jul 3, 2012

    I made this recipe for a friend who loves bananas. It was a huge success with him and others. Easy to make. Good cold, better room temperature.

  • JJmom2
    Jul 2, 2012

    The cake was very moist, the only thing I would change is the filling, it is a bit too sweet for my taste. I'm thinking maybe a pudding or whipped cream filling.

  • mangolover
    Jul 2, 2012

    It was the cream filling that really made these so good. I could have eaten it with a spoon, straight from the bowl!