Taste of Home
Marshmallow-Filled Banana Cupcakes
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
YIELD: 1-1/2 dozen.
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
Ingredients
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3/4 cup shortening
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1-1/2 cups sugar
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2 large eggs, room temperature
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1 cup mashed ripe bananas (about 2 medium)
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup buttermilk
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FILLING:
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1 cup butter, softened
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2 cups marshmallow creme
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1-1/2 cups confectioners' sugar
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Additional confectioners' sugar
Directions
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1.
Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.
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2.
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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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.
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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.
Nutrition Facts
1 cupcake: 373 calories, 19g fat (9g saturated fat), 50mg cholesterol, 195mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 2g protein.
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