banana cream cupcakes

Name: Banana Cream Cupcakes
Cook time: 25 min
Yield: 18
Cuisine: American
Ingredients: 2 cup(s) white whole wheat flour; 3/4 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/2 dash(es) salt; 2 medium ripe bananas, mashed; 1/2 cup(s) unsweetened apple sauce; 1 1/3 cup(s) sugar; 2 - eggs; 1 1/2 teaspoon(s) vanilla extract; 1/2 cup(s) reduced fat buttermilk; - fleur de sel caramel for topping, optional; FOR THE FILLING; 8 ounce(s) reduced fat cream cheese, softened; 1 cup(s) powdered sugar; 1 teaspoon(s) vanilla extract

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://arismenu.com/banana-cream-cupcakes/

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yield 18 serving(s)

cook time 25 Min

method Bake

Ingredients For banana cream cupcakes

2 c

white whole wheat flour
3/4 tsp

baking soda
1/2 tsp

baking powder
1/2 dash

salt
2 md

ripe bananas, mashed
1/2 c

unsweetened apple sauce
1 1/3 c

sugar
2

eggs
1 1/2 tsp

vanilla extract
1/2 c

reduced fat buttermilk
fleur de sel caramel for topping, optional
FOR THE FILLING
8 oz

reduced fat cream cheese, softened
1 c

powdered sugar
1 tsp

vanilla extract

How To Make banana cream cupcakes

1
To make the cupcakes, preheat the oven to 375. Line 2 muffin tins with 18 paper liners. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, beat together apples, apple sauce and sugar. Slowly, beat in eggs one at a time, followed by vanilla. Slowly beat in half the dry ingredients, then buttermilk, followed by the last of the dry ingredients.

2
Evenly divide batter between 18 muffin tins. Bake until golden and a toothpick inserted in the center comes out clean with just a few crumbs, about 20-25 minutes. Cool completely.
3
To make the filling, beat cream cheese, powdered sugar and vanilla together until well combined. Transfer to a pastry bag fitted with a large tip. Insert tip into the center of cooled cupcakes and gently squeeze out 1-2 tbsp of filling. Drizzle with caramel if desired immediately before serving. Cupcakes are best the same day, but can be stored refrigerated in an airtight container for up to 5 days.
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