banana cream filled cupcakes
This is where my over-ripe bananas go to retire. These cupcakes are so moist, and the filling tastes just like a rich cream cheese frosting. I find myself licking the beaters every time...you will too!
prep time
20 Min
cook time
25 Min
method
Bake
yield
14-18 serving(s)
Ingredients
- 3/4 cup vegetable shortening
- 1 1/2 cups sugar
- 2 - eggs
- 1/4 cup milk
- 1 cup mashed bananas
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
- FILLING
- 1/2 cup smart balance 50/50 butter blend
- 1 cup marshmallow fluff
- 3/4 cup powdered sugar
How To Make banana cream filled cupcakes
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Step 1Cream shortening, sugar and eggs together. Add milk and mashed bananas followed by the dry ingredients, vanilla and nuts. Pour into paper lined cupcake pan, filling 3/4 full. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.
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Step 2Combine filling ingredients and mix until smooth. With a paring knife, cut a small cone from the center of each cooled cupcake. Spoon a teaspoon of filling into hole and replace cone. Sprinkle finished cupcakes with powdered sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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