banana cream filled cupcakes
(1 rating)
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!
(1 rating)
yield
14 -18
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For banana cream filled cupcakes
-
3/4 cvegetable shortening
-
1 1/2 csugar
-
2eggs
-
1/4 cmilk
-
1 cmashed bananas
-
1/4 tspsalt
-
2 call purpose flour
-
1 tspbaking soda
-
1 tspvanilla extract
-
1/2 cchopped nuts (optional)
- FILLING
-
1/2 csmart balance 50/50 butter blend
-
1 cmarshmallow fluff
-
3/4 cpowdered sugar
How To Make banana cream filled cupcakes
-
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.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT