Cream Filled Banana Cupcakes

By Bujvary

Ingredients

• FILLING:
• 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
• 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

Details

Servings 18
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

•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. Yield: 1-1/2 dozen.