Cream-Filled Banana Cupcakes

Cream-Filled Banana Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup shortening

  • 1-⅓

    cups sugar

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • ¾

    teaspoon salt

  • ½

    teaspoon baking soda

  • ¼

    teaspoon baking powder

  • 1

    cup mashed ripe bananas

  • cup buttermilk

  • FILLING:

  • 3

    tablespoons all-purpose flour

  • ½

    cup milk

  • cup butter, softened

  • ¼

    cup shortening

  • 1

    teaspoon vanilla extract

  • 2

    cups confectioners' sugar

  • Additional confectioners' sugar, optional

Directions

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.


Nutrition

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