Marshmallow-Filled Banana Cupcakes

By melanieroe

TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 18 servings

Nutritional Facts
1 cupcake equals 373 calories, 19 g fat (9 g saturated fat), 50 mg cholesterol, 195 mg sodium, 49 g carbohydrate, 1 g fiber, 2 g protein.

Ingredients

• CUPCAKES:
• 3/4 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 cup mashed ripe bananas (about 2 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup buttermilk
• FILLING:
• 1 cup butter, softened
• 2 cups marshmallow creme
• 1-1/2 cups confectioners' sugar
• Additional confectioners' sugar

Details

Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.
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 bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with confectioners' sugar. Yield: 1-1/2 dozen.