Banana Cream Cupcakes Recipe
These Banana Cream Cupcakes are moist banana cupcakes that are made with ripe bananas and filled with a banana cream cheese frosting. What a delicious treat! These cupcakes are perfect for anyone who loves banana cake. These perfectly portioned banana cupcakes are going to become a family favorite.
Servings: 24 cupcakes
Calories: 226kcal
Ingredients
Ingredients for Cupcake Base:
- 4 large eggs separated
- 1/2 Cup butter
- 1 teaspoon vanilla extract or ½ t. vanilla and ½ t. banana extract
- 1-1/2 Cups Banana mashed, very ripe bananas
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- ¾ Cup sugar
- 1-1/2 Cup flour all-purpose or cake flour works equally well
Icing and Filling Ingredients:
- 8 ounce cream cheese room temperature
- 4 ounce butter room temperature
- 1 teaspoon banana extract can substitute vanilla extract if desired
- 4 Cup powdered sugar
Instructions
- Preheat oven to 350 degrees
- Line 24 count cupcake pan with paper liners
- Cream butter with electric mixer on medium speed until fluffy
- Add egg yolks, one at a time, mixing after each addition
- Add bananas and extract/extracts and mix well
- Whip egg whites until stiff peaks form.
- Fold ½ of whipped egg whites into wet mixture.
- Combine dry ingredients in a separate bowl.
- Add dry ingredients to wet ingredients and mix until blended.
- Add remaining ½ whipped egg whites and fold in.
- Bake on center rack of oven for approximately 12 minutes or until a toothpick inserted in center comes out clean (or at least mostly clean)
- Remove from oven to a wire rack and cool completely.
Instructions for Icing:
- Beat cream cheese until light and fluffy
- Beat in butter and extract
- Add powdered sugar, a small amount at a time, continuing to mix until thoroughly combined
- Remove core from center of each cupcake, using an apple corer or small spoon, going about 2/3 of the way to the bottom of the cupcakes.
- Spoon or pipe icing into the hole in center of each cupcake
- Spread icing on tops of each cupcake or pipe on. I used a Wilton #1M. #2A works well also.
- Leftover cupcakes should be stored in refrigerator.
Nutrition
Calories: 226kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 125mg | Potassium: 73mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 405IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 0.3mg