Banana Cream Cupcakes Recipe
User Reviews
5
Banana Cream Cupcakes Recipe
Description
The Banana Cream Cupcakes Recipe starts with a base batter featuring mashed ripe bananas, butter, and separated eggs to achieve a light texture. Whipped egg whites folded into the batter add airiness, while baking soda and powder provide leavening. Baked at 350 degrees for about 12 minutes, the cupcakes come out tender and moist.
The cream cheese and butter frosting blends with banana extract to complement the cupcakes' flavor, while a core removed from each cupcake allows for a creamy filling that adds a pleasant surprise in the center. The combination of banana in the cupcake and the flavored frosting creates a cohesive flavor experience.
These cupcakes are ideal for gatherings and can be baked in a 24-count muffin pan. The slight tang of cream cheese in the frosting balances the sweetness of bananas and sugar. The texture is soft yet structured, holding up well for filling and frosting.
Ingredients
Ingredients for Cupcake Base:
- 4 egg separated, large
- 1/2 Cup butter
- 1 teaspoon vanilla extract or ½ tsp vanilla and ½ tsp 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 Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 125mg | 5% |
| Potassium | 73mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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