Friday, April 21, 2017

Marshmallow-Filled Banana Cupcakes


A brand new cupcake recipe for me - and definitely, a keeper! These marshmallow-filled cupcakes are so very delicious! 

I saved this recipe from a Taste of Home magazine awhile ago, and it was time to try it out earlier this spring. These cupcakes almost melt in your mouth; these are one of my favorite recipes for cupcakes, for sure. The marshmallow-creme filling is such a sweet surprise when you take a bite.





The recipe itself was quite easy. A little extra work to cut out the circle to fill, but it turned out much easier than I anticipated. That filling ... oh, so good!

Click on the "Source: tasteofhome.com" link (below) to print the recipe.

Marshmallow-Filled Banana Cupcakes


Source: tasteofhome.com
Course: Desserts
Prep Time: 40 min
Cook Time: 20 min
Total Time: 1 hr
Yield: 18 servings
Serves:
Ingredients
  • 34 cup shortening
  • 1-12 cups sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 14 cup buttermilk
  • FILLING:
  • 1 cup butter softened
  • 2 cups marshmallow creme
  • 1-12 cups confectioners' sugar
  • Additional confectioners' sugar
Directions
  1. Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.
  2. 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.
  3. 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.
  4. 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 additional confectioners' sugar. Yield: 1-1/2 dozen.
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I had a little helper with me when I made these cupcakes ... a sweet little granddaughter. She loves to help in the kitchen! Such fun to make these cupcakes with Eva! And then, to share them together, and also to send some home with her for her parents and brother. 



3 comments:

  1. Looks like a winner, Cherry. I'm copying the recipe.

    ReplyDelete
    Replies
    1. Hope you enjoy it, Janis! And thanks for visiting here ...

      Delete
  2. Going to try these, Cherry! They look delicious.

    ReplyDelete