Wednesday, February 21, 2024
HomeRECIPESBANANA CREAM CUPCAKES

BANANA CREAM CUPCAKES

These banana cream cupcakes are wet banana cupcakes made with ripe bananas and filled with a banana cheese cream glaze. What a delicious treat! These cupcakes are perfect for anyone who loves banana cream pie. These perfectly portioned banana cupcakes will become a family favorite.

INGREDIENTS

INGREDIENTS FOR THE BASE OF THE CUPCAKES:
4 large eggs separated
1 1/2 c. stick of butter
1 t. vanilla extract or ½ t. vanilla and ½ t. banana extract
1-1/2 c. of very ripe banana puree (brown spots are welcome)
1/2 t. of baking soda
2 t. of baking powder
¾ c. sugar
1-1/2 c. all-purpose flour or pastry flour works just as well

INGREDIENTS FOR ICING AND FILLING:
8 oz. cream cheese at room temperature
4 oz. of butter at room temperature
1 t. of the banana extract can replace vanilla extract if desired.
4 c. powdered sugar

INSTRUCTIONS

Preheat the oven to 350 degrees
The line of 24 paper-lined pastry beads
Buttercream with an electric mixer at medium speed until it is spongy.
Add the egg yolks, one by one, mixing after each addition.
Add the bananas and extracts and mix well.
Beat the egg whites until stiff peaks form.
Fold ½ of the beaten egg whites into the wet mixture.
Combine dry ingredients in a separate bowl.
Add dry ingredients to wet ingredients and mix until blended.
Add the remaining ½ of the beaten egg whites and fold them over.
Bake on the center oven rack for about 12 minutes or until a toothpick inserted in the center comes out clean (or at least mostly clean)
Take it from the oven to a wire rack and cool it completely.

INSTRUCTIONS FOR THE GLAZE:
Beat the cream cheese until light and fluffy
Beat in the butter and extract
Add the powdered sugar, a small amount at a time, continuing the mixture until well combined.
Remove the core from the center of each muffin, using an apple corer or small spoon, going 2/3 of the way to the bottom of the muffins.
Spoon or tube the icing into the hole in the center of each muffin
Spread ice on top of each cupcake or pipe. I used a Wilton #1M. The #2A works well, too.
Leftover cupcakes should be stored in the refrigerator.

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