PgrancerThe family recipe box

Desserts

Marshmallow-Filled Banana Cupcakes

Source
Magazine clipping
Serves
18
Prep
40 min
Cook
20 min

Ingredients

  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup buttermilk

Filling:

  • 1 cup butter, softened
  • 2 cups marshmallow creme
  • 1 1/2 cups confectioners’ sugar, plus more for dusting

Steps

  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 tsp. filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with confectioners’ sugar.

Notes

PER SERVING 373 cal., 19 g fat (9 g sat. fat), 50 mg chol., 195 mg sodium, 49 g carb., 1 g fiber, 2 g pro.

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