Marshmallow-Filled Banana Cupcakes

Name: Marshmallow-Filled Banana Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 1 teaspoon baking soda; 237 milliliters mashed ripe bananas (about 2 medium); 237 milliliters butter, softened; 59 milliliters buttermilk; 18 servings Additional confectioners sugar; 237 milliliters confectioners sugar; 2 eggs; 473 milliliters all-purpose flour; 473 milliliters marshmallow creme; 0 teaspoons salt; 177 milliliters shortening; 237 milliliters sugar; 1 teaspoon vanilla extract

Marshmallow-Filled Banana Cupcakes

You can never have too many dessert recipes, so give Marshmallow-Filled Banana Cupcakes a try. This recipe makes 18 servings with 381 calories, 2g of protein, and 20g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. If you have sugar, flour, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.

Equipment you will use

Muffin Liners

Aluminum Foil

Oven

In a large bowl, cream shortening and sugar until light and fluffy.

Ingredients you will need

Shortening

Cream

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Baking Soda

Buttermilk

Banana

Vanilla

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Toothpicks

Oven

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 confectioners' sugar.

Ingredients you will need

Powdered Sugar