Banana Cupcake Filling Recipes

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MARSHMALLOW-FILLED BANANA CUPCAKES



Marshmallow-Filled Banana Cupcakes image

A friend gave me this recipe when I first moved into my neighborhood 40 years ago. It might seem more time consuming than it is, but it's easy and the results are incredible. -Monique Caron, Buxton, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 14

3/4 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
FILLING:
1 cup butter, softened
2 cups marshmallow creme
1-1/2 cups confectioners' sugar
Additional confectioners' sugar

Steps:

  • Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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., 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., 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.

Nutrition Facts : Calories 373 calories, Fat 19g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 195mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.

BANANA CUPCAKES



Banana Cupcakes image

Soft and tender Banana Cupcakes topped with cream cheese frosting.

Provided by Jessica Holmes

Categories     Cupcakes

Time 1h5m

Number Of Ingredients 16

115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
180 grams (3/4 cup) mashed banana, (2-3 overripe bananas)
210 grams (1 and 1/2 cups) plain flour or all purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
120 ml (1/2 cup) buttermilk
115 grams (1/2 cup or 1 stick) butter, room temperature
250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
1 teaspoon vanilla extract
375 grams (3 cups) icing sugar or powdered sugar, sifted
Walnuts, crushed, for decorating

Steps:

  • Line a 12-hole muffin tray with cupcake liners. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  • In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly just until combined.
  • In a separate bowl, add flour, baking powder, cinnamon and salt and whisk briefly.
  • Add flour mixture to the butter mixture, along with buttermilk and the mashed banana. Gently mix until just combined. The batter will be thick and creamy.
  • Spoon batter into prepared cupcake liners and bake for approximately 18-20 minutes or until the cakes spring back lightly to the touch. Remove cupcake from muffin tray and place on a wire rack to cool completely.
  • To make the cream cheese frosting, add butter and cream cheese (ensuring both are at room temperature) to a large mixing bowl. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Add vanilla.
  • Add sugar, 1 cup at a time, and continue to beat on a medium speed until smooth. Transfer frosting to a large piping bag fitted with a large round tip. Pipe frosting onto each cupcake. Scatter over crushed walnuts.

Nutrition Facts : ServingSize 1 cupcake, Calories 486 calories, Sugar 45.4 g, Sodium 137.3 mg, Fat 25.3 g, SaturatedFat 14.4 g, TransFat 0 g, Carbohydrate 62.4 g, Fiber 1.2 g, Protein 4.7 g, Cholesterol 78.9 mg

CREAM-FILLED BANANA CUPCAKES



Cream-Filled Banana Cupcakes image

The creamy filling is a surprise in these yummy banana cupcakes. A sprinkling of confectioners' sugar is all you need to top them off. -EdnaMae Stolze, Bethal Park, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 18

1/2 cup shortening
1-1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup mashed ripe bananas
1/3 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
1/2 cup milk
1/3 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional confectioners' sugar, optional

Steps:

  • 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 vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 294 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 179mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

GINA'S BANANA CUPCAKES



Gina's Banana Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 16

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled, and mashed
3/4 cup chopped walnuts
4 ounce cream cheese, softened
2 tablespoons butter, softened
2 tablespoons molasses
2 cups confectioners' sugar
2 tablespoons whole milk

Steps:

  • Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
  • Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
  • In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
  • Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

BANANA PUDDING CUPCAKES



Banana Pudding Cupcakes image

Enjoy your dessert with this banana pudding cupcake that's made with Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 box (4-serving size) banana cream instant pudding and pie filling mix
1 cup milk
1/2 cup vegetable oil
3 eggs
1 cup mashed ripe bananas (2 medium)
45 vanilla wafer cookies, crushed (2 cups)
6 cups Cool Whip frozen whipped topping, thawed
15 vanilla wafer cookies, coarsely crushed (2/3 cup)
24 dried banana chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving

BANANA-CREAM-PIE CUPCAKES



Banana-Cream-Pie Cupcakes image

Betty Crocker's Fun da-Middles Yellow cupcake mix is the fundamental ingredient in these moist cupcakes with a cookie surprise!

Provided by Arlene Cummings

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 14

Betty Crocker™ FUN da-Middles™ yellow cupcake mix with creamy vanilla filling
3/4 cup water
1/3 cup vegetable oil
2 eggs
1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
12 vanilla wafer cookies
1 cup butter, softened
4 cups powdered sugar
1/2 box (3.4-oz size) banana cream instant pudding and pie filling mix
3 tablespoons whipping cream
1 tablespoon vanilla
2 teaspoons banana extract
1/4 cup graham cracker crumbs
12 vanilla wafer cookies

Steps:

  • Make cupcake batter as directed on cupcake mix box, using water, oil, eggs and adding 1/2 box of pudding mix. (Other half of box will be used in frosting.)
  • Before filling paper baking cups as directed on box, place 1 vanilla wafer cookie in bottom of each paper cup. Fill cups as directed on box. Bake and cool cupcakes.
  • Meanwhile, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Refrigerate until ready to use.
  • Frost cooled cupcakes. Sprinkle tops with graham cracker crumbs; top each with 1 cookie.

Nutrition Facts : ServingSize 1 Serving

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING



Banana Cupcakes with Honey-Cinnamon Frosting image

For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 12

Number Of Ingredients 10

1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
Honey-Cinnamon Frosting

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  • Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Nutrition Facts : Calories 341 g, Fat 16 g, Fiber 1 g, Protein 3 g

MARI'S BANANA CUPCAKES



Mari's Banana Cupcakes image

These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!

Provided by Mari

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 35m

Yield 14

Number Of Ingredients 9

3 bananas, mashed
1 cup white sugar
2 eggs, lightly beaten
¾ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons buttermilk
1 cup chopped pecans
1 cup confectioners' sugar, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
  • Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g

BANANA CUPCAKE FILLING



Banana Cupcake Filling image

I started out with a basic filling recipe calling for cream cheese, cinnamon, and powdered sugar, but it was not really what I was looking for. Got a little creative with what I had on hand. Did not really turn out like a filling...rather everything kind of mixed throughout the cupcake. Made a wonderful flavor though and kept the cupcakes REALLY moist.

Provided by lynnep

Categories     Dessert

Time 5m

Yield 24 cupcakes

Number Of Ingredients 5

1 ripe banana
1/2 cup confectioners' sugar
1/2 teaspoon cinnamon
1/4-1/2 cup butterscotch chips
milk

Steps:

  • Mash banana.
  • Combine with sugar, cinnamon, and chips.
  • Add in just a small splash of milk to thin.
  • Pour most of your cupcake batter recipe into bake pan. Add about a spoonful of filling, then top with another small spoonful of cupcake batter.
  • Cook according to cupcake batter recipe.

Nutrition Facts : Calories 23.8, Fat 0.5, SaturatedFat 0.4, Sodium 1.7, Carbohydrate 4.8, Fiber 0.2, Sugar 4.2, Protein 0.1

BANANA PUDDING CUPCAKES



Banana Pudding Cupcakes image

This dessert has all the flavors of banana pudding in a handheld treat. The cake is infused with vanilla cookie crumbs and studded with bits of banana, while a silky soft mixture of white chocolate and cream create a filling that tastes just like vanilla pudding. A swoop of frosting finishes off the dessert: perfect for when a craving for banana pudding strikes.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 18

1 cup all-purpose flour
2/3 cup finely ground vanilla wafer cookies (from about 3/4 cup whole cookies)
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 large banana, peeled and finely chopped
1/2 cup white chocolate chips
1/4 cup heavy cream
2 sticks unsalted butter, at room temperature
Pinch of salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk
Vanilla wafer cookies and banana slices, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
  • Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
  • Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
  • Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.

BANANA CREAM PIE CUPCAKES



Banana Cream Pie Cupcakes image

If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. They take a little extra effort, but the end results are well worth it. Garnish with crushed graham crackers and bananas, if desired.

Provided by Sunflower

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

2 cups milk
1 (3.5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
1 cup milk
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
¼ cup confectioners' sugar
1 (8 ounce) container whipped topping
2 ½ cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon salt
1 cup white sugar
¾ cup light brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
⅔ cup plain yogurt

Steps:

  • Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
  • Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
  • Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
  • Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.5 g, Cholesterol 28.5 mg, Fat 7.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 309.6 mg, Sugar 25 g

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From barleyandsage.com


BANANA CUPCAKES WITH BANANA FROSTING - THERESCIPES.INFO
Add mashed bananas, vanilla, and egg in a large bowl and whisk to combine. Add the dry ingredients into the wet and stir until just combined, with no dry patches. This is the most important step on how to make moist banana cupcakes. Divide batter among 12 cupcake liners, bake at 350-degrees for 17-19 minutes, until a toothpick inserted into the ...
From therecipes.info


BANANA CREAM CUPCAKES WITH CREAM CHEESE FILLING - MY HEAVENLY …
2020-03-14 Cupcake 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.
From myheavenlyrecipes.com


25 FILLED CUPCAKES YOU’LL FLIP FOR - INSANELY GOOD RECIPES
2022-06-05 23. Vanilla, Elderflower, and Gooseberry Jam Cupcakes. These delicate, sophisticated cupcakes would fit right in at a traditional English garden party (but they’re ideal for less formal occasions, as well). They’re sweet, aromatic, floral, and fruity, and you’ll love them down to the last bite. 24.
From insanelygoodrecipes.com


BANANA CUPCAKES - SUGAR SPUN RUN
2021-03-29 Preheat your oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside. Make sure bananas are very well mashed (I often start with a fork or potato masher and then switch over to my mixer) then add melted butter, oil, and sugars and stir very well to …
From sugarspunrun.com


BANANA CUPCAKES WITH CREAM CHEESE FROSTING - MY BAKING ADDICTION
2022-03-30 Instructions. In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth.
From mybakingaddiction.com


BANANA PUDDING CUPCAKES - THE BAKER CHICK
Preheat oven to 350F. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla. Add flour mixture and buttermilk alternately, beginning and ending ...
From thebakerchick.com


BANANA CUPCAKES RECIPE - TWO PEAS & THEIR POD
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula and continue to beat, adding one egg at a time until thoroughly combined.
From twopeasandtheirpod.com


BANANA CREAM CUPCAKES - KITCHEN FUN WITH MY 3 SONS
2020-03-12 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.
From kitchenfunwithmy3sons.com


CHOCOLATE BANANA CUPCAKES - PASS THE BUTTER
2022-04-07 To Make The Cupcakes. Whisk together flour, baking powder, baking soda and salt. Set aside. In a stand mixer with the paddle attachment, mix together the butter and sugar on high speed until pale in color (about 2-3 mins). Add the eggs, one at …
From passthebutter.com


PEANUT BUTTER BANANA CUPCAKES | THE BEST CUPCAKE RECIPE
2016-11-01 Beat butter and sugar until light in color and fluffy, about 2-3 minutes. 3. Add vanilla extract and mix until combined. 4. Add egg white and egg in two batches, mixing until combined after each. 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl. 6.
From lifeloveandsugar.com


BANANA PUDDING CUPCAKES - THE COUNTRY COOK
2021-05-23 Preheat the oven to 350F degrees. Line a 12 count muffin tin with paper liners, set aside. In a bowl, add the flour, sugar, baking powder, baking soda and salt. Whisk together until combined then add to the bowl of stand mixer. Add in the …
From thecountrycook.net


BANANA CREAM PIE CUPCAKES (2 INGREDIENT FROSTING) - YOUR CUP OF …
2018-04-17 1. Preheat oven to 350 degrees and line pans with cupcake liners. 2. In a large bowl, use a fork to finely mash bananas. Add yellow cake mix, eggs, oil, buttermilk and vanilla extract. Stir until smooth. 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife comes out clean. 4.
From yourcupofcake.com


CHOCOLATE BANANA CUPCAKES - THE ITSY-BITSY KITCHEN
2019-09-04 Cupcakes. Preheat the oven to 350 degrees. Line 20 to 22 muffin cups with paper liners and set aside. Whisk the coffee (or wateand cocoa powder in a small mixing bowl. Cool to room temperature. Sift the flour, baking soda, baking powder, and salt together into a second mixing bowl and set aside.
From itsybitsykitchen.com


BANANA CUPCAKES (THE BEST!) - LIVE WELL BAKE OFTEN
2021-07-28 To make the banana cupcakes: Preheat the oven to 350°F (180°C). Line two 12-count muffin pans with 15 cupcake liners and set aside. In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, ground cinnamon, ground …
From livewellbakeoften.com


BANANA CREAM PIE CUPCAKES - LIFE LOVE AND SUGAR
2016-04-11 Add half of the dry ingredients to the batter and mix until well combined. 7. Add the milk and banana mixture and mix until well combined. 8. Add remaining dry ingredients and mix until well combined. 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
From lifeloveandsugar.com


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