This post may contain affiliate links. Please read our Disclosure Policy.
Make some delicious banana cream cupcakes filled with cream cheese icing! Your guests will love them.
Banana Cream Cupcakes with Cream Cheese filling and Icing
Ingredients
Ingredients for Cupcake Base:
- 4 large eggs separated
- 1 stick ½ c. butter
- 1 t. vanilla extract or ½ t. vanilla and ½ t. banana extract
- 1-½ c. mashed very ripe bananas (brown spots welcome)
- ½ t. baking soda
- 2 t. baking powder
- ¾ c. sugar
- 1-½ c. flour all-purpose or cake flour works equally well
Icing and Filling Ingredients:
- 8 oz. cream cheese room temperature
- 4 oz. butter room temperature
- 1 t. banana extract can substitute vanilla extract if desired
- 4 c. powdered sugar
Instructions
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.
- Fold ½ of whipped egg whites into wet mixture.
- Combine dry ingredients in a separate bowl.
- Add dry ingredients to wet ingredients and mix until blended.
- Add remaining ½ whipped egg whites and fold in.
- Bake on center rack of oven for approximately 12 minutes or until a toothpick inserted in center comes out clean (or at least mostly clean)
- Remove from oven to a wire rack and cool completely.
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 ⅔ of the way to the bottom of the cupcakes.
- Spoon or pipe icing into the hole in center of each cupcake
- Spread icing on tops of each cupcake or pipe on. I used a Wilton #1M. #2A works well also.
- Leftover cupcakes should be stored in refrigerator.
Leave a Reply