Banana Cream Cupcakes with Cream Cheese filling and Icing
Ingredients for Cupcake Base:
½ c. butter
vanilla extract or ½ t. vanilla and ½ t. banana extract
very ripe bananas (brown spots welcome)
all-purpose or cake flour works equally well
Icing and Filling Ingredients:
can substitute vanilla extract if desired
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.