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Banana Cream Cupcakes with Cream Cheese filling and Icing
Calories
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.