BANANA CREAM CUPCAKES
Submitted by Chris Connor on Mar 23, 2020
These Banana Cream Cupcakes are moist banana cupcakes that are made with ripe bananas and filled with a banana cream cheese frosting. 24 cupcakes
INGREDIENTS FOR CUPCAKE BASE:
4 large eggs separated
1 stick 1/2 c. butter
1 t. vanilla extract or ½ t. vanilla and ½ t. banana extract
1-1/2 c. mashed very ripe bananas (brown spots welcome)
1/2 t. baking soda
2 t. baking powder
¾ c. sugar
1-1/2 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
1 Preheat oven to 350 degrees
2 Line 24 count cupcake pan with paper liners
3 Cream butter with electric mixer on medium speed until fluffy
4 Add egg yolks, one at a time, mixing after each addition
5 Add bananas and extract/extracts and mix well
6 Whip egg whites until stiff peaks form.
7 Fold ½ of whipped egg whites into wet mixture.
8 Combine dry ingredients in a separate bowl.
9 Add dry ingredients to wet ingredients and mix until blended.
10 Add remaining ½ whipped egg whites and fold in.
11 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)
12 Remove from oven to a wire rack and cool completely.
INSTRUCTIONS FOR ICING:
1 Beat cream cheese until light and fluffy
2 Beat in butter and extract
3 Add powdered sugar, a small amount at a time, continuing to mix until thoroughly combined
4 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.
5 Spoon or pipe icing into the hole in center of each cupcake
6 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.