Indulge your sweet tooth with these delightful Banana Cream Cupcakes, featuring a luscious cream cheese filling that will leave you craving more! Perfectly fluffy and bursting with banana flavor, these cupcakes are not just a treat for your taste buds but also a feast for the eyes. Whether you're hosting a party or simply looking to satisfy your dessert cravings, these cupcakes are sure to impress. With just 45 minutes of your time, you can create a batch of 12 irresistible cupcakes that will have everyone asking for seconds. Ready to elevate your baking game? Let’s dive into this scrumptious recipe!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 2 ripe bananas (mashed)
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz cream cheese (for filling)
- 1/4 cup powdered sugar (for filling)
- 1 cup whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer.
- Add mashed ripe bananas and eggs to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- For the cream cheese filling, beat cream cheese and powdered sugar in a medium bowl until smooth and creamy.
- Fill each cupcake liner about 2/3 full with the banana batter.
- Using a small spoon, create a small indent in the center of each cupcake and pipe or spoon the cream cheese filling into the indent.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the cupcake comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cupcake with a generous dollop of whipped cream.
- Optional: Garnish with a banana chip or a light dusting of cinnamon for extra flavor.
- Refrigerate any uneaten cupcakes and consume within 3-4 days for best taste and texture.
Tips
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be. Look for bananas with brown spots for the best results!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes, so be gentle!
- Cool Completely: Allow the cupcakes to cool completely before adding the whipped cream topping. This ensures that the cream doesn't melt and maintains its fluffy texture.
- Piping the Filling: For a neat presentation, use a piping bag to fill the center of the cupcakes with cream cheese filling. It’s easier and looks professional!
- Garnish for Flair: Elevate your cupcakes by garnishing with banana chips, a sprinkle of cinnamon, or even a drizzle of chocolate sauce for an extra touch of decadence.
- Storage Tips: Keep any leftover cupcakes in the refrigerator to maintain freshness, but be sure to enjoy them within 3-4 days for the best taste and texture!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
