Marshmallow-Filled Banana Cupcakes

Name: Marshmallow-Filled Banana Cupcakes
Total time: 2400 s
Cuisine: American
Ingredients: 3/4 cup Shortening or butter; 1 1/2 cup Sugar; 2 Eggs; 1 cup Mashed ripe bananas; 1 tsp Vanilla extrat; 2 cup All-purpose flour; 1 tsp Baking soda; 1/4 tsp Salt; 1/4 cup Buttermilk; 1 cup Softened butter (filling); 2 cup Marshmallow creme (filling); 1 1/2 cup Confectioners sugar (filling)

burnsb86 @cook_3152546

Marshmallow-Filled Banana Cupcakes

burnsb86 @cook_3152546

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Ingredients

40 mins

3/4 cupShortening or butter
1 1/2 cupSugar
2Eggs
1 cupMashed ripe bananas
1 tspVanilla extrat
2 cupAll-purpose flour
1 tspBaking soda
1/4 tspSalt
1/4 cupButtermilk
1 cupSoftened butter (filling)
2 cupMarshmallow creme (filling)
1 1/2 cupConfectioners sugar (filling)

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Steps

40 mins

1

Preheat oven to 375?F. Line 18 muffin cups with paper or foil liners.
2

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
3

Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4

For filling, in a large bowl, beat butter, marshmallow creme and confectioners sugar until smooth. Using a sharp knife, cut a 1 inch circle by 1 inch deep, in top of each cupcake. Carefully remove cut portions and seta side. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with confectioners sugar.