Hello, I am Joana. Today, I’m gonna show you how to prepare marshmallow-filled banana cupcakes recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Marshmallow-Filled Banana Cupcakes Recipe
Marshmallow-Filled Banana Cupcakes is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Marshmallow-Filled Banana Cupcakes is something that I have loved my entire life. They are fine and they look wonderful.
To be with this particular recipe, we have to first prepare a few ingredients. You can cook marshmallow-filled banana cupcakes using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Marshmallow-Filled Banana Cupcakes:
- Get 3/4 cup Shortening or butter
- Get 1 1/2 cup Sugar
- Prepare 2 Eggs
- Prepare 1 cup Mashed ripe bananas
- Get 1 tsp Vanilla extrat
- Make ready 2 cup All-purpose flour
- Prepare 1 tsp Baking soda
- Prepare 1/4 tsp Salt
- Make ready 1/4 cup Buttermilk
- Make ready 1 cup Softened butter (filling)
- Make ready 2 cup Marshmallow creme (filling)
- Get 1 1/2 cup Confectioners sugar (filling)
Instructions to make Marshmallow-Filled Banana Cupcakes:
- Preheat oven to 375?F. Line 18 muffin cups with paper or foil liners.
- 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.
- 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.
- 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.
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