Best 4 Cream Filled Banana Cupcakes Recipes

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Treat yourself to a delightful culinary journey with our delectable Cream-Filled Banana Cupcakes, a harmonious blend of classic flavors that will tantalize your taste buds. These cupcakes are not just ordinary; they're elevated with a luscious cream filling and a moist, fluffy banana cake batter. Our curated collection of recipes includes variations that cater to different dietary preferences, ensuring everyone can indulge in this delightful treat.

For those who love the timeless combination of chocolate and banana, our Chocolate Cream-Filled Banana Cupcakes are a match made in dessert heaven. With a rich chocolate cake batter and a creamy chocolate filling, these cupcakes are a chocolate lover's dream. On the other hand, if you prefer a zesty twist, our Lemon Cream-Filled Banana Cupcakes offer a burst of citrusy freshness. The tangy lemon filling perfectly complements the sweet banana cake, creating a delightful balance of flavors.

For those with a sweet tooth and a gluten-free lifestyle, our Gluten-Free Cream-Filled Banana Cupcakes provide an equally delectable option. These cupcakes feature a soft and fluffy gluten-free cake batter, paired with a creamy filling that's just as satisfying as the traditional version. And for those who love a classic, our Vanilla Cream-Filled Banana Cupcakes offer a timeless flavor combination that never disappoints. The delicate vanilla filling blends seamlessly with the moist banana cake, creating a harmonious bite that's sure to please everyone.

No matter your dietary preferences, our collection of Cream-Filled Banana Cupcake recipes has something for everyone. Indulge in the rich chocolatey goodness, embrace the zesty lemon burst, enjoy the gluten-free delight, or savor the timeless vanilla classic. Whichever recipe you choose, these cupcakes are sure to leave you craving more.

Let's cook with our recipes!

BANANA CREAM PIE CUPCAKES



Banana Cream Pie Cupcakes image

These Banana Cream Pie Cupcakes are to die for! It's a banana cupcake with a cream pie filling that's topped with a delicious banana frosting.

Provided by Lindsay

Categories     Dessert

Time 47m

Number Of Ingredients 25

10 tbsp (140g) unsalted butter, room temperature
1 cup sugar (207g)
1 tsp vanilla extract
1 large egg white
1 large egg
1 2/3 cups (217g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120ml) mashed bananas (the riper, the better)
1/2 cup (120ml) milk
2 tbsp (30ml) water
1/4 cup (52g) sugar
1 tbsp cornstarch
3/4 cup (180ml) milk
1 egg yolk, lightly beaten
1 tbsp (14g) salted butter
1/2 tsp vanilla extract
1/4 cup (60ml) heavy whipping cream
2 tbsp powdered sugar
1/2 cup (112g) salted butter
1/2 cup (95g) shortening
4 1/2 cups (518g) powdered sugar
1 tsp vanilla extract
3/4 cup banana chip crumbs
5-6 tbsp (75-90ml) heavy whipping cream or milk

Steps:

  • TO MAKE THE CUPCAKES:
  • Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
  • 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  • 3. Add vanilla extract and mix until combined.
  • 4. Add egg white and egg in two batches, mixing until combined after each.
  • 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
  • 6. Add half of the dry ingredients to the batter and mix until well combined.
  • 7. Add the milk and banana mixture and mix until well combined.
  • 8. Add remaining dry ingredients and mix until well combined.
  • 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • 4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
  • 5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • 6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
  • 7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
  • Beat butter and shortening together until smooth.
  • 2. Add half of the powdered sugar and mix until smooth.
  • 3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
  • 4. Add remaining powdered sugar and mix until smooth.
  • Cut the core out of the cupcakes. I like to use a cupcake corer.
  • 2. Fill the holes with about 1 tablespoon of cream filling.
  • 3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
  • 4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

Nutrition Facts : ServingSize 1 Cupcake, Calories 559 calories, Sugar 55.4 g, Sodium 125.5 mg, Fat 30 g, SaturatedFat 16.4 g, TransFat 1.4 g, Carbohydrate 71.1 g, Fiber 1.2 g, Protein 4 g, Cholesterol 80.4 mg

MARSHMALLOW-FILLED BANANA CUPCAKES



Marshmallow-Filled Banana Cupcakes image

A friend gave me this recipe when I first moved into my neighborhood 40 years ago. It might seem more time consuming than it is, but it's easy and the results are incredible. -Monique Caron, Buxton, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 14

3/4 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
FILLING:
1 cup butter, softened
2 cups marshmallow creme
1-1/2 cups confectioners' sugar
Additional confectioners' sugar

Steps:

  • Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 373 calories, Fat 19g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 195mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.

BANANA CREAM PIE CUPCAKES



Banana Cream Pie Cupcakes image

If you are looking for an extra-special treat, give these banana cream pie cupcakes a try. They take a little extra effort, but the end results are well worth it. Garnish with crushed graham crackers and bananas, if desired.

Provided by Sunflower

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

2 cups milk
1 (3.5 ounce) package instant banana pudding mix
1 teaspoon vanilla extract
1 cup milk
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
¼ cup confectioners' sugar
1 (8 ounce) container whipped topping
2 ½ cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon salt
1 cup white sugar
¾ cup light brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
⅔ cup plain yogurt

Steps:

  • Combine milk, banana pudding mix, and vanilla extract in a bowl and mix until smooth. Refrigerate banana filling at least 30 minutes before using.
  • Combine milk, vanilla pudding mix, and vanilla extract in a bowl. Whisk in confectioners' sugar. Fold in whipped topping until no streaks remain. Refrigerate frosting for at least 30 minutes before using.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • While filling and frosting are chilling, prepare the cupcake batter. Whisk flour, baking soda, cinnamon, and salt together in a bowl and set aside.
  • Cream white sugar, brown sugar, and butter together in the bowl of a stand mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract. Alternate adding flour mixture, mashed bananas, and yogurt. Mix on low speed until just moistened; batter may be lumpy, but do not overmix. Fill 24 muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Place on a rack to cool completely, at least 30 minutes.
  • Use a paring knife to cut a small circle out of the top of each cooled cupcake. Fill with banana filling. Top each cupcake with vanilla frosting.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 37.5 g, Cholesterol 28.5 mg, Fat 7.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 309.6 mg, Sugar 25 g

BANANA PUDDING CUPCAKES



Banana Pudding Cupcakes image

Moist vanilla cupcakes filled with banana pudding and topped with whipped cream. I use homemade pudding and whipped cream for this recipe but you can use store-bought instead if pressed for time.

Provided by Terese The Novelist

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h23m

Yield 24

Number Of Ingredients 10

24 vanilla wafers (such as Nilla®)
1 (18.25 ounce) package vanilla cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup mashed ripe bananas
1 ⅔ cups crushed vanilla wafers (such as Nilla®), divided
1 cup vanilla pudding
½ cup thinly sliced ripe banana
1 cup sweetened whipped cream, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
  • Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
  • Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
  • Combine vanilla pudding and sliced banana in a small bowl.
  • Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.

Nutrition Facts : Calories 237 calories, Carbohydrate 35.4 g, Cholesterol 25.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 226.4 mg, Sugar 1.8 g

Tips:

  • For the creamiest filling, use high-quality heavy cream and mascarpone cheese.
  • To make sure the cupcakes are moist, don't overmix the batter.
  • Fill the cupcakes with cream filling right before serving, so they stay fresh and delicious.
  • If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
  • For a fun and festive presentation, top the cupcakes with a fresh banana slice and a drizzle of chocolate sauce.

Conclusion:

These cream-filled banana cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist banana cake, creamy filling, and chocolate ganache frosting, they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cupcakes a try!

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