Steps to Make Homemade Marshmallow-Filled Banana Cupcakes

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, marshmallow-filled banana cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Marshmallow-Filled Banana Cupcakes is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Marshmallow-Filled Banana Cupcakes is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have 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:

1. Prepare 3/4 cup Shortening or butter
2. Prepare 1 1/2 cup Sugar
3. Prepare 2 Eggs
4. Get 1 cup Mashed ripe bananas
5. Prepare 1 tsp Vanilla extrat
6. Get 2 cup All-purpose flour
7. Get 1 tsp Baking soda
8. Make ready 1/4 tsp Salt
9. Take 1/4 cup Buttermilk
10. Make ready 1 cup Softened butter (filling)
11. Make ready 2 cup Marshmallow creme (filling)
12. Make ready 1 1/2 cup Confectioners sugar (filling)

Instructions to make Marshmallow-Filled Banana Cupcakes:

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.

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