Recipe: Appetizing Marshmallow-Filled Banana Cupcakes

Marshmallow-Filled Banana Cupcakes. In a large bowl, cream shortening and sugar until light and fluffy. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Crecipe.com deliver fine selection of quality Marshmallow filled banana cupcakes recipes equipped with ratings, reviews and mixing tips. Get one of our Marshmallow filled banana cupcakes recipe and prepare delicious and healthy treat for your family or friends. This is what I made last night for my girls night sleep over tonight. You can cook Marshmallow-Filled Banana Cupcakes using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Marshmallow-Filled Banana Cupcakes

1. Prepare of Shortening or butter.
2. You need of Sugar.
3. Prepare of Eggs.
4. Prepare of Mashed ripe bananas.
5. Prepare of Vanilla extrat.
6. You need of All-purpose flour.
7. It's of Baking soda.
8. You need of Salt.
9. It's of Buttermilk.
10. It's of Softened butter (filling).
11. It's of Marshmallow creme (filling).
12. You need of Confectioners sugar (filling).

The recipe comes from Taste of Home magazine: hopefully you can read this. Before I start baking, I like to do a couple things: Marshmallow-Filled Banana Cupcakes. Fun to make, and so tasty to eat! In the bowl of a mixer, mix together the sugar, flour, cocoa, baking powder, baking soda and salt.

Marshmallow-Filled Banana Cupcakes instructions

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..

Add in the eggs and mix. Add in the milk, oil and vanilla; mix until everything is combined. I made these cupcakes but used a bigger cupcake pan. I found that when I put the marshmallow in the middle and baked them the marshmallow rose to the top as the cupcakes baked. I was therefore unable to put in the second marshmallow.