Banana Cupcakes with Cream Cheese Filling
These scrumptious, easy-to-make cupcakes have a delectable sweet cream cheese filling laced with mini butterscotch or chocolate chips.
36 standard cupcakes
Cream Cheese Filling Ingredients
1 (8 ounce) package cream cheese, room temperature
1/3 cup granulated (white) sugar
1 large egg
1 cup miniature butterscotch, semi-sweet or white chocolate chips
3/4 cup nuts, finely chopped
2 tablespoons brown sugar, firmly packed or granulated white) sugar
2 1/2 cups all-purpose flour
1 1/2 cups granulated (white) sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium bananas)
2/3 cup buttermilk or sour milk*
1/2 cup vegetable shortening
1 teaspoon vanilla extract
2 large eggs
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
For Cream Cheese Filling: In a small bowl, beat cream cheese, sugar and egg until smooth. Stir in desired flavor chips; set aside.
For Topping: In a small bowl, stir together nuts and sugar; set aside.
For Cupcakes: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the bananas, buttermilk or sour milk, shortening and vanilla. Beat with an electric mixer on low speed until combined. Add the eggs. Beat on medium speed for 2 minutes. Fill baking cups 1/2 full with batter. Spoon about 1 teaspoonful filling into center of each cupcake. Sprinkle about 1 teaspoonful topping over top of each cupcake.
Bake for 20 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire cooling rack. Cool completely.
*If you do not have buttermilk or sour milk see Ingredient Substitution Chart.
Instead of making the cupcakes by scratch, you can use 1 (18.25-ounce) package banana cake mix, instead.