Banana Cream Cupcakes

Recipe

Dessert
Banana Cream Cupcakes

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Silver muffin tins filled with banana cream cupcakes

User Rating

3.67 out of 5 stars
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6 ratings

Recipe Data

24
Servings
1hr
Prep
1hr20min
Total

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    Description

    Hidden inside each tender, meringue-crowned cupcake is a filling of creamy banana pudding.

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    Filling
    See Banana Cream Tart recipe
    Cupcakes
    1 c.Hy-Vee butter, room temperature
    1 ½ c.Hy-Vee granulated sugar
    2 tsp.Hy-Vee vanilla extract
    4Hy-Vee large eggs
    2 c.cake flour
    1 ½ tsp.Hy-Vee baking powder
    ¾ tsp.Hy-Vee salt
    ½ c.Hy-Vee milk
    Banana slices
    Meringue
    See Banana Cream Tart recipe

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      Directions

      1. Prepare filling; set aside.
      2. Preheat oven to 350 degrees. Line twenty-four 2-1/2-inch muffin cups; set aside.
      3. Beat butter and sugar until light and fluffy. Beat in vanilla. Beat in eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add flour mixture to batter alternately with milk, mixing until combined. Spoon batter into prepared muffin cups, filling each two-thirds full.
      4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Remove from muffin cups and cool on a wire rack.
      5. To fill cupcakes, use an apple corer to create a 3/4-inch hole in the center of each cupcake almost to the bottom; remove cake core. Spoon 1 tablespoon of filling into each hole. Place a banana slice over filling.
      6. Prepare meringue.
      7. Pipe meringue in circular peaks on cupcakes. Place 12 cupcakes on a baking pan. Broil 5 inches from heat for 45 to 75 seconds or until lightly browned, rotating pan as needed. Repeat with remaining cupcakes. (Or use a culinary torch to lightly brown individual cupcakes.)
      8. Serve immediately or chill in a covered airtight container for up to 2 days.

      Nutrition facts

      Servings

      230 Calories per serving

      Amounts Per Serving

      • Total Fat: 9g
      • Cholesterol: 70mg
      • Sodium: 150mg
      • Total Carbohydrates: 32g
      • Protein: 4g

      Daily Values

      0%
      Vitamin A 8%
      0%
      Vitamin C 0%
      0%
      Iron 6%
      0%
      Calcium 6%

      Recipe Source:

      Hy-Vee Seasons Fall 2014.