Marshmallow-Filled Banana Cupcakes

Total Time: Prep: 40 min. Bake: 20 min. + cooling，Makes: 1-1/2 dozen

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

Ingredients

• 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

Directions

1. Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.
2. 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.
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-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.

NutritionFacts

1 cupcake: 373 calories, 19g fat (9g saturated fat), 50mg cholesterol, 195mg sodium, 49g carbohydrate (35g sugars, 1g fiber), 2g protein.