Banana Surprise Cupcakes Recipes

BANANA CUPCAKES

Steps:

• Line a 12-hole muffin tray with cupcake liners. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
• In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly just until combined.
• In a separate bowl, add flour, baking powder, cinnamon and salt and whisk briefly.
• Add flour mixture to the butter mixture, along with buttermilk and the mashed banana. Gently mix until just combined. The batter will be thick and creamy.
• Spoon batter into prepared cupcake liners and bake for approximately 18-20 minutes or until the cakes spring back lightly to the touch. Remove cupcake from muffin tray and place on a wire rack to cool completely.
• To make the cream cheese frosting, add butter and cream cheese (ensuring both are at room temperature) to a large mixing bowl. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Add vanilla.
• Add sugar, 1 cup at a time, and continue to beat on a medium speed until smooth. Transfer frosting to a large piping bag fitted with a large round tip. Pipe frosting onto each cupcake. Scatter over crushed walnuts.

BANANAS FOSTER SURPRISE CUPCAKES

Steps:

• In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake., For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate until chilled, at least 30 minutes., Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.

CREAM-FILLED BANANA CUPCAKES

Steps:

• 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 vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.

MARI'S BANANA CUPCAKES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
• Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

BANANA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended.
• Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.

BANANA CUPCAKES

Steps:

• 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 vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.

SURPRISE BANANA CUPCAKES

Steps:

• 1. In medium bowl stir together muffin mix, egg, orange juice, cereal and oil until just moistened. Stir in walnuts from muffin mix, if desired. Portion evenly into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups. Press 1 chocolate morsel into each, spooning batter to completely cover chocolate.2. Bake at 400°F about 15 minutes or until tops spring back when lightly touched. Cool in pans for 5 minutes. Remove to wire rack. Cool completely. Frost with cream cheese frosting.

SURPRISE CUPCAKES

Steps:

• Cream sugar and cream cheese together.
• Beat in egg.
• Stir in chocolate chips; set aside.
• Prepare cake mix according to directions on box.
• Place paper baking cups into a muffin tin.
• Fill paper bake cups 2/3 full.
• Drop one rounded teaspoon of cheese mixture into each cup.
• Bake according to directions on cake mix box.

BANANA CUPCAKES

Steps:

• Preheat oven to 350°F Line standard muffin tins with large paper liners.
• Whisk together cake flour, baking powder, baking soda, salt and cinnamon, then set aside. In a separate bowl, mash the bananas well then stir in the lemon juice. To the banana mixture, whisk in the buttermilk and vanilla.
• With an electric mixer on medium high speed, cream the buttter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add flour fixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in chocolate chips if using.
• Divide batter evenly among lined cups using an ice cream scoop, filling each 3/4 quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, between 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• Serve plain or frost with the icing of your choice.