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Fluffy Banana Cream Cupcakes

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Light and airy banana cupcakes filled with a luscious whipped cream center, perfect for a comforting yet fresh homemade dessert.

Ingredients

Scale
  • 2 to 3 ripe bananas, mashed
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) buttermilk (or milk + 1 teaspoon lemon juice)
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Optional: 1 tablespoon cream cheese, softened
  • Additional whipped cream or cream cheese frosting for topping
  • Banana slices or crushed nuts for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixer bowl, cream softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Mix in mashed bananas.
  6. Alternate adding dry ingredients and buttermilk to the banana mixture, starting and ending with dry ingredients. Fold gently with a spatula.
  7. Divide batter evenly among muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cupcakes cool, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form. If using, beat in cream cheese for extra stability.
  11. Core each cupcake with a small knife or toothpick to make a well, then fill with whipped cream using a spoon or piping bag.
  12. Top cupcakes with remaining whipped cream or cream cheese frosting and garnish with banana slices or crushed nuts if desired.

Notes

Use ripe but not overly mushy bananas for best texture. Chill bowl and beaters before whipping cream to achieve soft peaks. Avoid overmixing batter to keep cupcakes tender. Cool cupcakes completely before filling to prevent cream melting. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. For gluten-free, use a 1:1 gluten-free baking blend and consider adding xanthan gum.

Nutrition

Keywords: banana cupcakes, fluffy cupcakes, banana cream filling, homemade dessert, easy banana dessert

Find it online: https://bouncybowl.com/fluffy-banana-cream-cupcakes-recipe-easy-homemade-dessert-to-brighten-your-day/