Banana and Cream Filled Cupcakes

I am soooooo not a baker! But for some reason I keep trying it. I guess practice makes perfect….so far practice makes acceptable when it comes to my baking skills.

I’m actually happy with the way these cupcakes turned out. I filled these cupcakes with cream and it worked! Finally, my time spent in the kitchen baking was worth it.

For the cupcake part I just bought a box of Betty Crocker Super Moist Yellow Cake Mix. I prepared them and baked them according to the directions on the box.

I let the cupcakes cool completely before adding the cream filling and banana frosting.

While those were cooling off I started making the cream filling. I mixed together marshmallow cream, butter and powder sugar. Then I put the cream filling in a piping bag.

I used one of the tips in the piping bag set to remove the center part of the cupcake. I pressed the opposite end of the tip into the cupcake, twisted it and pulled it out.

Make sure you save the top of the cupcakes. After filling them with the cream you can put it back on the cupcake. 

Which brings us to the next step, filling the cupcakes with cream. 

I used a piping bag and just filled them up! It’s as easy as that. Once they were filled I put the top back on the cupcake. 

Now it was time to frost them. For the frosting I used butter, powder sugar, banana extract and heavy cream. 

I used a piping bag to put the frosting on the cupcakes. After they were frosted I crushed up some Nilla Wafers and sprinkled them on top. 

I will say I spent quite a bit of time in the kitchen, but overall it was totally worth it! I love the way the cupcakes turned out. 

Print Recipe
Banana and Cream Filled Cupcakes
Delicious cupcakes filled with cream and topped off with a banana frosting.
Prep Time 60 minutes
Cook Time 30 minutes
Prep Time 60 minutes
Cook Time 30 minutes
  1. Prepare cupcakes according to the directions on the box. Let the cupcakes cool completely.
  2. Use the opposite end of a piping tip to insert and twist into the center of a cupcake. Only go half way down. Remove the center of the cupcake making sure to save the center piece for later.
  3. In a medium mixing bowl, use a hand held mixer to mix together the ingredients (marshmallow cream, butter and powdered sugar) for the cream filling.
  4. Once the cream is light and fluffy, put it into a piping bag. Add the cream to the center of the cupcakes. Place the center of the cupcake back onto the cupcake.
  5. In a large mixing bowl, add the softened butter for the frosting. Use a mixer on medium for 2 minutes.
  6. Add the powdered sugar 1/2 cup at a time using the mixer to stir it together.
  7. Add the banana extract and heavy cream, still using the mixer. If the frosting is too stiff add 1 tablespoon of water.
  8. Frost each of the cupcakes, then sprinkle some of the Nilla Wafers on top.

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