Banana Cupcakes with Raspberry Filling and Chocolate Cream
Speed - 89%
Simplicity - 91%
Tastiness - 100%
93%
Amazing!
An extraordinary idea that transforms some regular cupcakes into an amazing dessert!
Ingredients
Cupcakes
- 1/4 cup Sour Cream
- 2 Bananas
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1 cup White Flour
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- Pinch of Salt
- 4 oz Butter
- 1/4 cup Brown Sugar
- 1/3 cup White Sugar
Raspberry Filling
- 3 oz Mascarpone Cheese
- 2 tablespoons Fresh Raspberries
Chocolate Cream
- 1 oz Butter
- 4 oz Cream Cheese
- 1/4 cup Cocoa Powder
- 1 1/2 cup Powdered Sugar
Instructions
Cupcakes
- Bring all the ingredients to room temperature.
- Preheat the oven to 350°F.
- Line a muffin tin with muffin paper.
- Combine the dried ingredients in a bowl: flour, baking powder, baking soda, cinnamon and salt. Set aside.
- Place the butter in a bowl and add both kinds of sugar. Mix for about 3 minutes on medium speed.
- Stir in the vanilla and sour cream.
- Add the eggs, one at a time.
- Mash the bananas with a fork and add to the butter mixture.
- Add the flour gradually and only mix until well combined.
- Fill the muffin paper 2/3.
- Bake for 20 minutes in the preheated oven.
- Remove from the tray and place on a rack to cool completely.
Raspberry Filling
- Whisk the mascarpone until fluffy.
- Rinse and drain the raspberries.
- Puree the berries and run through a sieve to get rid of the seeds.
- Add the raspberry puree to the mascarpone cheese and stir well to combine.
- Place the raspberry filling in a pastry bag.
- When the cupcakes have cooled, make a hole in the middle.
- Squeeze some filling in the cupcake holes.
Chocolate Cream
- Bring the butter and cream cheese to room temperature.
- Mix them together on medium-high speed until the mixture is fluffy.
- Add the powdered sugar and the cocoa powder gradually.
- Transfer the frosting to a pastry bag and pipe it on the cupcakes.
Kids love cupcakes. Adults love cupcakes. And I love them too. I can do so many things with cupcakes and cook them in a lot of different ways. So I decided to go for “surprise” cupcakes this time. What is the surprise? The raspberry filling, of course. You can't see it from the outside, but you will certainly feel it when you taste the dessert.
I must tell you from the beginning that there are more steps to do for this recipe, but in the end you will see that it is quite easy to prepare. It will take about 40 minutes to get the cupcakes done but they will worth every single minute.
In the end you will have your perfect cupcakes, ready to enchant even the more pickier guest you might have. You may even use these for a candy bar. They are good looking and delicious. What could you ask for more?
First of all you need to bring all the ingredients to room temperature.
Then preheat the oven to 350°F and line a muffin tin with muffin paper.
You should start with the cupcakes so you will have plenty of time to prepare the filling and the frosting while they're baking.
Combine the following ingredients in a bowl: flour, baking powder, baking soda, cinnamon and salt. Set this bowl aside for the moment.
In a mixing bowl, add the butter at room temperature (not melted) and add the two types of sugar. Use your mixer on medium speed and beat until fluffy, for 2-3 minutes.
Add the vanilla extract and sour cream and mix again to incorporate. You may use buttermilk instead of sour cream if you prefer.
Add the eggs one by one and mix until well combined.
Mash the bananas with a fork and add them to the butter mixture. I usually prepare banana cupcakes when I have very ripe bananas and brown spots begin to appear. But this time I didn't have the patience to wait until they're overripe and I used them just like they were. The cupcakes remained delicious.
Gradually add the flour and only mix until well incorporated. If you over mix the batter, the cupcakes will become gummy and sticky, they can't remain fluffy.
Spoon the batter in the muffin papers, filling only 2/3 so they will have enough space to raise. Bake for about 20 minutes in the preheated oven. You may test them with a toothpick: if it comes out clean, the cupcakes are ready.
Remove from the tray and place them on a rack to cool.
Use a sharp knife to make holes in the middle of the cupcakes.
Beat the mascarpone until fluffy using a fork. Rinse and drain the raspberries. After that use a hand mixer to puree them. Run the puree through a sieve if you want to get rid of the seeds, and then add it to the cheese. Stir well to combine. I didn't use any sweetener because the raspberries were sweet enough and so were the cupcakes. If you want to, add 1 tablespoon of honey to the filling.
Transfer this mixture to a pastry bag and squeeze some in every muffin.
To prepare the frosting, beat the cream cheese with the butter (at room temperature) until smooth. Gradually add the sugar and mix after each addition.
Also mix in the cocoa powder.
Fill another pastry bag with the frosting and pipe it over each cupcake.
Enjoy!
Ingredients
Cupcakes
- 1/4 cup Sour Cream
- 2 Bananas
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 1 cup White Flour
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- Pinch of Salt
- 4 oz Butter
- 1/4 cup Brown Sugar
- 1/3 cup White Sugar
Raspberry Filling
- 3 oz Mascarpone Cheese
- 2 tablespoons Fresh Raspberries
Chocolate Cream
- 1 oz Butter
- 4 oz Cream Cheese
- 1/4 cup Cocoa Powder
- 1 1/2 cup Powdered Sugar
Instructions
Cupcakes
- Bring all the ingredients to room temperature.
- Preheat the oven to 350°F.
- Line a muffin tin with muffin paper.
- Combine the dried ingredients in a bowl: flour, baking powder, baking soda, cinnamon and salt. Set aside.
- Place the butter in a bowl and add both kinds of sugar. Mix for about 3 minutes on medium speed.
- Stir in the vanilla and sour cream.
- Add the eggs, one at a time.
- Mash the bananas with a fork and add to the butter mixture.
- Add the flour gradually and only mix until well combined.
- Fill the muffin paper 2/3.
- Bake for 20 minutes in the preheated oven.
- Remove from the tray and place on a rack to cool completely.
Raspberry Filling
- Whisk the mascarpone until fluffy.
- Rinse and drain the raspberries.
- Puree the berries and run through a sieve to get rid of the seeds.
- Add the raspberry puree to the mascarpone cheese and stir well to combine.
- Place the raspberry filling in a pastry bag.
- When the cupcakes have cooled, make a hole in the middle.
- Squeeze some filling in the cupcake holes.
Chocolate Cream
- Bring the butter and cream cheese to room temperature.
- Mix them together on medium-high speed until the mixture is fluffy.
- Add the powdered sugar and the cocoa powder gradually.
- Transfer the frosting to a pastry bag and pipe it on the cupcakes.
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