Banana Cupcakes with Raspberry Filling and Chocolate Cream
You can always enrich some simple banana cupcakes with a creamy filling and a delicious chocolate frosting.
Servings: 12 cupcakes
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.