Experience the delightful charm of Muffin Tin Banana Cream Cups, a bite-sized treat that combines the sweet, soothing flavors of banana cream with a crisp, buttery base. These little cups create the perfect balance of creamy and crunchy textures, ideal for an afternoon snack or a stylish dessert at your next gathering.
Each cup is lovingly baked in a muffin tin, making them easy to serve and even easier to enjoy. Their compact size invites you to savor the luscious banana filling and smooth cream cheese while indulging in the subtle warmth of the tender base.
- Perfectly portioned mini desserts great for parties and family snacks.
- A harmonious blend of creamy banana filling and buttery baked base.
- Simple ingredients and straightforward steps for effortless preparation.
Ingredients
- All-purpose flour: Provides structure to the base, ensuring a light yet sturdy crust for the banana cream cups.
- Sugar: Adds sweetness to the base, balancing flavors and enhancing browning during baking.
- Baking powder: Acts as a leavening agent, helping the base rise slightly for a tender texture.
- Salt: Enhances all flavors by providing balance and depth to the base mixture.
- Unsalted butter: Melted to add richness and moisture to the base, creating a tender crumb.
- Vanilla extract: Adds warm, aromatic notes to both the base and filling, enriching overall taste.
- Large egg: Binds ingredients in the base together and contributes to its structure and moisture.
- Ripe bananas: Mashed to provide natural sweetness and creamy texture for the filling.
- Cream cheese: Softened for a smooth, tangy richness, balancing the sweet banana flavor.
- Powdered sugar: Sweetens the filling delicately and helps achieve a smooth consistency.
- Heavy cream: Whipped to add lightness and fluffy texture, creating a luscious filling.
- Optional whipped cream: For extra topping, adding an airy creaminess to each serving.
- Banana slices: Fresh garnish that doubles flavor and adds a visually appealing touch.
- Chocolate shavings or sprinkles: Optional decoration providing a hint of bittersweet flavor and texture contrast.
Instructions
- Preheat and Prepare Muffin Tin
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Set your oven to 180°C (350°F) and grease a 12-cup muffin tin or line with paper liners. Proper preparation prevents sticking and ensures even baking.
- Combine Dry Ingredients for Base
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In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. This thorough blending ensures even distribution of leavening and seasoning for a uniform base.
- Add Wet Ingredients and Mix Base Batter
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Stir in melted butter, vanilla extract, and the egg until just combined. Mixing at this stage develops a smooth batter that bakes into a tender, flavorful crust.
- Fill Muffin Cups and Bake Base
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Spoon 1 to 2 tablespoons of batter into each muffin hole, spreading evenly. Bake for 8 to 10 minutes or until the edges turn golden brown, indicating a perfectly baked crust.
- Cool the Base Completely
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Remove muffin tin from oven and allow bases to cool fully within the tin to maintain shape and avoid sogginess when filling.
- Prepare Banana Cream Filling
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In a clean bowl, beat softened cream cheese, mashed bananas, powdered sugar, and vanilla extract until smooth. This creates a creamy, flavorful base for the filling.
- Fold in Whipped Cream
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Gently fold whipped heavy cream into the banana mixture to lighten the filling, giving it a fluffy, airy texture perfect for spooning into the cups.
- Assemble the Cups
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Once the bases are cool, spoon or pipe the banana cream filling into each muffin cup, filling up to the top for a full, inviting dessert.
- Chill to Set
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Place the assembled cups in the refrigerator for at least one hour to allow the filling to firm up, ensuring a satisfying texture upon serving.
- Serve with Optional Toppings
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Before serving, garnish each cup with whipped cream, fresh banana slices, and chocolate shavings to amplify flavor and visual appeal.
- This dessert is best served chilled but should be brought to room temperature for about 10 minutes if refrigerated too long.
- If bananas are not ripe enough, the filling may lack sweetness; always choose ripe, soft bananas for best flavor.
- Over-whipping the cream can make it grainy; fold gently to maintain smooth texture.
Storage Tips
Store the banana cream cups covered in the refrigerator for up to 2 days to maintain freshness. For longer storage, keep components separate and assemble before serving.
Serving Suggestions
These cups are perfect as a light dessert after meals or paired with tea or coffee during brunch. Garnish creatively to match seasonal themes or occasions.
- For extra flavor depth, try adding a pinch of cinnamon or nutmeg into the filling mixture.
- Use a piping bag for neat, elegant filling presentation in the muffin cups.
- Chill the muffin tin briefly before spooning batter to prevent sticking and shape loss.
FAQs
- Can I use frozen bananas for the filling?
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Yes, but thaw and drain excess moisture before mashing to avoid watery filling.
- How do I prevent the base from getting soggy?
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Bake the base until just golden and ensure it cools completely before adding the filling.
- Can I make these cups vegan?
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Substitute with plant-based butter, cream cheese alternatives, and coconut cream whipped for a vegan version.
- How long will these cups keep?
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Best enjoyed within 2 days refrigerated. The banana cream may soften the base over time.
- Can I freeze the assembled cups?
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It’s better to freeze the base and filling separately to maintain texture and assemble after thawing.
- What if I don’t have a muffin tin?
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You can try silicone molds or small ramekins, but adjust baking times accordingly.
Banana Cream Muffin Cups
Equipment
- 1 muffin tin 12-cup size
- 1 mixing bowl
- 1 electric mixer for whipping cream and mixing filling
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ripe bananas mashed
- 1/2 cup cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream whipped
- Whipped cream optional
- Banana slices optional
- Chocolate shavings or sprinkles optional
Instructions
- Preheat oven to 350°F (180°C) and grease a 12-cup muffin tin or line with paper liners.
- In a bowl, combine flour, sugar, baking powder, and salt.
- Add melted butter, vanilla extract, and egg to the dry ingredients; stir until just combined.
- Spoon 1 to 2 tablespoons of batter into each muffin cup and bake for 8 to 10 minutes until lightly golden.
- Remove the base from oven and allow to cool completely.
- In a separate bowl, beat cream cheese, mashed bananas, powdered sugar, and vanilla extract until smooth.
- Gently fold whipped heavy cream into the banana cream mixture until combined.
- Fill each cooled muffin cup with the banana cream filling using a spoon or piping bag.
- Chill assembled cups in the refrigerator for at least 1 hour to set.
- Before serving, top with optional whipped cream, banana slices, and chocolate shavings or sprinkles.
Notes
- Use full-fat cream cheese and heavy cream for extra creaminess.
- Prepare a day ahead and refrigerate to enhance flavors.
- Add cinnamon or caramel sauce for flavor variations.
- Ideal for parties, potlucks, or snack boxes.
