Banana Cream Muffin Cups
Creamy banana cream filled muffin cups offer a sweet, bite-sized treat perfect for snacks or dessert, combining a tender base with smooth banana filling and optional toppings.
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.