Banana Cream CupcakeThis is a very good, banana-rich cupcake.  You can fill it with whipped cream or pastry cream.

Our test kitchen is at 4,800 feet and many cake recipes must be adjusted for altitude.  We made the low altitude recipe twice.  The second time, it had a little too much spread and dimples in the top—signs of altitude.  In the high altitude version, we added a little more flour and another egg, both of which give structure, and the cupcakes were perfect.

We have included both versions.

Low Altitude

Ingredients

1/3 cup butter
1 cup granulated sugar
1/4 teaspoon salt
1 large egg
1/2 teaspoon banana flavor
3 tablespoons buttermilk
1 large, ripe banana, mashed

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Filling

1 cup prepared whipped cream or whipped topping

Frosting

1/3 cup cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk

High Altitude

Ingredients

1/3 cup butter
1 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1/2 teaspoon banana flavor
3 tablespoons buttermilk
1 large, ripe banana, mashed

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Filling

1 cup prepared whipped cream or whipped topping

Frosting

1/3 cup cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk

Directions

Preheat the oven to 350 degrees.

  1. With your stand-type mixer and using the paddle attachment, cream the butter, sugar, and salt together.  Add the egg(s) and beat in.  Add the banana, flavor, and buttermilk.  Beat until mixed.
  2. Whisk the flour, baking soda, and baking powder together.  Add to the creamed mixture and beat until just mixed together.  Do not over-mix.
  3. Spoon the batter into 12 muffin tins lined with paper liners.  (If you are using the high altitude recipe, you will have two or three tablespoons of batter left over for perfectly-sized cupcakes.)  Bake for 15 to 18 minutes or until the cupcakes test done.  Remove the cupcakes to a wire rack to cool.
  4. Once cooled, use a thin decorating tip and decorating tool or pastry bag to press whipped cream filling into the cupcakes.  You can do so by pushing the tip through the top of the cupcake to the center.  You will cover the small holes with frosting.
  5. To make the frosting, beat the cream cheese until soft.  Add the powdered sugar and milk and beat until smooth.  Adjust the consistency with more milk or powdered sugar if required. 

Eating cupcakes with perishable fillings that have not been refrigerated may be hazardous.  If the fillings are perishable, please keep the cupcakes refrigerated or eat them promptly

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