Ingredients Jump to Instructions ↓

  1. Cream Cheese Filling: 1 (8-ounce) package cream cheese, softened

  2. 1/3 cup granulated sugar

  3. 1 large egg

  4. 1 cup minature butterscotch, semisweet or white chocolate chips Topping:

  5. 3/4 cup finely chopped nuts

  6. 2 tablespoons brown sugar, firmly packed or granulated sugar Cupcakes:

  7. 2 1/2 cups all-purpose flour

  8. 1 1/2 cups granulated sugar

  9. 1 1/2 teaspoons baking powder

  10. 1 teaspoon baking soda

  11. 1/2 teaspoon kosher or coarse salt

  12. 1 cup mashed ripe bananas (about 3 medium bananas)

  13. 2/3 cup buttermilk or sour milk*

  14. 1/2 cup vegetable shortening

  15. 1 teaspoon vanilla extract

  16. 2 large eggs

Instructions Jump to Ingredients ↑

  1. For Cream Cheese Filling: In a small bowl, beat cream cheese, sugar and egg until smooth. Stir in desired flavor chips; set aside.

  2. For Topping: In a small bowl, stir together nuts and sugar; set aside.

  3. For Cupcakes: Preheat oven to 350°F (175°C). Line medium muffin cups with paper bake cups; set aside.

  4. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the bananas, buttermilk or sour milk, shortening and vanilla.

  5. Beat with an electric mixer on low speed until combined. Add the eggs. Beat on medium speed for 2 minutes.

  6. Fill muffin cups 1/2 full with batter.

  7. Spoon about 1 teaspoonful filling into center of each cupcake.

  8. Sprinkle about 1 teaspoonful topping over top of each cupcake.

  9. Bake for 20 minutes or until wooden pick inserted in cake portion comes out clean.

  10. Remove from pan to wire rack. Cool completely.


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