Ingredients
3/4 cup shortening1-1/2 cups sugar2 large eggs, room temperature1 cup mashed ripe bananas (about 2 medium)1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1/4 cup buttermilkFILLING:1 cup butter, softened2 cups marshmallow creme1-1/2 cups confectioners’ sugarAdditional confectioners’ sugar
Preparation
Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For filling, in a large bowl, beat butter, marshmallow creme and confectioners’ sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners’ sugar.
