Tiramisu Cream Filled Banana Cupcakes

Prep Time: 20 mins | Cook Time: 25 mins | Course: Dessert | Serves: 18

Tender banana cupcakes filled with a coffee-brown sugar flavored mascarpone whipped cream. Inspired by Taste of Home, submitted by EdnaMae Stolze https://www.tasteofhome.com/recipes/cream-filled-banana-cupcakes/ 

½ cup butter, softened

1 ⅓ cups brown sugar

2 eggs

1 tsp vanilla

3 bananas

2 cus flour

¾ tsp salt

½ tsp baking soda

¼ tsp baking powder

1 tsp pumpkin pie spice

⅓ cup sour cream 

Tiramisu Cream:

8 oz mascarpone cheese

1 tsp espresso powder

1 Tbsp kahlua liqueur, optional

1 tsp vanilla

2 cups heavy cream

½ cup brown sugar

Preheat the oven to 350*. Line a muffin tin with cupcake inserts and spray with a bit of oil and a sprinkling of cinnamon sugar. In a stand mixer, cream butter and brown sugar together until fluffy. Add in eggs, vanilla and bananas mixing well. In a mixing bowl or large measurer, whisk the flour, salt, baking soda, baking powder and pumpkin spice together. Pour over the banana batter and add in the sour cream. Mix until the batter just comes together, scraping the bottom of the bowl to fold in any dry ingredient pockets. Scoop the batter into the liners about ¾ of the way full. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely before filling.

In a stand mixer with the whisk attachment, whip the mascarpone, espresso powder, kahlua (if using) and vanilla together until fluffy. Add heavy cream and whip to soft peaks. Add in the brown sugar and whip another 30 seconds to a somewhat firmer soft peak. 

Place a large star tip such as 1M into a piping bag. Fill piping bag with tiramisu cream and press the tip into the middle of the cupcake. Press while lifting the bag out and continue to pillow a mound on top of the cupcake. Sprinkle with a bit of cinnamon sugar on top.