Raspberry Filled Banana Cupcakes with Lemon Frosting are light, fresh, and sweet - perfect for spring and summer celebrations.
These cupcakes combine my husband's favorite dessert flavors - banana, lemon, and raspberry. I made them last month to celebrate his birthday, and they were a hit.
Raspberry Filled Banana Cupcakes with Lemon Frosting
·1 box (15 oz) Betty Crocker Gluten-Free yellow cake mix
·1 cup mashed ripe bananas (approximately 2 bananas)
·1/3 cup butter, melted
·1/3 cup water
·2 tsp real vanilla extract
·1/2 cup raspberry jam
Lemon Frosting Ingredients:
·1/2 cup butter, softened
·2 1/4 cups powdered sugar
·1 tsp real vanilla extract
·4 TBS fresh lemon juice
Heat oven to 350˚. Place cupcake liners into a muffin tin. In a kitchen stand mixer, beat cake mix, mashed bananas, melted butter, water, eggs, and vanilla until dry ingredients are moistened. Spoon batter into cupcake liner, filling half way. Spoon a teaspoon of raspberry jam into the center of each cup of cupcake batter. Top with remaining batter until cupcake liner is filled.
Bake for 18 minutes, or until toothpick inserted in the side comes out clean. Remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
To prepare the Lemon Frosting, beat together butter, sugar, vanilla, and lemon juice in a bowl or kitchen stand mixer until light and fluffy. Pipe onto cooled cupcakes and serve.
Yield: and 20 mini-cupcakes, or 18-20 regular cupcakes