Cupcake corer creates a perfect hole in the center of a baked cupcake for filling with icing

Fresh Banana Cupcakes with Creme Filling

This recipe makes up a wonderful banana cupcake with a not-too-sweet filling. A favorite of everyone who tries them!

• 1/2 cup shortening
• 1-1/3 cups sugar
  
• 2 eggs
  
•  1 teaspoon vanilla extract
• 2 cups all purpose flour
  
•  3/4 teaspoon salt
•  1/2 teaspoon baking soda
•  1/4 teaspoon baking powder
•  1 cup mashed ripe bananas
•  1/3 cup buttermilk
•  FILLING:
• 3 tablespoons All Purpose Flour
  
• 1/2 cup milk
  
•  1/3 cup butter, softened
•  1/4 cup shortening
•  1 teaspoon vanilla extract
•  2 cups confectioners' sugar

1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature.
4. In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar.
5. Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired. 
6. Yield: 1-1/2 dozen.