These Cream-Filled Banana Cupcakes hide a rich cheesecake-style center inside tender banana cake. Mini chocolate chips run through the creamy filling, while chopped nuts and sugar bake into a lightly crisp topping.
They are easy to assemble with a banana cake mix and make a generous batch for parties, bake sales, or sharing. No frosting is needed—the sweet filling and crunchy top provide all the contrast each cupcake needs.
THE RECIPE
Cream-Filled Banana Cupcakes
Prep20 min
Bake20 min
Cool30 min
Yield36 cupcakes
For the Cupcakes
For the Cream Cheese Filling
Instructions
- Heat the oven to 350°F (175°C). Line standard 2 1/2-inch muffin cups with paper liners.
- Make the filling: beat the softened cream cheese, 1/3 cup sugar, and egg in a small bowl until smooth. Stir in the mini chocolate chips and set aside.
- Prepare the banana cake batter according to the package directions.
- Fill each lined muffin cup halfway with batter. Spoon about 1 teaspoon of cream cheese filling into the center of each cupcake.
- Combine the chopped nuts with the remaining 2 tablespoons sugar. Sprinkle about 1 teaspoon of the mixture over each cupcake.
- Bake for about 20 minutes, until a wooden pick inserted into the cake portion comes out clean. Cool on a wire rack before serving.
Recipe Tips
- Use room-temperature cream cheese so the filling blends smoothly.
- Spoon the filling into the center without stirring it into the banana batter.
- Test doneness in the cake portion near the edge, not through the soft cream cheese center.
- Store the cooled cupcakes covered in the refrigerator because of the cream cheese filling.
Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.