| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | about 12 mini cakes |
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 large egg whites, at room temperature
- 1/2 cup sugar
- 1 1/2 cups plus 3 tablespoons cake flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 1 cup plus 6 tablespoons sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 3 very ripe bananas, mashed
Instructions
- Preheat the oven to 325 degrees F. Make the filling: Beat the cream cheese and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl. Clean out the mixer. Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes. Add half of the cream cheese mixture and beat until just combined. Add the remaining cream cheese mixture and beat until smooth. Transfer the filling to a pastry bag fitted with a large round tip; set aside.
- Make the cakes: Line a 12-cup muffin pan with paper liners. Sift the flour, baking soda and salt into a bowl.
- Clean out the mixer. Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not overmix).
- Divide the batter among the prepared muffin cups. Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter. (The cups should be about three-quarters full.) Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes. Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 389 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 1 g |
| Sugar | 36 g |
| Protein | 5 g |
| Cholesterol | 93 mg |
| Sodium | 302 mg |
Reviews
Tasty. Lots of sugar and so they are very sweet. I did not have a pastry bag set up so I put 1/2 the batter in the cupcake cup, then some cream cheese filling and then topped with more batter and it worked fine. Makes at least 18 (probably 24 since 18 still overflowed) regular sized cupcakes.
These are FABULOUS!!!! I suggest you use a larger muffin pan, the small are way too small. You should also get 1 1/2 dozen out of it. I will certainly add this recipe to my rotation.
mine didn’t turn out as pretty as the picture.. but they were FREAKING delicious. they did spill over a little bit, i just think the recipe makes more than it says. but i would make em again
While we did enjoy these, I too had the same issue with using a regular muffin pan as the recipe states. After I made them and scanned the comments to see what I did wrong, I saw one of the commenters used a jumbo cupcakes/muffin pan and got the results they expected. Almost all of mine bubbled over and some of them sank in the middle. They looked pretty ugly. That being said, their ugliness didn’t diminish their taste, but I didn’t want to show them off like I usually do. Then my husband took them to work without my knowledge (I was mortified and he said they were gone in 30 minutes. I guess they were a success, but I can’t get excited about making them again.
Loved these! Tasted just like the ones we took home from Restaurant Gary Danko in San Francisco. I, too, experienced the problem with way too much batter and cakes that ran over. I ended up making 18, but still too mucn. Next time, I will make 24.
wonderful recipe. unbelieveable flavor and moistness. Didn’t have cake flour used all purpose at the same amount. Will do it again but put less batter in muffin tin, mine also spewed out all over the top.
A+
Didn’t have cake flour, so used a mix of Whole Wheat and All-Purpose Flour minus the 3 Tbsp. They turned out light and fluffy. Several mentioned the portion size. If you have a jumbo cupcake pan, it will yield 12 cakes. I filled mine a little over 3/4 and yielded 18 cakes.
Serving recommendation: make a side of salted caramel for serving. This will help balance the sweetness ;
These were so good! They take a little bit of effort but are very worth it… They are not overly sweet but perfect for breakfast. I used brown sugar as a substitute for some white sugar. I will be making these again soon!
Loved the flavor, so yummy! I’m wondering about the “mini cake” reference. I also had enough batter for 2 dozen muffins, which explode with a TBS of cream in each. Wondering if I should have known that a restaraunt would have a jumbo muffin tin? I will try again with either a bigger muffin tin, less cream in the middle of regular muffins, or even maybe a mini loaf pan with 2 shots of cream cheese the middle. (Also, I had to substitute the bread flour with a flour-corn starch mixture. Will make sure I have bread flour for the next batch.
These cakes (muffins were good, but not great. They are just basically banana bread with an unremarkable filling. Also, this recipe makes more than enough batter for two dozen muffins, not one dozen as the recipe states.