TOKYO BANANA CUPCAKES Recipe

Name: TOKYO BANANA CUPCAKES
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Vanilla Cake Mix, Sponge Cake mix preferably; 2 each Egg; 2 tbsp Corn starch; 1/2 cup Sugar; 300 ml Milk; 1 tsp Vanilla Extract; 2 medium Ripe Banana; 3 cup Swiss Meringue Buttercream; 1 tsp Banana Flavoring; 1 Yellow Food Coloring

Servings: persons

1 box Vanilla Cake Mix, Sponge Cake mix preferably
2 each Egg
2 tbsp Corn starch
1/2 cup Sugar
300 ml Milk
1 tsp Vanilla Extract
2 medium Ripe Banana
3 cup Swiss Meringue Buttercream
1 tsp Banana Flavoring
1 Yellow Food Coloring

1
Make your cupcake as instructed behind the box.
2
For filling, in a bowl, mash bananas using potato masher or fork.
3
Then add the rest of the ingredients.
4
Sift through a saucepan.
5
Cook on low-med heat untik thicken.
6
Don't stop whisking while cooking.
7
Transfer to a bowl, chill in the fridge.
8
Assembly: take a cupcake, make a hole in the middle using apple corer, then fill with banana filling.
9
Do it for all the cupcakes.
10
Lastly, frost your cupcakes with frosting and enjoy!

1576

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box Vanilla Cake Mix, Sponge Cake mix preferably, 2 each Egg, 2 tbsp Corn starch, 1/2 cup Sugar, and more.

Yes, TOKYO BANANA CUPCAKES falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

TOKYO BANANA CUPCAKES

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