BANANA CUPCAKES WITH CREAM CHEESE FILLING

CREAM CHEESE FILLING:

one 8 oz. pkg. cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 cup miniature butterscotch, semisweet or white chocolate chips

TOPPING:

3/4 cup finely chopped nuts

2 T. brown sugar, firmly packed or granulated sugar

CUPCAKES:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. kosher or coarse salt

1 cup mashed ripe bananas (about 3 medium bananas)

2/3 cup buttermik or sour milk

1/2 cup vegetable shortening

1 tsp. vanilla extract

2 large eggs

For cream cheese filling: In a small bowl, beat cream cheese, sugar, egg until smooth. Stir in desired flavor chips; set aside. For topping: In a small bowl, stir together nuts, sugar; set aside. For cupcakes: Preheat oven to 350. Line medium muffin cups with paper bake cups; set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt. Add bananas, buttermilk or sour milk, shortening, vanilla. Beat with an electric mixer on low speed until combined. Add eggs. Beat on medium speed 2 minutes. Fill muffin cups 1/2 full with batter. Spoon about 1 tsp. filling into center of each cupcake. Sprinkle 1 tsp. topping over top of each cupcake. Bake 20 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.