Banana Nut Cupcakes
Quick Cooking
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These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. "I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party," notes the Seabeck, Washington subscriber. "I like to top them with cream cheese frosting," she adds.
SERVINGS: 15
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.
Ingredients:
- 1/3 cup butter-flavored shortening
- 2/3 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped nuts
Directions:
In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the eggs. Stir in the bananas, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 15 cupcakes.