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Cherry Banana Cupcakes

Cherry Banana Cupcakes
Perfect for your breakfast on the go or a sweet treat, these Cupcakes come courtesy of Diana Benecke from Milwaukee, Wisconsin.
5 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 2 tablespoons beaten egg
  • 1/4 cup mashed ripe banana
  • 2 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon plus 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons chopped maraschino cherries, well drained
  • 2 tablespoons chopped walnuts

Directions

  • In a small bowl, cream butter and sugar until smooth. Add egg; mix
  • well. Beat in the banana, buttermilk and vanilla. Combine the flour,
  • oats, baking soda and salt; add to creamed mixture just until
  • moistened. Fold in cherries.
  • Fill paper-lined muffin cups three-fourths full. Sprinkle with
  • walnuts. Bake at 350° for 18-20 minutes or until a toothpick
  • comes out clean. Cool for 5 minutes before removing from pan to a
  • wire rack to cool completely. Yield: 5 cupcakes.
Nutrition Facts: 1 cupcake equals 229 calories,
© Taste of Home 2013

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Cherry Banana Cupcakes (continued)

Nutrition Facts: 12 g fat (6 g saturated fat), 50 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013