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Banana Cupcakes Recipe
Banana Cupcakes Recipe photo by Taste of Home

Banana Cupcakes Recipe

Publisher Photo
"This recipe was given to me by my mother, and I've since handed it down to my daughters," says Wanda Thole of Leonard, Minnesota. "The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it."
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 18 servings

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk
  • FROSTING:
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 3 to 4 tablespoons milk
  • Colored sprinkles, optional

Nutritional Facts

1 serving (1 each) equals 297 calories, 11 g fat (5 g saturated fat), 38 mg cholesterol, 204 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition.
  2. Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove to wire racks to cool completely.
  3. In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired. Yield: 1-1/2 dozen.
Originally published as Banana Cupcakes in Quick Cooking March/April 2002, p15

Nutritional Facts

1 serving (1 each) equals 297 calories, 11 g fat (5 g saturated fat), 38 mg cholesterol, 204 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Banana Cupcakes

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 27, 2013

....I'm making this again for the second time.

MY REVIEW
Reviewed Apr. 8, 2012

This was a great family get together desert the kids love making them

MY REVIEW
Reviewed Mar. 30, 2012

These cupcakes are so delicious! My boyfriend wanted Banana Cupcakes for his birthday, so I tried this recipe for the first time and I was very pleased. The bake time says 15 mins, but I found that it took a little longer, more like 20 mins. I'm sure it varies by oven. All in all, I will make these cupcakes again for sure. Very yummy to the tummy! Go banana cupcakes!!

MY REVIEW
Reviewed Jul. 21, 2011

I made these cupcakes and loved them! I took them to 2 different get togethers and they were gone in minutes! The frosting didn't turn out the way I wanted it to, would use a different recipe for that because I'm not an experienced cook I'm not 100% sure on what to add to made it better..but the cupcake recipe was fabulous!

MY REVIEW
Reviewed Jul. 16, 2011

I made this more of a vegan recipe with some alterations. I used soy margarine for the shortening, whole wheat white flour for the flour, egg replacer for eggs, organic unrefined sugar for sugar and since I didnt have any almond milk or buttermilk, I used my son's milk and added about a teaspoon of vinegar to sour it and made my own vegan cream cheese frosting. These cupcakes are wonderful. Very moist. I wanted to make cupcakes for my son's birthday in August and did a pretest of this one and will definelty be using this recipe for his cupcakes.

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