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Cherry Banana Cupcakes Recipe
Cherry Banana Cupcakes Recipe photo by Taste of Home

Cherry Banana Cupcakes Recipe

Publisher Photo
Perfect for your breakfast on the go or a sweet treat, these Cupcakes come courtesy of Diana Benecke from Milwaukee, Wisconsin.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 5 servings

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

Nutritional Facts

1 cupcake equals 229 calories, 12 g fat (6 g saturated fat), 50 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Cherry Banana Cupcakes in Cooking for 2 Fall 2008, p46

Nutritional Facts

1 cupcake equals 229 calories, 12 g fat (6 g saturated fat), 50 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cherry Banana Cupcakes

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Dec. 6, 2013

"Tip: Spray paper muffin liners with cooking spray, works every time especially for lowfat muffins. These sound good to me, I will have to try."

MY REVIEW
Reviewed Feb. 14, 2011

"I really enjoyed the cupcakes from this recipe. I did double the recipe and found it good. I didn't have any trouble with the cupcake papers/ I did find tha the flavor did improve after a couple of days - more cherry. love the tip about using almond extract. I think I'll try that next time."

MY REVIEW
Reviewed Feb. 9, 2011

"I agree with other posts that people should not review unless you have made the recipe. "nuff said"

Back to my review- I also doubled the recipe- using two very ripe bananas and I got 12 regular cupcakes and a ramekin filled little cake (which I will use a bit of ganache on!)
I think they are very good little cupcakes- maybe the same as "hummingbird" cake? I used vanilla in mine as recipe called for but if I made these again I would use almond extract to give it a little more flavor/Users/iammaggiewilliams/Pictures/iPhoto Library/Originals/2011/Feb 9, 2011/IMG_4155.JPG"

MY REVIEW
Reviewed Feb. 7, 2011

"I quadrupled this recipe when I had grandchildren coming to visit--- they all LOVE bananas! I used non-stick spray instead of papers, and served them for breakfast with some scrambled egss. BIG hit! I never make small amounts, even though there are only two of us... freezers are wonderful inventions!"

MY REVIEW
Reviewed Feb. 7, 2011

"My husband and I double the recipe even though it's just the two of us. They work pretty well even with gluten-free flours substituted in. You really have to chop up the cherries to spread out their flavor and texture. Frankly, I far prefer them without."

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