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

Moist Banana Cupcakes Recipe

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4.5 13 12
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I got this recipe my mother-in-law more than 40 years ago. They taste as good today as they did back then!—Arloia Lutz, Sebewaing, Michigan
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 1/3 cup shortening
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup mashed ripe bananas (about 2 small bananas)
  • 1-1/3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon confectioners' sugar

Nutritional Facts

1 each: 154 calories, 6g fat (2g saturated fat), 18mg cholesterol, 175mg sodium, 24g carbohydrate (0g sugars, 1g fiber), 2g protein Diabetic Exchanges:1-1/2 starch, 1 fat


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 1 dozen.
Originally published as Banana Cupcakes in Country Woman January/February 2003, p37

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Reviewed Mar. 13, 2013

"LOVE need to add the sugar on top if you don't want."

Reviewed Aug. 3, 2011

"So easy to do and the spices with the banana delicious."

Reviewed Jan. 14, 2011

"My kids loved these muffins and so did I. I only used cinnamon not the other spices and I did not sprinkle sugar on top. They were almost all gone before they cooled!"

Reviewed Sep. 8, 2010

"These cupcakes were so good."

Reviewed Sep. 7, 2010

"I made these for a Labor Day snack. They were delicious. I didn't have cloves so I used pumpkin pie spice instead and omitted the powder sugar. They were full of flavor and no one could eat just one!"

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