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Moist Banana Cupcakes

 Moist Banana Cupcakes
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
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/3 cup shortening
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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

Directions

  • 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.
  • 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.

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Moist Banana Cupcakes (continued)

Nutritional Facts:Nutritional Analysis: One cupcake equals 154 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.