These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. "I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party," notes the Seabeck, Washington subscriber. "I like to top them with cream cheese frosting," she adds.
Banana Nut Cupcakes
Banana Nut Cupcakes
Prep Time
15 min
Cook Time
20 min
Yield
15 cupcakes
Ingredients
- 1/3 cup butter-flavored shortening
- 2/3 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 2 tablespoons 2% milk
- 1 tablespoon vanilla extract
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped nuts
Directions
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
- Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 cupcake: 153 calories, 6g fat (1g saturated fat), 29mg cholesterol, 145mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein.
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