Banana Nut Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 15 cupcakes.
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.
Ingredients
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1/3 cup butter-flavored shortening
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2/3 cup sugar
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2 eggs
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1 cup mashed ripe bananas (about 3 medium)
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2 tablespoons 2% milk
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1 tablespoon vanilla extract
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1-1/3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup chopped nuts
Directions
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1.
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.
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2.
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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