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Moist Banana Cupcakes

11 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

1 dozen

Updated: Oct. 22, 2022
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
Moist Banana Cupcakes
Moist Banana Cupcakes Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  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.

Nutrition Facts

1 each: 154 calories, 6g fat (2g saturated fat), 18mg cholesterol, 175mg sodium, 24g carbohydrate, 1g fiber), 2g protein.