Taste of Home
Moist Banana Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 1 dozen.
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
Ingredients
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1/3 cup shortening
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2/3 cup sugar
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1 egg
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1 teaspoon vanilla extract
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3/4 cup mashed ripe bananas (about 2 small bananas)
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1-1/3 cups cake flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1 tablespoon confectioners' sugar
Directions
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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.
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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.
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