Banana Cupcakes

Moist banana cupcakes made with ripe bananas and simple ingredients. This is the perfect idea for a quick, delicious, and kid-friendly snack!

Prep Time 20

Cook Time 25

Total Time 45

Servings 14

Baking Temp 375°F

Equipment

Muffin Baking Pan
Large mixing bowl

Ingredients

¾ cup granulated sugar
¼ cup vegetable shortening
¼ cup unsweetened applesauce
2 beaten eggs
1 teaspoon vanilla extract
1.5 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon water
1 cup ripe, mashed bananas

Instructions

Cupcakes

Preheat oven to 375°F. Coat muffin cups with nonstick cooking spray or line with paper baking cups.
In a large mixing bowl, beat sugar, shortening, applesauce, eggs and vanilla until blended.
Add flour, salt, baking powder, soda, water, and ripe bananas; beat on medium speed until blended.
Fill muffin cups ⅔ full and bake 20 to 25 minutes, or until golden brown.
Remove from pans and cool.

Icing

Combine confectioners’ sugar, milk and margarine. Mix until smooth consistency and drizzle over cupcakes.

Notes

Variations: For bananas, substitute 2 cups shredded zucchini and add 1 teaspoon cinnamon. Add chopped nuts if desired.

Tip: Over-ripe bananas can be peeled and frozen in a plastic container or freezer bag. Remove from freezer and thaw before using in recipe.

Nutrition Information (1 cupcake without icing):

151 cal, 5 g fat, 30 mg chol, 154 mg sodium, 25 g carbo, 1 g fiber, 2 g pro, 27 mcg folate.

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