Ingredient List
Cupcakes:
  • ¾ cup granulated sugar
  • ¼ cup vegetable shortening
  • ¼ cup unsweetened applesauce
  • 2 beaten eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon water
  • 1 cup ripe, mashed bananas
Icing:
  • 1 cup confectioners’ sugar
  • 1 - 1 ½ tablespoons milk
  • 1 teaspoon margarine
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.

Variations & Tip

  • 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
Instructions
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