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!
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.