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Banana Nut Cupcakes

These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. "I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party," notes the Seabeck, Washington subscriber. "I like to top them with cream cheese frosting," she adds.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    15 cupcakes

Ingredients

  • 1/3 cup butter-flavored shortening
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 3 medium)
  • 2 tablespoons 2% milk
  • 1 tablespoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts

Directions

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
  • Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 153 calories, 6g fat (1g saturated fat), 29mg cholesterol, 145mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein.

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