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Moist Banana Cupcakes

11 reviews
Total Time
Prep: 15 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Arloia Lutz, Sebewaing, Michigan

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 22, 2022

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

Test Kitchen Approved

Moist Banana Cupcakes

11 reviews
Prep Time 15 min
Cook Time 20 min
Yield 1 dozen

Ingredients

  • 1/3 cup shortening
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup mashed ripe bananas (about 2 small bananas)
  • 1-1/3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon confectioners' sugar
Text Ingredients

Directions

  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.
  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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