Moist Banana Cupcakes

Name: Moist Banana Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

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

Yield 1 dozen

Test Kitchen Approved

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

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

Directions

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.
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.