BANANA NUT CUPCAKES

Banana Nut Cupcakes image

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.

Provided by Taste of Home

Time 35m

Yield 15 cupcakes.

Number Of Ingredients 11

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

Steps:

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 : Calories 153 calories, Fat 6g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.