BANANA CUPCAKES
This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. -Wanda Thole, Leonard, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition., Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely. , In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.
Nutrition Facts : Calories 297 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 204mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA CUPCAKES WITH MOLASSES FROSTING
I set out on an adventure to find the best of the best cupcakes when my son and his lovely wife decided to get married and asked me to make the cupcakes for it. No mixes for this chick...no no no, I had to do it from scratch and do it well!!! Didn't want to disappoint ya know!!! lol lol When these banana cupcakes were choosen...
Provided by Wendy Rusch
Categories Cakes
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Fill a 12 cupcake tin with liners.
- 2. Sift together flour, baking powder, baking soda, salt and set aside.
- 3. In a large bowl, combine butter and sugar until light and fluffy. Beat in eggs one at a time, mixing very well after each addition. Add in vanilla and bananas, mixing well. Mix in half the flour mixture, then buttermilk and then remaining flour mixture, mixing well after each addition but only until just moistened. Stir in nuts, if desired.
- 4. Fill liners 3/4 full. Bake 17-20 minutes or until toothpick comes out clean.
- 5. Frosting: Combine butter and cream cheese until smooth and creamy, add molasses and vanilla, mixing well, then 1 c of powdered sugar at a time, mixing very well. May add a little milk to make for easier spreading consistency, if needed.
BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING
I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!
Provided by merlfish
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, and salt together in a bowl.
- Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
- Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
- Spread frosting over cupcakes.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 55.3 g, Cholesterol 41.4 mg, Fat 12 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 7.3 g, Sodium 133.8 mg, Sugar 42 g
FROSTED BANANA CUPCAKES
Go bananas with baking...especially when you have a bunch to use up. Ripe bananas are the secret to these down-home cupcakes. They look, smell and taste the best! -Jane Dearing, North Liberty, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.
Nutrition Facts : Calories 270 calories, Fat 10g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
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4.8/5 (35)Category Cupcakes
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no flour pockets at the bottom of the bowl.
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