GINA'S BANANA CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
- Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
- Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.
BANANAS FOSTER SURPRISE CUPCAKES
This recipe was inspired by the classic dessert, which I had for the first time at a restaurant with my parents when I was eleven years old. The flavor is magical! -Julie Ohnstad, Marietta, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 23
Steps:
- In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake., For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate until chilled, at least 30 minutes., Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.
Nutrition Facts : Calories 389 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 284mg sodium, Carbohydrate 64g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA CUPCAKES
These moist banana cupcakes will make you go bananas! Frost these yummy cupcakes with cream cheese frosting, chocolate frosting, peanut butter frosting, or caramel cream cheese frosting.
Provided by Cupcake-Princess
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together, flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in bananas. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture alternating with milk and beat until blended.
- Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
BANANA CUPCAKES
Soft and tender Banana Cupcakes topped with cream cheese frosting.
Provided by Jessica Holmes
Categories Cupcakes
Time 1h5m
Number Of Ingredients 16
Steps:
- Line a 12-hole muffin tray with cupcake liners. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat briefly just until combined.
- In a separate bowl, add flour, baking powder, cinnamon and salt and whisk briefly.
- Add flour mixture to the butter mixture, along with buttermilk and the mashed banana. Gently mix until just combined. The batter will be thick and creamy.
- Spoon batter into prepared cupcake liners and bake for approximately 18-20 minutes or until the cakes spring back lightly to the touch. Remove cupcake from muffin tray and place on a wire rack to cool completely.
- To make the cream cheese frosting, add butter and cream cheese (ensuring both are at room temperature) to a large mixing bowl. Beat with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Add vanilla.
- Add sugar, 1 cup at a time, and continue to beat on a medium speed until smooth. Transfer frosting to a large piping bag fitted with a large round tip. Pipe frosting onto each cupcake. Scatter over crushed walnuts.
Nutrition Facts : ServingSize 1 cupcake, Calories 486 calories, Sugar 45.4 g, Sodium 137.3 mg, Fat 25.3 g, SaturatedFat 14.4 g, TransFat 0 g, Carbohydrate 62.4 g, Fiber 1.2 g, Protein 4.7 g, Cholesterol 78.9 mg
CHOCOLATE DIPPED BANANA CUPCAKES WITH BANANA BUTTERCREAM
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 44 cupcakes).
- For the banana cake batter: In a large bowl, mix together the sugar, butter, vanilla and eggs. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture. Add the bananas and buttermilk and beat together well.
- For the dark chocolate cake batter: Put the cocoa in a medium heatproof bowl, pour 2 cups boiling water over it and whisk until smooth. Let the mixture cool.
- Sift together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at time, and then stir in the vanilla. Add the flour mixture alternately with the cocoa mixture.
- Fill the cupcake liners one-third full with the banana cake batter. Add the dark chocolate cake batter on top, filling the liners about two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
- For the ganache: Melt the chocolate chips and heavy cream in a double boiler, stirring the entire time. (Be careful not to get steam or water into your chocolate mixture, as it will seize.) Stir until completely melted and smooth. Add additional cream as needed a tablespoon at a time.
- For the buttercream: In a large bowl, whip the butter until light and fluffy. Gradually add the sweetened condensed milk, vanilla, banana bakery emulsion and bananas. Whip until smooth and creamy.
- Pipe the frosting onto the cupcakes. Drizzle with the chocolate ganache using a squeeze bottle or spoon.
BANANA SURPRISE CUPCAKES
Egg free, simple, and delicious. The surprise is a chocolate center... or you could make these banana chocolate chip cupcakes.
Provided by Kelsey
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and line 12 muffin cups.
- Mix dry ingredients.
- Add oil, milk and vanilla; stir until the mixture starts comes together.
- Mix in mashed bananas; do not over mix.
- Fill muffin cups 1/3 full, place a few chocolate chips in center of each muffin, and then cover with remaining batter.
- Bake on center rack about 30 minutes (toothpick comes out clean).
- If making chocolate chip cupcakes, mix in 1 cup chocolate chips with the bananas, and mini cupcakes take about 13 minutes to bake.
ROASTED BANANA AND PEANUT BUTTER CUPCAKES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
- For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
- Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
- Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
- For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.
BANANA PUDDING CUPCAKES
This dessert has all the flavors of banana pudding in a handheld treat. The cake is infused with vanilla cookie crumbs and studded with bits of banana, while a silky soft mixture of white chocolate and cream create a filling that tastes just like vanilla pudding. A swoop of frosting finishes off the dessert: perfect for when a craving for banana pudding strikes.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
- Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
- Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
- Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.
BANANA PUDDING CUPCAKES
Moist vanilla cupcakes filled with banana pudding and topped with whipped cream. I use homemade pudding and whipped cream for this recipe but you can use store-bought instead if pressed for time.
Provided by Terese The Novelist
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h23m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
- Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
- Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
- Combine vanilla pudding and sliced banana in a small bowl.
- Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.
Nutrition Facts : Calories 237 calories, Carbohydrate 35.4 g, Cholesterol 25.9 mg, Fat 9.8 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 226.4 mg, Sugar 1.8 g
MARSHMALLOW-FILLED BANANA CUPCAKES
A friend gave me this recipe when I first moved into my neighborhood 40 years ago. It might seem more time consuming than it is, but it's easy and the results are incredible. -Monique Caron, Buxton, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 373 calories, Fat 19g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 195mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA CUPCAKES
Good Food reader, Mita Patel, shares her recipe for these cute, energy-giving, choc-banana cupcakes
Provided by Good Food team
Categories Dinner, Supper, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
- In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
- Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
- Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.
Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium
MARI'S BANANA CUPCAKES
These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!
Provided by Mari
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
- Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g
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 CHOCOLATE SURPRISE CAKE
Make and share this Banana Chocolate Surprise Cake recipe from Food.com.
Provided by Food Frenzy
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add the flour, baking powder, sugar, butter, milk, vanilla extract, vinegar, and banana into a bowl and mix until mostly smooth, put half of the batter in bunt pan and set aside.
- Add melted chocolate, milk, and egg white into a bowl and beat. Add mixture into bunt pan be sure the chocolate does not touch the side of the pan.
- Add the rest of the batter and bake at 350°F for 30 to 40 minutes.
- Let cool for 10 minutes and enjoy.
Nutrition Facts : Calories 544.8, Fat 24.5, SaturatedFat 15.2, Cholesterol 50.3, Sodium 119.6, Carbohydrate 79.1, Fiber 3.6, Sugar 41.4, Protein 7.4
SURPRISE BANANA CAKE
This is an old Seattle recipe for a simple cake to turn overripe bananas into a delicious dessert.
Provided by tomg
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
- Cream together the butter or margarine and the sugar.
- Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.
Nutrition Facts : Calories 144 calories, Carbohydrate 21.2 g, Cholesterol 25.7 mg, Fat 6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 107.7 mg, Sugar 10.9 g
CREAM-FILLED BANANA CUPCAKES
The creamy filling is a surprise in these yummy banana cupcakes. A sprinkling of confectioners' sugar is all you need to top them off. -EdnaMae Stolze, Bethal Park, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 18
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. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 294 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 179mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
SURPRISE BANANA MUFFINS
I created these easy muffins after I'd stocked up on too much candy and banana bread mix. My family loves the peanut-butter surprise, and these muffins were a huge hit at a church potluck. -Teresa Heavilin, Kokomo, Indiana
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Prepare banana bread batter according to package directions, using milk, oil and eggs. Fill greased muffin cups two-thirds full. Place a peanut butter cup in the center of each; spoon remaining batter over top. , Bake at 400° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 271 calories, Fat 14g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 233mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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