Banana Cupcakes
Add some potassium and flavor to your cupcakes by making them banana cupcakes.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/12 of recipe (65g)
209
Calories
3g
Protein
29g
Carbs
9g
Fat
1g
Fiber
16g
Sugar
203mg
Sodium
Saturated Fat 2 g · Cholesterol 34 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
shortening
1/2 cup · solid vegetable
sugar
3/4 cup
eggs
2 large
vanilla extract
1 teaspoon
flour
1 1/2 cups
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1/2 teaspoon
banana, mashed
1 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
In a large mixing bowl, cream shortening and sugar using an electric mixer. Add eggs and vanilla, mixing well.
- 4
In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.
- 5
Add dry ingredients (flour mixture) and bananas to creamed mixture (the egg mixture). Mix well until combined.
- 6
Place paper baking cups in muffin tin or lightly coat muffin tin with cooking spray. Fill muffin cups 2/3 full of batter.
- 7
Bake 20-22 minutes, until golden brown. Remove cupcakes from muffin tin and place on a rack to cool.
Source: USDA MyPlate Kitchen · Kids a Cookin’ Kansas Family Nutrition Program
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