Best Moist Banana Cupcakes Recipes

MOIST BANANA CUPCAKES

Moist Banana Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

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 : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 2g protein.

MOIST CHOCOLATE BANANA WHOLE WHEAT CUPCAKES

Moist Chocolate Banana Whole Wheat Cupcakes image

This recipe is a healthy choice because of the Whole Wheat Flour and it has less sugar than the average cupcake recipe. The Cocoa makes it chocolatey but doesn't mask the banana flavour. You can also add 1/2 cup of chocolate chips and/or nuts! Don't tell your kids these are healthy, whole-wheat and low in sugar...they'll NEVER know! :o)

Provided by Emmys Mum

Categories Dessert

Time 25m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 12

Ingredients

3 bananas, Ripe
1/2 cup sugar
2 tablespoons sugar
2 eggs
1/4 cup whole milk
4 tablespoons butter, Melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly ground, if possible)
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 1/2 cups whole wheat flour
1/3 cup cocoa (not the sugary stuff, REAL cocoa)

Steps:

Preheat oven to 350 degrees.
In a blender combine the first 7 ingredients. Liquify.
In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
Grease muffin tins (or use paper liners).
Fill each Muffin tin to 3/4 full.
Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
Eat as is, or cool before icing with your favorite icing recipe.
Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.