Serves 12
209 cal · 36 min
Banana Cupcakes
Recipe GLPR31a7a2340fae4d
Classic banana cupcakes made with mashed bananas, shortening, and warm vanilla flavors. These tender, moist cupcakes are perfect for any occasion and yield 12 servings.
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Ingredients
1/2 cup shortening (solid vegetable)
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350°F. In a large mixing bowl, use an electric mixer to cream together the shortening and sugar until the mixture becomes light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Pour in the vanilla extract and mix until fully combined.
In a separate medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
Add the dry flour mixture and the mashed banana to the wet ingredients, stirring with the electric mixer until just combined. Do not overmix.
Line a 12-cup muffin tin with paper cupcake liners, or lightly spray the tin with cooking spray if using reusable cups.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 20-22 minutes until the tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean.
Remove the muffin tin from the oven and let the cupcakes cool in the tin for a few minutes, then transfer them to a wire cooling rack to cool completely.
