Serves 24
40 min
Banana Toffee Picnic Cupcakes
Recipe GLPRf1fe57cfab0080
Golden, moist cupcakes packed with ripe banana flavor and sweet toffee bits. Made with a simple yellow cake mix and egg base, these portable treats are perfect for picnics and gatherings. A delightful combination of caramel toffee crunch and fresh banana in every bite.
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Ingredients
1 box yellow cake mix
1 cup mashed very ripe bananas (about 2 medium)
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 teaspoon almond extract
1/2 cup toffee bits
Directions
Preheat your oven to 350°F (or 325°F if using dark or nonstick muffin pans). Line 24 regular-size muffin cups with paper baking liners.
In a large bowl, combine the yellow cake mix, mashed bananas, water, vegetable oil, almond extract, and eggs. Using an electric mixer, beat on low speed for 30 seconds until the ingredients are beginning to blend.
Increase mixer speed to medium and beat for 2 minutes until the batter is smooth and well combined.
Fold in the toffee bits gently with a spatula until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18 to 25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center of one comes out clean.
Remove the cupcakes from the muffin pans immediately and place them on cooling racks. Allow to cool completely, about 30 minutes. Store loosely covered at room temperature.
