Banana cupcakes. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Most banana cupcake recipes I've tried are a little dense and muffin/bread like.
In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy.
These banana cupcakes are quick, easy, and delicious.
Better yet, they are based on one of my favorite recipes from Grandma's recipe book!
You can cook Banana cupcakes using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Banana cupcakes
- You need 2 of cup, all-purpose flour.
- It's 3/4 of cup, brown sugar.
- It's 4 of pcs, banana's.
- Prepare 1/2 of cup, milk.
- You need 1/2 of tsp, baking soda.
- Prepare 1/2 of tsp, baking powder.
- Prepare 1/2 of cup, oil.
- You need 1/4 tsp of salt.
Grandma makes them with vanilla as the only spice, but when my son Myles and I make them, we like to add a slew of spices to the recipe. Five Ingredient Banana Cupcakes are a fabulous alternative to making banana bread with overly ripe bananas. How long do you bake mini banana cupcakes? You can test for doneness by sticking a toothpick in the center of a cupcake.
Banana cupcakes instructions
- If you don't have ripe bananas, put them on the oven at 380°f in 10-20 minutes every 10 minutes flip the banana. For the brown sugar, if you're brown sugar hardened put some wet paper towel on top of the bow of brown sugar and microwave it for 20 seconds. If you want to butter you can use butter for the butter you want to melt the butter..
- Pre-heat the oven for 380°f or 175°c.
- For the wet mixture. Smash the bananas after smashing the bananas mix together the bananas, egg, oil, brown sugar, and milk..
- For the dry mixture. Put together the flour, baking soda, baking powder, and salt.
- Pour your dry mixture into your wet mixture and mix it until you know it's ready.
- Grease you cupcake pan out off the left over butter or oil from your mixture, if you don't have cupcake liner it's okay also, put 1/2 cup of the mixture on your cupcake pan, then bake it for 30-40 minutes.
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. Banana cupcakes are great for freezing, as long as they haven't been frosted yet! Once they've completely cooled, put them in an airtight container or freezer storage bag.