MARI'S BANANA CUPCAKES
These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!
Provided by Mari
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
- Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g
GINA'S BANANA CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
- Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
- Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.
TROPICAL BANANA SCONES
This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!
Provided by DMK
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
- Mix flour, baking soda, baking powder, and salt together in a small bowl.
- Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
- Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
- Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Carbohydrate 38.9 g, Cholesterol 16.8 mg, Fat 13.7 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 10 g, Sodium 271.2 mg, Sugar 12.4 g
BEST BANANA CUPCAKES
Make and share this Best Banana Cupcakes recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350°F.
- In large bowl, cream butter and sugar with electric mixer until light and fluffy.
- In medium bowl, combine flour, baking soda, and salt; set aside.
- Add eggs, vanilla and banana; mix well.
- Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
- Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with "muffin tops".
- Bake 20-25 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.
- (We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.).
Nutrition Facts : Calories 354.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 89.7, Sodium 260.9, Carbohydrate 48.8, Fiber 1.2, Sugar 28, Protein 4.8
CREAM-FILLED BANANA CUPCAKES
The creamy filling is a surprise in these yummy banana cupcakes. A sprinkling of confectioners' sugar is all you need to top them off. -EdnaMae Stolze, Bethal Park, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick.) Cool to room temperature. , In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners' sugar. , Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill with filling; replace tops. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 294 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 179mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
MOIST BANANA CUPCAKES
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
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.
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