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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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    1 dozen

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

Directions

  • 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
1 each: 154 calories, 6g fat (2g saturated fat), 18mg cholesterol, 175mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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