Eat Without

Banana Cupcakes

Source: Kids a Cookin’ Kansas Family Nutrition Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Add some potassium and flavor to your cupcakes by making them banana cupcakes.

Makes
12 cupcakes

Ingredients

  • 1/2 cup shortening (solid vegetable)
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup banana, mashed

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. In a large mixing bowl, cream shortening and sugar using an electric mixer. Add eggs and vanilla, mixing well.
  4. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt.
  5. Add dry ingredients (flour mixture) and bananas to creamed mixture (the egg mixture). Mix well until combined.
  6. Place paper baking cups in muffin tin or lightly coat muffin tin with cooking spray. Fill muffin cups 2/3 full of batter.
  7. Bake 20-22 minutes, until golden brown. Remove cupcakes from muffin tin and place on a rack to cool.

Notes

Learn more about: Bananas

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.