These Banana Cupcakes taste so good that you’ll never know that half the fat was replaced with applesauce by Kathy Walsten, former Kansas Wheat Commission home economist.
Ingredients
Cupcakes
¾ cup granulated sugar
¼ cup vegetable shortening
¼ cup unsweetened applesauce
2 beaten eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon water
1 cup ripe, mashed bananas
Icing
1 cup confectioners’ sugar
1 - 1 ½ tablespoons milk
1 teaspoon margarine
Directions
Cupcakes
1. Preheat oven to 375°F. Coat muffin cups with nonstick cooking spray or line with paper baking cups.
2. In a large mixing bowl, beat sugar, shortening, applesauce, eggs and vanilla until blended.
3. Add flour, salt, baking powder, soda, water, and ripe bananas; beat on medium speed until blended.
4. Fill muffin cups ⅔ full and bake 20 to 25 minutes, or until golden brown.
5. Remove from pans and cool.
Icing
1. Combine confectioners’ sugar, milk and margarine. Mix until smooth consistency and drizzle over cupcakes.
Variations: For bananas, substitute 2 cups shredded zucchini and add 1 teaspoon cinnamon. Add chopped nuts if desired.
Tip: Over-ripe bananas can be peeled and frozen in a plastic container or freezer bag. Remove from freezer and thaw before using in recipe.
NUTRITION INFORMATION (1 cupcake without icing) 151 cal, 5 g fat, 30 mg chol, 154 mg sodium, 25 g carbo, 1 g fiber, 2 g pro, 27 mcg folate.