Banana Cupcakes

These cupcakes tastes so good that you’ll never know that half the fat was replaced with applesauce by Kathy Walsten, Kansas Wheat Commission home economist.


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 


  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.

Variations: For bananas, substitute 2 cups shredded zucchini and add 1 teaspoon cinnamon.

Add chopped nuts if desired.

For icing, combine 1 cup confectioners’ sugar, 1 - 1 ½ tablespoons milk and 1 teaspoon margarine.

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.

Makes 14 cupcakes.

Nutrition information per serving (one 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.