Apple Banana Cupcakes
This is a cupcake that smells as good as it tastes. It's an old Polish recipe from some of the best bakers in Milwaukee!
24 standard cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening
1 1/4 cups granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples, peeled, cored and shredded
Preheat oven to 375°F (191°C). Prepare muffin pans by placing 24 baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each baking cup half full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes in pan on wire cooling rack for 5 to 8 minutes. Remove cupcakes from pan; cool completely on wire cooling rack.
Preparation Time: 20 minutes
Bake Time: 25 minutes
Amount per serving: Calories: 151; Total Fat: 6.3 g; Cholesterol: 18 mg; Sodium: 158 mg; Total Carbs: 22.3 g; Dietary Fiber: 0.8 g; Protein: 1.8 g