Banana Buttermilk Cupcakes

Banana Buttermilk Cupcakes Author: Canadian Living Credits: Banana Buttermilk Cupcakes

Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.

  • Portion size 12 servings

Ingredients

Method

In large bowl, beat butter with sugar until fluffy; beat in egg. Beat in banana and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.

Nutritional facts Per cupcake: about

  • Sodium 183 mg
  • Protein 3 g
  • Calories 192.0
  • Total fat 9 g
  • Potassium 138 mg
  • Cholesterol 37 mg
  • Saturated fat 5 g
  • Total carbohydrate 27 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Banana Buttermilk Cupcakes