Advanced

Banana-Toffee Picnic Cupcakes

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Have ripe bananas? Mix them into cupcakes that are so good, they don't need frosting.

false

(23 Ratings)

23 Ratings

5 spoons 39%

4 spoons 26%

3 spoons 17%

2 spoons 13%

1 spoons

Member Reviews (1)

d908097a-ba1e-4319-be19-ea4219d94204

Pin It

PREP TIME
15 Min
TOTAL TIME
40 Min
SERVINGS
24

1: box Betty Crocker® SuperMoist® yellow cake mix

1: cup mashed very ripe bananas (2 medium)

1/3: cup water

1/3: cup vegetable oil

1/2: teaspoon almond extract

3: eggs

1/2: cup toffee bits

Save $$$ on your favorite brands

1 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in toffee bits. Divide batter evenly among muffin cups.
3 Bake 18 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool completely, about 30 minutes. Store loosely covered.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Stir in 1/2 cup miniature semisweet chocolate chips in place of the toffee bits, or to be really indulgent, toss in a half cup of both!

To ripen bananas, keep them uncovered at room temperature. To speed the process, place bananas in a perforated brown paper bag with a ripe apple!

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cupcake)

Calories 140

(Calories from Fat 50),

Total Fat 6g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 25mg;
Sodium 135mg;
Total Carbohydrate 20g

(Dietary Fiber 0g,
Sugars 12g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 2.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 1 of 1 Reviews View All

Posted 6/17/2009 10:22:59 PM REPORT ABUSE Joudi said:

Rating:

These muffins were so easy and delicious. I fixed them in less than 5 minutes. I took them today to a potluck and they were gone in seconds. Everyone loved them, even my son the picky eater ate 2. Highly recommended. thanks Bettycrocker.

This reply was: Helpful Inspiring