Banana-Toffee Picnic Cupcakes

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

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 24

Ingredients

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
  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
140
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
135mg
135%;
Total Carbohydrate
20g
20%
(Dietary Fiber
0g
0%
  Sugars
12g
12%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
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:
1
*Percent Daily Values are based on a 2,000 calorie diet.