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Banana-Toffee Picnic Cupcakes

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Banana-Toffee Picnic Cupcakes
  • Prep 15 min
  • Total 40 min
  • Servings 24
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Have ripe bananas? Mix them into cupcakes that are so good, they don't need frosting.
Updated Jul 21, 2011

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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!
  • tip 2
    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!

Nutrition

140 Calories, 6g Total Fat, 1g Protein, 20g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
135mg
6%
Potassium
50mg
1%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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