Banana Toffee Cupcakes Recipes

BANANA-TOFFEE PICNIC CUPCAKES

Banana-Toffee Picnic Cupcakes image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ 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

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 135 mg, Sugar 12 g, TransFat 0 g

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