Prep Time 20m
Cook Time 25m
Ready Time 90m
Yield 24 cupcakes


Ingredients
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sugar
  • 2 large eggs, lightly beaten
  • 1 cup mashed ripe bananas , (about 2 medium bananas)
  • 2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/4 cup sour cream
CREAM CHEESE CINNAMON FROSTING
  • 3 tablespoons Crisco® All-Vegetable Shortening
  • OR 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
  • 1 (3 oz.) package cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar
Preparation Directions
  • Step 1Heat oven to 350ºF. Line 24 muffin cups with paper liners.
  • Step 2Beat 1/2 cup shortening and 1 1/2 teaspoons vanilla in large bowl. Add sugar gradually, beating thoroughly. Add eggs one at a time, beating until light and fluffy after each addition. Blend in bananas.
  • Step 3Combine cake flour, salt, and baking soda; add to beaten mixture alternately with sour cream, beating well after each addition.
  • Step 4Spoon batter into prepared muffin cups, filling each about 2/3 full.
  • Step 5Bake 25 minutes or until a toothpick inserted in center comes out clean. Remove from pans to cool.
CREAM CHEESE CINNAMON FROSTING
  • Step 1Beat 3 tablespoons shortening, cream cheese, cinnamon, and 2 teaspoons vanilla in medium bowl until light and fluffy. Gradually add powdered sugar, beating until smooth and creamy. Frost cooled cupcakes.
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