Banana-Toffee Picnic Cupcakes
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Updated Jul 21, 2011
Have ripe bananas? Mix them into cupcakes that are so good, they don't need frosting.
Banana-Toffee Picnic Cupcakes
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- Prep Time 15 min
- Total 40 min
- Servings 24
- 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
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
-
Step2In 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.
-
Step3Bake 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
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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