Banana Kiss In The Middle Cupcakes – a delicious recipe with bananas overripe, egg, milk, canola oil, flour, light brown sugar packed. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees. Line 12 muffin cups with liners and set aside.
2
In the bowl of a KitchenAid(R) Stand Mixer, combine the bananas, egg, milk and oil. Using the flat beater, mix on medium for 1-2 minutes, until well combined. Some banana chunks may remain
3
In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt.
4
With the stand mixer running on its lowest speed, add the dry ingredients to the wet ingredients a little at a time until just combined. Divide the batter evenly among the cupcake liners. Press a Hershey Kiss into the center of each cupcake, pressing to completely envelope it in batter. You may need to coax a little of the batter over the very tip.
5
Bake for 18-20 minutes, until golden brown. Transfer to a wire rack and cool completely.
446
kcal
Calories
19
g
Fat
64
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 bananas overripe, peeled, 1 large egg, 1/2 cup milk, 1/4 cup canola oil, and more.
Yes, Banana Kiss In The Middle Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
