12 Serves
75 Mins
Preheat your oven to 175°C and line a muffin tray with cupcake liners.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
74 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
404 mg / 4,700 mgSodium
209 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
30 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Add the eggs and mashed bananas to the butter mixture, beating until well combined.
Gradually fold the dry ingredients into the wet mixture until just incorporated.
Divide the batter into the prepared muffin tray and bake for 25-30 minutes until a toothpick inserted comes out clean.
Allow the cupcakes to cool on a wire rack before drizzling with caramel sauce.
21
g36
g53
g
