Recipe by Barbara
"This is a cupcake that smells as good as it tastes. It's an old Polish recipe from some of the best bakers in Milwaukee!"
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1 1/4 cups
ripe bananas, mashed
apples - peeled, cored and shredded
These are much more like muffins and the are absolutely delicious! I made some changes - I didn't have any buttermilk so just omitted totally, used 1 c. white and 1 c. whole wheat flour, subsituted the shortening with applesauce, and used 4 bananas (they were going bad). I also used a strusel topping per other reviews. It makes a lot and even after 5 days they were still moist! I will try freezing some next time - will make again soon - as I have some bananas getting over ripe.
These were just OK. Nothing special. Tasted just like an ordinary banana muffin.
My changes: vegetable oil instead of shortening, 1/4tsp nutmeg. Soft velvety inside, perfect crumb on the outside. Not strongly flavored by the apple or banana, but you can still taste each, along with the spices. For more of a dessert I may add walnuts or whitechocolate chips and a cream cheese frosting. Great as is though! I bet they freeze well too.
You can't go wrong with these delicious cupcakes! Paired with the "Brown Sugar Cream Cheese Frosting" for a fabulous duo!
While I noticed that a good number of reviewers chose to chop the apples in this recipe, and while I'm sure that would be good as well, I kind of had a hunch that just as with similar recipes made with zucchini or carrots, shredding the apple would contribute to the cupcake/muffin's (they're both so similar these days!) texture. I'm so glad I followed the recipe exactly as written! Whether you call it a cupcake or a muffin, this is a nice little treat - most important, what we always look for first, they're moist. But they also have their own, unique little flavor going on, not quite banana but not quite apple, with a hint of spice. I'm also glad I preferred to keep it on the "bare naked" side, even though I was tempted to frost or glaze these. I merely topped them with some demerara sugar (aka sugar in the raw) which gave them a sparkly crunch. Growing up in Milwaukee, where the submitter says this recipe originates, I can see how these would have been a part of the great, ethnic cooking and baking traditions we have here. Very nice recipe - (love the shredded, not chopped, apples!)
These were absolutely delicious! But beware -- the first batch I cooked got overcooked and burned. To prevent this with the second batch, I set the oven to 350 and then made sure the tops of the cupcakes were even before popping them in the oven. I took the others' advice and chopped the apples, and I also added chopped walnuts in the mix It was fabulous!! It tasted just like the buttermilk spice muffins at Mimi's Cafe. You must try these!!!
These are really good! I took the advice of some reviewers and chopped the apples instead of shredding. I also subsituted some of the white sugar with brown sugar and topped the muffins with the mixture of margerine, brown sugar, walnuts and flour. I offered these muffins to my workmates and there were no leftovers!
If you haven't tried this recipe, do yourself and everyone around you a favor, make it. This is definitely a "Five Star", "the Best!"
I absolutely "loved" this recipe and so did my husband and his co-workers! The taste was sooooo good and it was super moist. I doubled the recipe and made a two-layer 9-inch cake and 12 cupcakes. I took the time to read a lot of the reviews and diced my apples instead of shredding them. You could taste both the banana and apple, what a wonderful combination! This will be one of my special recipes that will be made often.
Thank you for sharing! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Banana Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 57
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