Banana cupcakes-mix

Need a fast afterschool snack? Or perhaps you’ve been nominated by your child to provide munchies for the class party! Here is a super fast, dirt cheap Banana Cupcakes mix that you can create from bisquick or your own homemade quick mix.

2 cup Bisquick or Homemade Quick mix
1/3 cup Granulated sugar
1/3 cup Milk
1 Egg
1 Banana, peeled and sliced
2 tbsp Butter or margarine — Melted
2 tbsp Brown sugar — packed

Beat egg, sugar, melted butter and milk, adding the Bisquick/Quick Mix gradually. Pour batter into greased muffin tins until 1/2 full. Add a couple slices of banana & lightly sprinkle brown sugar on top of the banana. Add more batter over the banana slices. Top with remaining brown sugar.

Bake at 400F for 15 minutes

Banana Cupcake Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

(Click on the stars to vote!)

Pinterest Facebook Email

Share

Print SaveGo to Collections PDF

preparation timePrep 10 minutes mins

cook timeCook 15 minutes mins

total timeTotal 25 minutes mins

These easy banana cupcakes use baking mix, one ripe banana, and a handful of pantry staples for a soft, lightly sweet snack or simple dessert. Estimated total batch cost is $1.44, or about $0.12 per serving for 12 cupcakes.

ServingsServings 12 cupcakes

CourseCourse Dessert

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $1.44

Ingredients

1/21x2x

• ▢ 2 cups Bisquick or homemade quick mix
• ▢ ⅓ cup granulated sugar
• ▢ ⅓ cup milk
• ▢ 1 egg
• ▢ 1 banana peeled and sliced
• ▢ 2 tablespoons butter or margarine melted
• ▢ 2 tablespoons brown sugar packed

Equipment

12-cup muffin tin

Mixing Bowl

Measuring Cups

Measuring Spoons

Whisk or spoon

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Preheat the oven to 400°F and grease a 12-cup muffin tin.
2. Beat the egg, granulated sugar, melted butter, and milk together in a mixing bowl.
3. Gradually add the Bisquick or homemade quick mix and stir just until combined.
4. Fill each muffin cup about halfway with batter.
5. Add a couple of banana slices to each cup and lightly sprinkle some of the brown sugar over the banana.
6. Spoon a little more batter over the banana slices.
7. Top the cupcakes with the remaining brown sugar.
8. Bake for 15 minutes, or until the tops are lightly golden and the centers spring back when touched.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is 12 standard cupcakes based on the batter volume and a 12-cup muffin tin.
Prep time is estimated from the stated steps.
Estimated ingredient costs used: baking mix $0.42, granulated sugar $0.15, milk $0.09, egg $0.12, banana $0.13, butter $0.38, brown sugar $0.15.
Store cooled cupcakes airtight at room temperature 1 to 2 days, refrigerate 3 to 4 days, or freeze 2 to 3 months for best quality.

Tried this recipe?

Let us know how it was!