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Upside-Down Banana Cupcakes
Upside-Down Banana Cupcakes

Upside-Down Banana Cupcakes

1 Hr(s) 20 Min(s) (incl. cooling)
15 Min(s) Prep
1 Hr(s) 5 Min(s) Cook
Healthy Living
Try a new take on banana cupcakes with these Upside-Down Banana Cupcakes! A mixture of sliced bananas and chopped walnuts makes for a scrumptious topping.
What You Need
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24 servings
Original recipe yields 24 servings
1 large banana, thinly sliced on bias
1/4 cup butter, melted
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1 pkg. (2-layer size) yellow cake mix
4 eggs
1-1/4 cups water
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Let's Make It
1
Heat oven to 350ºF.
2
Toss bananas with butter in medium bowl. Add sugar, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
3
Whisk remaining ingredients until blended; spoon over fruit mixture.
4
Bake 25 min. or until tops spring back when pressed lightly in centers. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners. Cool completely.
Kitchen Tips
Tip 1
Serving Suggestion
Serve topped with thawed COOL WHIP Whipped Topping.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 160mg
7%
Total Carbohydrates 18g
7%
Dietary Fiber less than 1g
2%
Sugars 13g
26%
Protein 2g
4%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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