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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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

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  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.

  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Nutrition Facts

150.8 calories; protein 1.8g 4% DV; carbohydrates 22.3g 7% DV; fat 6.3g 10% DV; cholesterol 15.6mg 5% DV; sodium 158.3mg 6% DV. Full Nutrition

Reviews (361)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2003
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. Read More
(151)

Most helpful critical review

Rating: 1 stars
07/10/2003
I followed the recipe as written & did not care for these cupcakes. They were heavy plus the spices and sugar were not enough for my taste. Need to fill cupcakes about 2/3 or to the top to get a nice "dome shape". Sorry but I won't be making these again. Read More
(4)
445 Ratings
  • 5 star values: 332
  • 4 star values: 92
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
10/30/2003
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. Read More
(151)
Rating: 5 stars
01/28/2006
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. Read More
(135)
Rating: 5 stars
08/24/2003
You can't go wrong with these delicious cupcakes! Paired with the "Brown Sugar Cream Cheese Frosting" for a fabulous duo! Read More
(90)
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Rating: 5 stars
11/05/2009
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!) Read More
(82)
Rating: 5 stars
08/24/2003
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!!! Read More
(56)
Rating: 5 stars
08/24/2003
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! Read More
(40)
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Rating: 5 stars
08/24/2003
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!:-) Read More
(32)
Rating: 5 stars
06/06/2003
I love these cupcakes! I diced the apples instead of shredding to get more of the apple flavor as some others had suggested--worked great. I didn't have buttermilk so I substituted 4 tablespoons of yogurt which worked fine. 6 of them were gone in a matter of a few minutes out of the oven with no frosting! Thanks for an excellent and easy recipe for two great fruits! Read More
(32)
Rating: 4 stars
05/20/2005
These muffins were really good. It's a mix between banana nut bread and apple pie! I followed some other tips w/ the apples. Instead of grating the apples I chopped them up into small slivers instead. I used fresh nutmeg also I think that makes a huge difference in how the muffins taste. I got a little less than 24 muffins. I think I ended w/ 18 small muffins. I wonder if I can substitute half of the "shortening" and use applesauce instead? Because I did grate some apple into the mix and it tasted fine. I ate a couple of muffins and threw the rest into a freezer bag. Pull out and microwave for a quick breakfast or snack. You should definitely try it! Read More
(25)
Rating: 1 stars
07/10/2003
I followed the recipe as written & did not care for these cupcakes. They were heavy plus the spices and sugar were not enough for my taste. Need to fill cupcakes about 2/3 or to the top to get a nice "dome shape". Sorry but I won't be making these again. Read More
(4)