So Easy Egg And Dairy Free Cupcakes - cooking recipe

Ingredients

1 (18 ounce) box yellow cake mix (look carefully at allergen list)
1 1/3 cups water
1/3 cup vegetable oil
1 banana (ripe and mashed)
1 teaspoon baking powder
1 tablespoon vinegar

Preparation

Preheat the oven to 350.
Line 24 muffin cups with cupcake papers.
Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
Pour the batter into the muffin cups.
Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
Frost with a purchased dairy and egg free frosting or make your own to use.
I find that they are less crumbly if you refrigerate them overnight before serving.