Banana Cupcakes

Name: Banana Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 cupcakes, 18 serving(s)
Ingredients: 1/2 cup shortening; 1 1/2 cups sugar; 2 eggs; 1 cup mashed ripe banana (about 2 medium); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup buttermilk; 2 cups confectioners' sugar; 1/3 cup butter, softened; 3 tablespoons mashed ripe bananas; 1 tablespoon lemon juice

Submitted by Crunchycookie23

"Go bananas with baking…especially when you have a bunch to use up. Ripe bananas are the secret to these down-home cupcakes. They look, smell and taste the best!"

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Ready In:: 40mins
Ingredients:: 14
Yields:: 18 cupcakes
Serves:: 18

ingredients

¹⁄₂ cup shortening
1 ¹⁄₂ cups sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
³⁄₄ teaspoon baking soda
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon salt
¹⁄₂ cup buttermilk
2 cups confectioners' sugar
¹⁄₃ cup butter, softened
3 tablespoons mashed ripe bananas
1 tablespoon lemon juice

directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.