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“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!”
READY IN:
40mins
SERVES:
18
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.

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