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Frosted Banana Cupcakes

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! —Jane Dearing, North Liberty, Indiana
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    1-1/2 dozen

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (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
  • LEMON BUTTER FROSTING:
  • 2 cups confectioners' sugar
  • 1/3 cup butter, softened
  • 3 tablespoons mashed ripe banana
  • 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 in 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.
Nutrition Facts
1 each: 270 calories, 10g fat (4g saturated fat), 33mg cholesterol, 168mg sodium, 44g carbohydrate (32g sugars, 1g fiber), 3g protein.

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