Banana Cupcakes

Name: Banana Cupcakes
Ingredients: 1/2 cup shortening; 1-1/2 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup mashed ripe bananas (about 2 medium); 2 cups all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup buttermilk; 1/2 cup butter, softened; 2-1/2 cups confectioners' sugar; 3 to 4 tablespoons milk; Colored sprinkles, optional

14 ingredients

3 steps

Ingredients

1/2 cup shortening
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
3 to 4 tablespoons milk
Colored sprinkles, optional

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 vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition.
2

Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely.
3

In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.