Banana Cupcakes Recipe

Photo by: Taste of Home

88% would make again

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"This recipe was given to me by my mother, and I've since handed it down to my daughters," says Wanda Thole of Leonard, Minnesota. "The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it."

• 18 Servings
• Prep: 20 min. Bake: 15 min.

Ingredients

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

Directions

• In a large bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
• Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes, garnish with sprinkles if desired. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 297 calories, 11 g fat (5 g saturated fat), 38 mg cholesterol, 204 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.