"This is a light cupcake, NOT a muffin! Peanut butter icing is yummy but you only need a little, otherwise it overpowers the cupcake."
1 1/2 cups
mashed ripe banana
peanut butter, softened
2 1/2 cups
In a large mixing 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 16 paper-lined muffin cups two-thirds full.
Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
In a small mixing bowl, cream the peanutbutter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.
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Banana Cupcake With Peanut Butter Frosting (cont.)