Banana Cupcake With Peanut Butter Frosting

This is a light cupcake, NOT a muffin! Peanut butter icing is yummy but you only need a little, otherwise it overpowers the cupcake.

• Ready In: 35 mins
• Yields: 16 cupcakes

Ingredients

• 1⁄2 cup shortening
• 1 1⁄2 cups sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 1  cup  mashed ripe banana
• 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 peanut butter, softened
• 2 1⁄2 cups confectioners' sugar
• 3  tablespoons milk

Directions

1. 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.
2. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.
3. In a small mixing bowl, cream the peanutbutter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.