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!

• Ready In: 40 mins
• Serves: 18
• Yields: 18 cupcakes

Ingredients

• 1⁄2 cup shortening
• 1 1⁄2 cups sugar
• 2  eggs
• 1  cup  mashed ripe banana (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
• 2  cups confectioners' sugar
• 1⁄3 cup butter, softened
• 3  tablespoons  mashed ripe bananas
• 1  tablespoon lemon juice

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 bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.