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Banana Cupcakes

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Ingredients

  • LEMON BUTTER FROSTING:
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (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 banana
  • 1 tablespoon lemon juice

Details

Preparation

Step 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.
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.
In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen

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