Banana Cupcakes

Banana Cupcakes
Banana Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • LEMON BUTTER FROSTING:

  • 2

    cups confectioners' sugar

  • 1/3

    cup butter, softened

  • 3

    tablespoons mashed ripe banana

  • 1

    tablespoon lemon juice

Directions

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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