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Banana Cupcakes

"This recipe was given to me by my mother, and I've since handed it down to my daughters," says Wanda Thole of Leonard, Minnesota. "The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it."

18 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
FROSTING:
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
3 to 4 tablespoons milk
Colored sprinkles, optional

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
vanilla and bananas. Combine the flour, baking powder, baking soda
and salt; add to banana mixture alternately with buttermilk, beating
well after each addition.
Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for
15-20 minutes or until a toothpick inserted near the center comes
out clean. Remove to wire racks to cool completely.
In a small bowl, cream butter and confectioners' sugar until light

2 of 2

Banana Cupcakes (continued)

Directions (continued)

and fluffy; add enough milk to achieve desired spreading
consistency. Frost cupcakes. Garnish with sprinkles if desired.
Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 297 calories, 11 g fat (5 g saturated fat), 38 mg cholesterol, 204 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.