Frosted Banana Cupcakes
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 1-1/2 dozen.
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! —Jane Dearing, North Liberty, Indiana
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
-
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 in 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.
Nutrition Facts
1 each: 270 calories, 10g fat (4g saturated fat), 33mg cholesterol, 168mg sodium, 44g carbohydrate (32g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC