Frosted Banana Cupcakes Recipe
Frosted Banana Cupcakes Recipe photo by Taste of Home

Frosted Banana Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 18 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

Nutritional Facts

1 cupcake equals 270 calories, 10 g fat (4 g saturated fat), 33 mg cholesterol, 168 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

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. Yield: 1-1/2 dozen.
Originally published as Banana Cupcakes in Country Woman

Nutritional Facts

1 cupcake equals 270 calories, 10 g fat (4 g saturated fat), 33 mg cholesterol, 168 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Frosted Banana Cupcakes

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 27, 2013

"Made these today and they taste very good. I did have a problem with the icing. It was so liquidy that the icing was just sliding right off the cupcake. Everything was cool. The cupcakes cooled for at least 2 hours before I had a chance to frost them. I didn't have a problem with them rising. They cupcake it self turned out perfect. I love the taste of these.."

MY REVIEW
Reviewed Apr. 29, 2013

"I added half a teaspoon of cinnamon. WOW!!! Didn't try the icing, but I am SO excited to find this recipe! I'll never tell anyone where I got it though, it's that good."

MY REVIEW
Reviewed Sep. 2, 2012

"The cupcakes were moist and flavorful. However, they didn't rise very well and were essentially flat. I also had to say the icing was runny. I had to add more sugar, which made them very sweet. I also only added 1 tsp. lemon juice because I saw how runny the consistency was going to be. So, added more lemon juice and more sugar. I think if I make these again, I will make cream cheese icing and maybe add banana to it. I agree with another rater, they weren't very attractive."

MY REVIEW
Reviewed Apr. 18, 2012

"These were perfect! I can't imagine how this icing came out runny. It was fluffy and simply lovely. Thank you for this one!"

MY REVIEW
Reviewed Mar. 5, 2012

"Delicious! The hint of lemon in the frosting is quite a yummy surprise too!"

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