Banana Cupcakes

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