Banana Cupcakes II

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.

Yield

18 cupcakes

Cupcake Ingredients

1/2 cup shortening
1 1/2 cups granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

Frosting Ingredients

1/2 cup butter or margarine, room temperature
2 1/2 cups confectioners' (powdered) sugar
3 tablespoons milk

Directions

Preheat oven to 350°F (177°C). Prepare the muffin pans by placing 18 baking cups in the cavities.

In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.

Bake for 15 to 20 minutes or until a toothpick comes out clean. Remove to cooling racks to cool completely.

In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 20 minutes

Nutritional Information

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.

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