Banana Cupcakes

• Prep: 25 min. Bake: 20 min. + cooling
• Yield: 18 Servings

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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

• 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.
• 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.
• In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen.

by- http://www.tasteofhome.com/Recipes/Banana-Cupcakes-3