TIO Tuesday - Banana Cupcakes

We had another over abundance of bananas and I wanted to try something different from the usual banana bread. Anderson and I did a little research and decided to try the banana cupcakes. They were very similar to banana bread but much more moist and I love the smaller, easier to eat portion.
These are super easy to throw together, just in time for an afternoon snack.

I think they would look much nicer if they were frosted, but trust me, you don't need it. When I offered the frosting to the kids, they said they liked them just the way they were. You don't hear kids turn down frosting very often!Banana Cupcakes
Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 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:
• 1/2 cup butter or margarine, softened
• 2 1/2 cups confectioners' sugar
• 3 tablespoons milk

Directions

1. 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.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.

***The only change I made was using butter instead of the shortening, and no frosting.
Enjoy!

~ Misty