Tuesday, May 15, 2012

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


  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.

~ Misty

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