Rating: 4.5 stars 4.6
332 Ratings
  • 5 star values: 246
  • 4 star values: 62
  • 3 star values: 20
  • 2 star values: 2
  • 1 star values: 2

'This recipe was given to me by my mother, and I've since handed it down to my daughters,' says Wanda Thole of Leonard, Minnesota. '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.'

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FROSTING:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

298 calories; protein 2.5g; carbohydrates 47.1g; fat 11.6g; cholesterol 34.6mg; sodium 182.9mg. Full Nutrition
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