Banana Cupcakes

These cupcakes are moist and they taste so good. They are good on their own, or you can frost them with the buttercream frosting. If you have very ripe bananas, this is a great recipe to use them up, so they do not go to waste. 

Ingredients

12 cupcake liners (optional)
1 1/2 c. sugar
1/2 c. shortening, butter, or margarine
2 eggs (slightly beaten)
3 very ripe bananas, mashed
1/4 c. sour milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 to 1 cup nuts (optional)

Buttercream Frosting  

3 c. powdered sugar
1/3 c. butter or margarine, softened
1 tsp. vanilla
1–2 Tbs. milk

Instructions

Preheat oven to 350°. Line muffin tines with cupcake papers, or lightly spray or grease the cupcake pan.

In a bowl, combine sugar and shortening.  Mix until it is light and fluffy.

Beat in the eggs, one at a time.  Beating well after each addition. 

Mix in the mashed bananas until the mixture is smooth.

Pour in the sour cream and vanilla, beating until thoroughly combined.

Add the baking powder, baking soda, salt and flour. Mix until combined.

Stir in nuts, if desired.

Pour the batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

When the cupcakes are cooled, it is time to make the frosting.

In a bowl, combine powdered sugar and butter.  Mix until smooth.

Pour in vanilla and 1 tablespoon milk.  Beat the mixture until smooth.  Keep beating in a little more milk until you get the frosting the right consistency for spreading. You may also add a few drops of food coloring to the frosting to make it a different color.  

Frost the tops of the cupcakes. Serve and enjoy!