Recipe: Delicious Banana Cupcakes

Banana Cupcakes. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Most banana cupcake recipes I've tried are a little dense and muffin/bread like.

In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. In a medium bowl, combine the flour, baking powder, baking soda, and salt. These banana cupcakes are quick, easy, and delicious. You can cook Banana Cupcakes using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Banana Cupcakes

1. Prepare of Banana Cupcakes.
2. Prepare 3 of Large Bananas, mashed & ripe.
3. It's 2 tsp of Lemon juice.
4. You need 3 cup of Flour.
5. You need 1 1/2 tsp of Baking Soda.
6. Prepare 1/4 tsp of Salt.
7. Prepare 1 stick of Butter, melted.
8. You need 1 1/2 cup of Sugar.
9. You need 3 of Large Eggs.
10. It's 2 tsp of Pure Vanilla Extract.
11. Prepare 1 1/2 cup of Buttermilk.
12. You need of Cream Cheese Frosting.
13. Prepare 1/2 cup of Butter, melted.
14. It's 1 of Cream Cheese 8oz. softened.
15. Prepare 1 tsp of Pure Vanilla Extract.
16. Prepare 3 cup of Powered Sugar.

Better yet, they are based on one of my favorite recipes from Grandma's recipe book! Grandma makes them with vanilla as the only spice, but when my son Myles and I make them, we like to add a slew of spices to the recipe. Five Ingredient Banana Cupcakes are a fabulous alternative to making banana bread with overly ripe bananas. Banana cupcakes are great for freezing, as long as they haven't been frosted yet!

Banana Cupcakes instructions

1. Preheat oven to 350° Line your muffin pan with cupcake liners | In a small bowl, use a fork to mash your bananas | Add lemon juice and set aside.
2. In a medium bowl, mix flour, baking soda, salt and set aside | In a large mixing bowl, whip butter and sugar until light and fluffy.
3. Beat in eggs, one at a time, then stir in pure vanilla extract | Next add in the flour mixture alternating with the buttermilk | Lastly, stir in banana mixture.
4. Use a ice cream scooper and pour batter into prepared muffin pan and bake for 20-25 minutes or until done | Remove from oven and place directly onto a wire rack | Let them cool before frosting.
5. For the Frosting - In a large mixing bowl whip butter and cream cheese until smooth | Add in pure vanilla extract and sugar | Whip on low speed until combined, then on high speed until frosting is smooth.
6. Bon Appétit :).

Once they've completely cooled, put them in an airtight container or freezer storage bag. They should keep well for a couple months. When you're ready to use them, put them in the fridge overnight, and frost once they have thawed.. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas.