Banana Cupcakes

For some reason, my husband and I have been doing a terrible job of eating bananas before they become overripe.  I have developed a habit of tossing the overripe bananas into the freezer, intending to use them at a later date for some unknown purpose.  The bananas are taking over, so I have drawn the line.  No more bananas can be added to the freezer supply!  Luckily, there was a baby shower at work just as my bananas were approaching that deliciously overripe stage.  I decided to make banana cupcakes for the shower and they turned out to be quite tasty.  I used a cream cheese icing, but you could also use vanilla or chocolate.  These cupcakes would also be good with a handful of mini chocolate chips thrown into the batter as well.

BANANA CUPCAKES
Adapted from allrecipes.com

YIELD - 18 CUPCAKES

INGREDIENTS - 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

INGREDIENTS - ICING
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. For the cake: In a large mixing bowl, cream shortening and sugar. Add eggs, vanilla, bananas, and buttermilk. Combine the flour, baking powder, baking soda, and salt.  Add flour mixture to banana mixture until just combined. Pour batter into 18 paper-lined muffin cups until cups are two-thirds full. Bake for 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  Remove from oven, let stand for 10 minutes, then remove cupcakes from pan and cool on a wire rack.

3. For the icing: Beat softened cream cheese and butter until well blended. Add powdered sugar and vanilla and beat until smooth and creamy.  Ice cupcakes only after they have cooled completely.