Frosted Banana Cupcakes

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 cup mashed ripe bananas (about 2 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 cups confectioners' sugar
• 1/3 cup butter, softened
• 3 tablespoons mashed ripe banana
• 1 tablespoon lemon juice

1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes.

shortening, sugar, eggs, mashed ripe bananas, vanilla, flour, baking soda, baking powder, salt, buttermilk, sugar, butter, mashed ripe banana, lemon juice

Taken from www.tasteofhome.com/recipes/frosted-banana-cupcakes/ (may not work)