Banana Cupcakes

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 medium)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 1/2 cup butter, softened
• 2-1/2 cups confectioners' sugar
• 3 to 4 tablespoons milk
• Colored sprinkles, optional

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 vanilla and bananas. Combine the flour, baking powder, baking soda and salt; add to banana mixture alternately with buttermilk, beating well after each addition.
2. Fill 18 paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks to cool completely.
3. In a small bowl, cream butter and confectioners' sugar until light and fluffy; add enough milk to achieve desired spreading consistency. Frost cupcakes. Garnish with sprinkles if desired.

shortening, sugar, eggs, vanilla, mashed ripe bananas, flour, baking powder, baking soda, salt, buttermilk, butter, sugar, milk, colored sprinkles

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