Banana Cupcakes

An attempt to copy Butter Lane's famous confection. It hit pretty dang close to the mark. I would definitely make these again.

Banana Cupcakes

½ cup shortening {or butter}
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
¼ cup buttermilk
2 cups all-purpose flour {you could do half cake flour* if you want.}
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt

In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. Frost cupcakes with cream cheese frosting.

*Note: Cake flour makes cakes more light and fluffy. If you don't have any, there is a substitute. Put 2 Tbs cornstarch in the bottom of a 1 cup measuring cup, and fill the rest with flour. This creates 1 cup cake flour.
Also, I read a recipe for banana cake which suggested that taking it out of the oven and putting it straight into the freezer for 20-30 minutes would arrest the baking process and make the cake extra moist. I gave it a try with these and they're moist. Don't know if it was the freezer trick, but it was worth a try.

1 comment:

  1. ooh, I'm excited to try these. I have some ripe bananas just asking to be used...