Banana 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
1/2  cup		butter or margarine, softened
2-1/2  cups		confectioners' sugar
3  tablespoons		milk

Tip: Click on the ingredient links to learn the nutritional information for all the Banana cupcakes ingredients. The serving size for any ingredient in Banana cupcakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.