adapted from All Recipes
makes 18 cupcakes
1/2 cup vegetable shortening
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 1/2 cups mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp kosher salt
For Peanut Butter frosting:
1/2 cup butter, room temp (1 stick)
1 cup creamy peanut butter
6 cups sifted powdered sugar
1/4 cup milk (you can add more if your prefer a creamier frosting)
For garnish (optional):
Chocolate syrup for drizzle (I used Hershey’s)
Reese’s Peanut Butter cups, chopped
Preheat oven to 350°
Cream shortening and sugar together in mixing bowl.
Add eggs, vanilla, buttermilk and bananas.
Mix until combined thoroughly.
On low speed add flour, baking powder, baking soda and salt.
Stir together until combined.
Line muffin pans and fill with batter about 2/3 full.
Bake for 15-20 minutes until cupcakes are set and a toothpick comes out clean.
Remove to wire rack and let cool completely before frosting.
Make frosting:
Combine butter and peanut butter and mix on medium speed until combined.
Slowly add powdered sugar mixing until incorporated.
Add milk slowly until desired consistency is reached.
Pipe frosting on cooled cupcakes and garnish with chocolate syrup and chopped up Reese’s Cups (if desired)
