Banana Cupcakes

1/2 Cup Shortening	1 1/2 Teaspoon Baking Powder
1 Cup Sugar	1/2 Teaspoon Salt
1 Teaspoon Vanilla	1/4 Teaspoon Baking Soda
2 Eggs	1 Cup Mashed Ripe Banana
2 1/4 Cups Cake Flour	1/4 Cup Buttermilk

Cream shortening, sugar and vanilla. Beat in eggs, one at a time. Sift dry ingredients; add alternately with banana and buttermilk. Fill paper- lined cupcake pans 1/2 full. Bake in moderate oven (375 degrees) for about 20 minutes. Make 20 cupcakes. Frost with Butter Cream.

Butter Cream: Cream 1/4 Cup Butter and 2 Cups Sifted Confectioner's Sugar. Add 1 Teaspoon Vanilla and 2 Tablespoons Cream. Beat.

1953 Recipe - Jean Hansen - From Better Homes and Gardens

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"People think to making Banana Bread all the time, but forget that banana cupcakes are just as good!" - Calla Ferre

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