These moist and delicious cupcakes are the perfect mid-morning snack!

Cream-Filled Banana Cupcakes

Ingredients

1/2 cup shortening
1-1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup mashed ripe bananas
1/3 cup buttermilk

Filling:

3 tablespoons all-purpose flour
1/2 cup milk
1/3 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Additional confectioners’ sugar

Directions

~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. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with bananas and buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full.

~Bake at 350° for 20 to 25 minutes (or until a toothpick inserted in the center comes out clean). Cool for 10 minutes before removing from pans to wire racks to cool completely.

~Meanwhile, for filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for two minutes (or until thickened). Cool to room temperature.

~In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioners’ sugar.

~Using a sharp knife, cut a 1-inch circle 1 inch deep in the top of each cupcake. Carefully remove tops and set aside.

~Fill with filling; replace tops. Sprinkle with additional confectioners’ sugar.

~Makes 1-1/2 dozen cupcakes.