Banana Cupcakes with Cream Cheese Frosting

I can take zero credit for this recipe, as I got it from my good friend, MrsD, but it's too delicious not to share!

One of the best things about this recipe is how easy it is!  It's very easy when you need a quick dessert or need/want something to bake on a weeknight.

Ingredients

Cupcakes
2 1/4 cups cake flour
1 2/3 cups granulated sugar
1 1/4 tsp. baking soda
1 tsp. salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/2 cups mashed ripe bananas (I used 3 bananas; frozen, then thawed)

Frosting
1 8-ounce package of regular cream cheese
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract


Directions

Preheat your oven to 350 degrees. Grease your desired baking pan: either a 13×9x2 inch pan, two 9-inch round layer pans, three 8-inch round layer pans, or line cupcake tins with liners.

Measure all cupcake ingredients into the bowl of stand mixer fitted with the paddle attachment. Blend for 30 seconds on low speed, scraping down the sides of the bowl. Next, beat for three minutes on high speed. Pour the batter evenly into the prepared pans, or fill cupcake tins about 2/3 of the way full.

Bake oblong 45-50 minutes, layers 35-40 minutes, cupcakes 20-25 minutes. Cool completely on racks.

To make the frosting, beat together cream cheese and butter. With mixer on low speed, gradually add the powdered sugar until completely incorporated. Add the vanilla, and blend. You may add extra sugar or add a little bit of milk to thicken or thin the frosting to the desired consistency. Frost cupcakes as desired.

Source: adapted from Vintage Victuals 

Enjoy!