• 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
  • ~ 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)
  • ~ Garnish
  • Chocolate syrup for drizzle (I used Hershey's)
  • Reese's Peanut Butter cups, chopped

I don’t really bake, you all should know that by now. Maybe if I had a big bright pink Kitchen Aid mixer sitting on my counter I would be more inclined to but I still probably wouldn’t. This recipe did catch my eye so I figured I should just suck it up and do it. I think what bothers me the most about baking is that there are too many  “dry” ingredients that I have to get out to measure AND you have to use TWO bowls (one for dry, one for wet) while making it. As if measuring spices and cleaning pots and pans is any better?! I make no sense, I know. These cupcakes were well worth the sticky bowls I had to wash and all the peanut butter frosting I just had to eat while frosting them.


Preheat oven to 350°. Cream shortening and sugar together in a mixing bowl. Add eggs, vanilla, and buttermilk and bananas. Mix until combined. On low speed add flour, baking powder, baking soda and salt. Stir together until combined. Line muffin pans and fill 3/4 full. Bake for 15-20 minutes until cupcakes are set and toothpick comes out clean.  Remove to wire rack and let cool completely before frosting.

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)


Recipe Source: www.cookiesandcups.com