This is take two of those yummy banana pudding cupcakes. I just made a few dozen for a friend and she requested that I use buttercream frosting instead. It turned out great and I’ll never make them another way! It’s light and fluffy and the banana flavor isn’t too strong, but complements the rest of the cupcake perfectly. And of course I started dreaming of the other ways I can use it next, like paired with a chocolate cupcake or maybe a banana split cupcake!
Banana Buttercream Frosting
3/4 cup vegetable shortening
3/4 cup unsalted butter, softened
1 tsp vanilla extract
1 tsp banana extract
6 cups confectioners sugar, sifted
3 Tbsp milk
Yield: Plenty to frost 2 dozen cupcakes
Cream the shortening and butter with an electric mixer until fully combined. Add the vanilla and banana extract and mix together. Add the powdered sugar, one cup at a time. Mix at medium speed until combined and scrape the sides of the bowl along the way. Add the milk and continue to mix at medium speed until fluffy. Use immediately or keep refrigerated in an air tight container up to two weeks, re-whipping before using.
Source: A Beckster Original