Moist Banana Cupcakes With Vanilla Icing

Prepare the Cupcakes

1. Heat the oven to 350 F / 180 C / Gas 4. Line 2 (12-cup) muffin tins with paper cupcake liners.

2. Cream the butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla. 

3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.

4. To the creamed mixture, add about one-third of the flour mixture, half of the mashed banana, and half of the buttermilk; beat until well blended. Repeat with another one-third of the flour mixture and the remaining banana and buttermilk; beat well. Finish with the remaining flour mixture; beat until well blended.

5. Spoon the batter into the prepared muffin cups, filling each about half full. 

6. Bake for 18 to 20 minutes or until the cupcakes test done. A wooden toothpick should come out clean when inserted into the center of a cupcake.

7. Cool completely before frosting.

Make the Icing

1. In a large mixing bowl combine the 6 tablespoons of melted butter, powdered/confectioners' sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of vanilla. Beat with an electric mixer, adding more milk or powdered/confectioners' sugar until you reach the desired frosting or drizzling consistency. 

2. Drizzle the cooled cupcakes with a thin icing or frost or pipe when using a thicker frosting.