 | | Directions |
- Cream butter and sugar.
- Beat in eggs and mashed banana.
- Mix in the vanilla, flour, baking soda and salt.
- Place cupcake liners in each cup of the tins. Pour about 1/4 cup of batter in each cupcake liner.
- Bake at 350° for 15-20 minutes or until a toothpick poked in the center comes out clean.
- Cool completely before frosting.
FROSTING:
- Cream margarine and cream cheese.
- Gradually add the powdered sugar and vanilla. A little more powdered sugar can be added to make the frosting firmer if needed.
- Add two drops of yellow food coloring to 1 drop of red food coloring to color the frosting orange. Continue to add food coloring at this ratio until the frosting is the desired shade of orange.
- Spread frosting in a mounded fashion to create the look of the top of a pumpkin.
- Use butter braided pretzels to create the stem. If you want to add a Jack-o-lantern face use any type of black candy that you can cut into the desired shape or black decorating sprinkles if you can find a shape that will work.
- Store frosted cupcakes in the refrigerator.
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Prep Time: 90 minutes
Cook Time: 20 minutes
Container: Cupcake tins
Servings: 18
|  | | Ingredients | | - | | 1/2 cup butter, softened |
| - | | 2 cups sugar |
| - | | 3 eggs |
| - | | 1 1/2 cups bananas, mashed (use over ripe bananas) |
| - | | 1 teaspoon vanilla |
| - | | 2 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1 pinch salt |
| - | | FROSTING: |
| - | | 1/2 cup margarine, softened |
| - | | 8 ounces cream cheese, softened |
| - | | 4 cups powdered sugar |
| - | | 2 teaspoons vanilla |
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