Banana Cupcakes with Buttercream Frosting

Adapted from Paula Deen's recipe! Makes 24

Cupcakes
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract

Frosting
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
pinch of salt

To make the cupcakes:
Preheat oven to 350 degrees F. Line muffin tins with paper bakery cups. In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat! Stir in the bananas and vanilla. Fill the muffin pans about 3/4 of the way full, and bake for 23 to 28 minutes or until a wooden pick inserted in the center comes out clean. Cool the cupcakes in the pan for 10 minutes, and then turn them out onto a rack to cool completely.

To make the frosting:
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and salt. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. Note: you may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Use and store the frosting at room temperature; frosting will set if chilled.

Note: This recipe can also be made as a 3 layer cake; instead of a muffin pan, simply butter and flour three 9" round cake pans and divide the batter evenly between them. Bake as directed above.