Moist Banana Cupcakes With Vanilla Icing

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

Prepare the Cupcakes - 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.

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

Prepare the Cupcakes - 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.

Prepare the Cupcakes - Spoon the batter into the prepared muffin cups, filling each about half full.

Prepare the Cupcakes - 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.

Prepare the Cupcakes - Cool completely before frosting.

Make the Icing - 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.

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