Banana Orange Cupcakes with Cinnamon Frosting

I took my favourite Banana Bread recipe and twisted it up again to create these delicious banana orange cupcakes with orange cinnamon frosting.

I wanted to make something for my sister-in-law and brother-in-law who are visiting from Virginia Beach. We ate them just after they were cooled and frosted but I think they'd be even better the next day. I always like banana bread better after it's had a chance to sit around for several hours. I forgot to add the baking powder to this batch but I've included it in the recipe below. They should be slightly puffier.

Banana Orange Cupcakes with Cinnamon Frosting

Makes 12 cupcakes

Ingredients
For the Cake

• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cups sugar
• 1 tablespoon grated orange zest
• 1/4 cup unflavoured oil
• 1/4 cup 2% milk (or buttermilk)
• Juice of 1/2 a large orange (1/4 cup maybe)
• 2 medium ripe bananas, mashed
• 1 egg
• 1 teaspoon vanilla

For the Frosting

• 1/2 cup shortening, softened
• 1/2 cup butter, softened
• 1 teaspoon cinnamon
• 2 tablespoons fresh squeezed orange juice
• 1 cup confectioners' sugar (or more)

Directions

1. Preheat oven to 350F and line 12 muffin cups with paper liners.
2. Combine flour, baking soda, baking powder, salt, sugar and orange zest in a large bowl. I whisked them together in the bowl, then make a well in the centre.
3. Combine the oil, milk, orange juice, mashed banana, egg and vanilla with a fork until well combined.
4. Add the wet mixture to the dry and mix just until combined.
5. Divide the batter among the muffin cups and bake for 20 minutes or until a tester comes out clean. Set aside to cool completely before frosting.
6. To make the frosting; combine all ingredients, except for confectioners' sugar, in a large bowl and beat on medium speed until well combined and fluffy. Add the sugar and beat again until fluffy. If it doesn't seem stiff enough you can add more sugar. Frost the cooled cupcakes.