Banana Pudding Cupcakes

Preheat oven to 350ºF. Line a cupcake pan with paper liners. Set aside.

In a large bowl, combine white sugar, shortening, bananas, baking soda, baking powder, vanilla, eggs, and salt. Gradually add flour a little at a time until just combined. Do not over-mix.

Fill prepared pan about 2/3 full. Bake for 20–22 minutes. Reduce heat to 225ºF, and bake for an additional 10 minutes. Cool completely.

For the icing or topping:
In a large bowl, cream butter. Stir in salt and vanilla. Add powdered sugar a little at a time. Add cream as needed to reach desired consistency.

Pipe or spread onto cupcakes. Crush vanilla wafters using a rolling pin or food processor. Sprinkle on top of cupcakes.