This is where my over-ripe bananas go to retire. These cupcakes are so moist, and the filling tastes just like a rich cream cheese frosting. I find myself licking the beaters every time...you will too!
Cream shortening, sugar and eggs together. Add milk and mashed bananas followed by the dry ingredients, vanilla and nuts. Pour into paper lined cupcake pan, filling 3/4 full. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.
Combine filling ingredients and mix until smooth. With a paring knife, cut a small cone from the center of each cooled cupcake. Spoon a teaspoon of filling into hole and replace cone. Sprinkle finished cupcakes with powdered sugar.