Banana Cupcakes with Amaretto Buttercream

A hint of almond liqueur in the frosting makes these a special treat for grown-ups.


12 servings (serving size: 1 cupcake)

Recipe from

Cooking Light

Nutritional Information

Calories 325
Caloriesfromfat 29 %
Fat 10.6 g
Satfat 6 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 3.5 g
Carbohydrate 53.8 g
Fiber 0.9 g
Cholesterol 59 mg
Iron 1 mg
Sodium 205 mg
Calcium 22 mg


Cooking spray
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup mashed ripe banana (about 1 large)
1/3 cup plain fat-free yogurt
1 1/4 teaspoons vanilla extract
1/3 cup butter, softened
2 1/2 tablespoons amaretto (almond-flavored liqueur)
1/4 teaspoon vanilla extract
2 cups powdered sugar
1/8 teaspoon salt
2 tablespoons chopped almonds, toasted


Preheat oven to 350°.

To prepare cupcakes, place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.

Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/4 teaspoon salt, stirring with a whisk. Combine banana, yogurt, and 1 1/4 teaspoons vanilla, stirring well. Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups (cups will be full). Bake at 350° for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean. Remove cupcakes from pan; cool completely on a wire rack.

To prepare frosting, place 1/3 cup butter, liqueur, and 1/4 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until smooth. Gradually add powdered sugar and 1/8 teaspoon salt, beating just until smooth. Spread frosting evenly over cupcakes; sprinkle evenly with almonds.