These banana cupcakes are so moist and delicious your family will never guess they are eating a healthier dessert.
For the best frosting, make sure the cream cheese is chilled. If the frosting is too thin, place it in the refrigerator for 30 minutes or until spreadable. Store frosted cupcakes in the refrigerator.
3/4 cup granulated sugar, divided
1/2 cup mashed ripe banana
1/4 cup butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup plain fat-free yogurt
1 3/4 cups powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, chilled
1/2 teaspoon vanilla extract
2 tablespoons finely chopped walnuts, toasted
How to Make It
Preheat oven to 350°.
To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside. Beat 1/2 cup granulated sugar, butter, and 1 teaspoon vanilla at medium speed of a mixer until well-blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, and nutmeg in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.
Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare the frosting, beat the powdered sugar, chilled cream cheese, and 1/2 teaspoon vanilla at medium speed of a mixer just until blended (do not overbeat). Spread frosting over cupcakes, and sprinkle with toasted walnuts.
My 12-year-old son made these with me. We followed the recipe and directions as written, except we doubled it. My only complaint is that I was unsure how to determine how many bananas = 1/4 cup. We went with two average sized and it worked out great. These are moist and so so good. My son took a bite and said, "I'm in heaven!" And that was without the cream cheese frosting!
Other reviewers said the frosting was too sweet. I didn't believe it. Alas, they were right. WAAAY too sweet, disproportionately to the rest of the flavors. I also can't bring myself to call this a cupcake; it really is more of a muffin. Take it from a sweets and cupcakes lover- this is a regular banana muffin. And don't make the frosting.
I agree with previous reviewers--these are great without the frosting. The frosting is okay, but not really worth the calories. I make these in large batches and then freeze them. To reheat, defrost 15 seconds in the microwave and then toast in a toaster oven. Good as fresh!
I made this recipe and took it into work and it was a huge hit. I added, 1/3 cup of Amaretto for a more exotic taste at the end and left off the icing, just spinkled powdered sugar on top. I also doubled the recipe and as I realized too late I had no cupcake tins-- I put it in a springform bundt pan.
People can't stop talking about how delicious and moist it was. I will definitely make it again for huge gatherings and to take to the office as a nice breakfast/lunch cake surprise!!!
Wonderful texture and crumb, if just a bit too sweet. I added some allspice (about 1/8 tsp.) for a perk. Only needed 1/3 of the frosting recipe, and I added amaretto to the cream cheese and sugar. Defnitely would make again, and cut the sugar somewhat.
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