If the frosting is too thin, place it in the refrigerator for 30 minutes or until it is spreadable.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
To prepare cupcakes, place muffin cup liners in 12 muffin cups. Coat each paper liner with cooking spray.
Step 3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a small bowl, stirring with a whisk.
Step 4
Combine 1/4 cup granulated sugar and banana in a small bowl; set aside. Combine remaining 1/2 cup granulated sugar, butter, and vanilla in a large bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. Add flour mixture and yogurt alternately to sugar mixture, beginning and ending with flour mixture.
Step 5
Spoon batter evenly into prepared muffin cups. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, and remove cupcakes from pan. Cool completely on a wire rack.
Step 6
To prepare frosting, combine cream cheese and vanilla in a large bowl; beat with a mixer at medium speed until smooth. Gradually add powdered sugar, beating just until smooth. Spread about 1 tablespoon frosting onto each cupcake. Sprinkle each cupcake with toasted walnuts, if desired.
Cooking Light First Foods
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