Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

If the frosting is too thin, place it in the refrigerator for 30 minutes or until it is spreadable.

Recipe by Oxmoor House August 2010

Gallery

Recipe Summary

Yield:
12 servings (serving size: 1 cupcake)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • To prepare cupcakes, place muffin cup liners in 12 muffin cups. Coat each paper liner with cooking spray.

  • 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.

  • 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.

  • 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.

  • 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.

Source

Cooking Light First Foods

Nutrition Facts

244 calories; calories from fat 0%; fat 7.4g; saturated fat 4.1g; mono fat 1.4g; poly fat 0.9g; protein 3.7g; carbohydrates 41.2g; fiber 0.6g; cholesterol 47mg; iron 0.7mg; sodium 185mg; calcium 22mg.
Advertisement
Advertisement