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

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

Ann Pittman
Recipe by Cooking Light October 2006

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

325 calories; calories from fat 29%; fat 10.6g; saturated fat 6g; mono fat 3.1g; poly fat 0.7g; protein 3.5g; carbohydrates 53.8g; fiber 0.9g; cholesterol 59mg; iron 1mg; sodium 205mg; calcium 22mg.
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