BANANA CUPCAKES WITH CREAM CHEESE FROSTING

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Banana Cupcakes With Cream Cheese Frosting image

Adapted from Cooking Light (Sept. 1999). Original recipe uses plain fat-free yogurt, but I prefer powdered buttermilk, reconstituted. This allegedly yields 12 standard-sized cupcakes, but I like to make 24 mini ones for parties. Nutmeg adds that special something.

Provided by May M

Categories     Dessert

Time 45m

Yield 24 mini cupcakes

Number Of Ingredients 13

3/4 cup sugar, divided
1/2 cup banana, ripe and mashed well
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour (1 cup weighs 4.5 oz)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup buttermilk (I use Saco brand powdered buttermilk, reconstituted.) or 1/4 cup plain fat-free yogurt (I use Saco brand powdered buttermilk, reconstituted.)
1 3/4 cups powdered sugar
1/2 cup reduced-fat cream cheese, 1/3-less-fat, chilled (0.5 cup weighs 4 oz. I use Philadelphia regular.)
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
  • CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
  • Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
  • In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
  • Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
  • FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
  • Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!

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