Cupcakes:
3/4 cup granulated sugar, divided
1/2 cup mashed ripe banana
1/4 cup butter or stick margarine, softened
1 tsp vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup plain fat-free yogurt

Frosting:
1 3/4 cups powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, chilled
1/2 tsp vanilla extract

Preheat oven to 350°.
To prepare cupcakes, combine 1/4 cup granulated sugar & banana; set aside. Beat 1/2 cup granulated sugar, butter, & 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, & nutmeg in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning & ending with flour mixture; mix after each addition.
Spoon batter into 12 muffin cups lined with paper liners. Bake at 350°F 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, & 1/2 teaspoon vanilla at medium speed of a mixer just until blended (do not overbeat). Spread frosting over cupcakes.

Posted in recipes & written by Niki —