Prep 40 mins
Cook 20 mins
These are so moist with a light banana flavor. The frosting is wonderful! My yield was only 10 cupcakes. From Cooking Light, October 2006.
- cooking spray
- 236.59 ml granulated sugar
- 59.14 ml butter, softened
- 2 large eggs
- 354.88 ml flour
- 2.46 ml baking soda
- 1.23 ml salt
- 158.51 ml mashed ripe banana (about 1 large)
- 78.07 ml plain fat-free yogurt
- 6.16 ml vanilla extract
- 78.07 ml butter, softened
- 36.97 ml Amaretto
- 1.23 ml vanilla extract
- 473.18 ml powdered sugar
- 0.59 ml salt
- 29.58 ml chopped almonds, toasted
- Preheat oven to 350°.
- 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.
- Combine flour, baking soda, and 1/4 teaspoon salt.
- 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 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.
- 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.
Great cupcakes! I used two small very ripe bananas and greek yogurt for this recipe and they came out amazing. Great texture and mellow banana flavor went very well with the sweet, but not overpowering, amaretto icing.
These were fantastic! I did not make the frosting but there will be a next time! They were so moist. I got 12 cupcakes. Thanks for a wonderful and tasty treat.