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.
- 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
- 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!
Excellent recipe! I've made banana cake with cream cheese icing, but I've never been much of cupcake maker.. however, this recipe was as easy as it was tasty! Also... this is the first recipe I've made the yielded the number of cupcakes that it was supposed to yield. All in all, awesomeness!
Very good. More like a muffin than a cupcake in texture, but very nice flavor nonetheless. We weren't crazy about the frosting, it was easy to make with my kitchenaid, but it had a rather runny texture and just an off taste in general...probably because we love the full fat, full butter type cream cheese frosting. We enjoyed this healthier alternative. Thanks!
Yummy, yummy, yummy! This were delish! I used 1/2 whole wheat flour. The addition of nutmeg was perfect! The only thing I would change is 1) cook for 5-7 minutes LESS, they came out almost over done and 2) soften the cream cheese before mixing - it was impossible to combine it without making a HUGE mess of pow. sug. all over the counter. I also added about 1 T smart balance margarine to the frosting.