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!