Banana Cupcakes With Amaretto Buttercream

These are so moist with a light banana flavor. The frosting is wonderful! My yield was only 10 cupcakes. From Cooking Light, October 2006.

• Ready In: 1 hr
• Serves: 12

Ingredients

• Cupcakes

•  cooking spray
• 1  cup granulated sugar
• 1⁄4 cup butter, softened
• 2  large eggs
• 1 1⁄2 cups flour
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup  mashed ripe banana (about 1 large)
• 1⁄3 cup plain fat-free yogurt
• 1 1⁄4 teaspoons vanilla extract

• Frosting

• 1⁄3 cup butter, softened
• 2 1⁄2 tablespoons Amaretto
• 1⁄4 teaspoon vanilla extract
• 2  cups powdered sugar
• 1⁄8 teaspoon salt
• 2  tablespoons  chopped  almonds, toasted

Directions

1. Preheat oven to 350°.
2. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
3. 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).
4. Add eggs, 1 at a time, beating well after each addition.
5. Combine flour, baking soda, and 1/4 teaspoon salt.
6. Combine banana, yogurt, and 1 1/4 teaspoons vanilla, stirring well.
7. Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with flour mixture.
8. Spoon batter into prepared muffin cups (cups will be full).
9. Bake for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean.
10. Remove cupcakes from pan; cool completely on a wire rack.
11. 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.
12. Gradually add powdered sugar and 1/8 teaspoon salt, beating just until smooth.
13. Spread frosting evenly over cupcakes; sprinkle evenly with almonds.