Banana Cupcakes With Cream Cheese Frosting

Ingredients

CUPCAKES

• 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 or plain fat-free yogurt (I use Saco brand powdered buttermilk, reconstituted.)

FROSTING

• 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

Directions

1. 1

   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!

2. 2

   CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.

3. 3

   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.

4. 4

   In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.

5. 5

   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.

6. 6

   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.

7. 7

   Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!