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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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All my favorite ingredients in one oh so good cupcake. Ingredients:
1/4 cup brown sugar |
1/3 cup mashed ripe banana |
1/4 cup granulated sugar |
3 tablespoons canola oil |
1 teaspoon vanilla extract |
2 large eggs |
1 cup whole wheat pastry flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 cup plain fat-free yogurt |
1/2 cup powdered sugar |
1/2 cup reduced-fat cream cheese |
2 tablespoons almond butter |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°.
2. To prepare cupcakes, combine 1/4 cup brown sugar and banana; set aside. Beat 1/4 cup granulated sugar, oil, and 1 teaspoon vanilla at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, and nutmeg in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.
3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
4. To prepare the frosting, beat the powdered sugar, chilled cream cheese, 1/4 cup almond butter, and 1/2 teaspoon vanilla at medium speed of a mixer just until blended. Spread frosting over cupcakes.
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