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Banana Cupcakes With Cream Cheese Frosting - Easter Treat!

By: Barbra Crumpacker - Archbold Memorial Hospital - Thomasville, Ga
By: Barbra Crumpacker - Archbold Memorial Hospital - Thomasville, Ga

Ingredients

Cupcakes:



  • 3/4 cup granulated sugar, divided

  • 1/2 cup mashed ripe banana

  • 1/4 cup butter or stick margarine, softened

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1 cup all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 1/4 cup plain fat-free yogurt




Frosting:



  • 1 3/4 cups powdered sugar

  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, chilled

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons finely chopped walnuts, toasted.

Directions

1. Preheat oven to 350 degrees.



2. To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside.



3. Beat 1/2 cup granulated sugar, butter, and 1 teaspoon vanilla at medium speed of a mixer until well-blended (about 3 minutes). 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.



4. 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. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 degrees 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.



5. Cool completely on wire rack.



6. To prepare the frosting, beat the powederd sugar, chilled creamed cheese, and 1/2 teaspoon vanilla at medium speed of a mixer just until blended (do not overbeat). Spread frosting over cupcakes, and sprinkle with toasted walnuts.



Nutritional Info:



Calories: 247


Carbohydrates: 41 g


Cholesterol: 54


Fat 7.8 g


Sodium: 193 mg


Protein: 3.8 g


Calcium: 25 mg


Iron: 0.7 mg


Fiber: 0.6 g



Yield:


1 dozen (serving size: 1 cupcake)


Source: Cooking Light Magazine

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