Banana Muffins with Cream Cheese Icing

 

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

Icing

• 1 3/4 cups powdered sugar
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, chilled
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350°.
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). 
4. Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. 
5. 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.
6. Spoon batter into 12 muffin cups lined with paper liners. 
7. 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.
8. To prepare the frosting, beat the powdered sugar, chilled cream cheese, and 1/2 teaspoon vanilla at medium speed of a mixer just until blended (do not over beat). Spread frosting over cupcakes.
9. My fave part is topping. I guess the normal thing to do is top with walnuts or something like that but hey, I'm a kid! Kids like sprinkles on everything!