Banana Cupcakes with Cream Cheese Frosting
3/4 cup granulated sugar, divided
1/2 cup mashed ripe banana
1/4 cup butter, 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
1 3/4 cups powdered sugar
1/2 cup (4 ounces)cream cheese, chilled
1/2 teaspoon vanilla extract
Preheat oven to 350°.
To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside.
Beat 1/2 cup granulated sugar, butter, 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.
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.
To prepare the frosting, beat the powdered sugar, cream cheese, and 1/2 teaspoon vanilla just until blended.
Spread frosting over cupcakes.