Ingredients
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cooking spray
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1 cup granulated sugar
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1/4 cup butter, softened
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2 large eggs
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1 1/2 cups flour
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1/2 teaspoon baking soda
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2/3 cup mashed ripe banana (about 1 large)
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1/3 cup plain fat-free yogurt
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1 1/4 teaspoons vanilla extract
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1/3 cup butter, softened
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2 1/2 tablespoons Amaretto
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1/4 teaspoon vanilla extract
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2 cups powdered sugar
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1/4 teaspoon salt
Instructions
- Preheat oven to 350°.
- Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
- Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Combine flour, baking soda, and 1/4 teaspoon salt.
- Combine banana, yogurt, and 1 1/4 teaspoons vanilla, stirring well.
- Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into prepared muffin cups (cups will be full).
- Bake for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean.
- Remove cupcakes from pan; cool completely on a wire rack.
- FROSTING: Place 1/3 cup butter, liqueur, and 1/4 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until smooth.
- Gradually add powdered sugar and 1/8 teaspoon salt, beating just until smooth.
- Spread frosting evenly over cupcakes; sprinkle evenly with almonds.