Details

Prep:

10 min

|

Cook:

25 min

Ingredients

Wet Ingredients

• ¾ cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup mashed ripe banana (about 1 large)
• ¼ cup plain yogurt

Dry Ingredients

• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp Salt
• ¼ tsp ground nutmeg

For the Frosting

• ½ cup cream cheese (4oz), chilled
• 1 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2 tbsp finely chopped walnuts, toasted (optional topping)
• Cinnamon (optional topping)

Steps

1. 1 Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
2. 2 Wet ingredients: Beat the sugar, butter and vanilla on medium speed until well blended, about 3 minutes. Add the eggs one at a time, beating well after each. Beat in the banana and yogurt.
3. 3 Dry ingredients: In a separate bowl, whisk the flour, baking soda, salt and nutmeg. Add to the wet mixture and stir just until no dry flour remains.
4. 4 Divide the batter evenly among the liners.
5. 5 Bake for 22 to 25 minutes, until a toothpick in the center comes out clean.
6. 6 Let the cupcakes cool in the pan for 10 minutes, then move them to a wire rack to cool completely.
7. 7 For the frosting, beat the cream cheese, , softened butter, powdered sugar and vanilla on medium just until smooth. Don't overbeat or it will turn runny. Spread over the cooled cupcakes and sprinkle with walnuts and/or cinnamon, if using.