Cupcakes:
1 C. granulated sugar
1/4 C. butter, softened
2 large eggs
1-1/2 C. all-purpose flour
1/2 t. baking soda
1/4 t. salt
2/3 C. mashed ripe banana (about 1 large)
1/3 C. plain fat-free yogurt
1-1/4 t. vanilla extract
Frosting:
1/3 C. butter, softened
2-1/2 T. amaretto (almond-flavored liqueur)
1/4 t. vanilla extract
2 C. powdered sugar
1/8 t. salt
2 T. chopped almonds, toasted
Preheat oven to 350 F.
To prepare cupcakes, place 12 muffin cup liners in muffin cups; coat with cooking spray. Set aside.
Place granulated sugar and 1/4 C. 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 t. salt, stirring with a whisk. Combine banana, yogurt, and 1-1/4 t. vanilla, stirring well. Beating at low speed, add flour and banana mixture alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups (cups will be full). Bake at 350 F for 20 minutes or until wooden pick inserted in the center comes out clean. Remove cupcakes from pan; cool completely on a wire rack.
To prepare frosting, place 1/3 C. butter, liqueur, and 1/4 t. vanilla in a large bowl; beat with a mixer at medium speed until smooth. Gradually add powdered sugar and 1/8 t. salt, beating just until smooth. Spread frosting evenly over cupcakes; sprinkle evenly with almonds.
12 servings
325 calories, 10.6g fat, 3.5g protein, 53.8g carbs, 0.9g fiber, 205mg sodium