Banana Cupcakes With Amaretto Buttercream
- Cupcakes
- cooking spray
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup mashed ripe banana (about 1 large)
- 1/3 cup plain fat-free yogurt
- 1 1/4 teaspoons vanilla extract
- Frosting
- 1/3 cup butter, softened
- 2 1/2 tablespoons Amaretto
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/8 teaspoon salt
- 2 tablespoons chopped almonds, toasted
- Preheat oven to 350u0b0.
- 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.
cooking spray, sugar, butter, eggs, flour, baking soda, salt, mashed ripe banana, yogurt, vanilla, frosting, butter, vanilla, powdered sugar, salt, almonds
Taken from www.food.com/recipe/banana-cupcakes-with-amaretto-buttercream-191721 (may not work)