Banana Cupcakes With Amaretto Buttercream Recipe

Ingredients for Banana Cupcakes With Amaretto Buttercream

• Cooking Spray
• 1 1/2 cups granulated sugar
• Butter
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Salt
• 3 ripe bananas, mashed
• Plain Fat Free Yogurt
• Vanilla Extract
• Amaretto
• 2 cups powdered sugar
• sliced almonds (optional)

How to Make Banana Cupcakes With Amaretto Buttercream

1. Preheat oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper liners; spray with cooking spray.
3. In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
6. In another bowl, mash 3 ripe bananas with 1/2 cup plain yogurt and 1 1/4 teaspoons vanilla extract.
7. Gradually add the dry ingredients and the banana mixture alternately to the wet ingredients, beginning and ending with the dry ingredients, mixing until just combined.
8. Fill the prepared muffin cups about 2/3 full.
9. Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11. For the frosting: In a large bowl, beat 1/3 cup (2.6 oz) unsalted butter with 2 tablespoons Amaretto liqueur and 1/4 teaspoon vanilla extract until smooth.
12. Gradually add 2 cups powdered sugar and 1/8 teaspoon salt, beating until light and fluffy.
13. Frost the cooled cupcakes evenly.
14. Garnish with sliced almonds (optional).