Cupcakes...
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup vanilla yogurt (i.e. Dannon Light & Fit)
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
2 ounces softened cream cheese
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
2 cups powdered sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
2 cups powdered sugar
Cinnamon Sprinkles (optional garnish)
To Prepare the Cupcakes...
Position rack in the center of the oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper or aluminum liners. Whisk flour, baking powder, baking soda, and salt in a medium bowl to blend. Mash bananas with a fork in another medium bowl until smooth. Mix the yogurt and vanilla into the mashed bananas.
Using an electric mixer, beat the sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add the egg and egg yolk and beat until well blended. Add the flour mixture in 3 additions alternately with the banana-yogurt mixture in 2 additions, beginning and ending with the flour mixture and beating just until blended after each addition. Divide the batter among prepared muffin cups (generous 1/4 cup for each).
Bake the cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer the cupcakes to a rack and let them cool completely.
To Prepare the Icing...
Using a mixer, mix the cream cheese, butter and vanilla until well combined. Add half of the powdered sugar (1 cup) and mix until creamy. Add the milk, cinnamon and the remaining powdered sugar and beat until creamy and smooth.
Spread icing over top of cooled cupcakes, dividing evenly. Garnish with cinnamon sprinkles, if desired.
Makes 12 cupcakes.
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