Banilla Cupcakes with Butter Cream Frosting

Rating: 
4
Average: 4 (2 votes)
Like it:

Similar to banana bread these banilla cupcakes make a tasty treat when topped with homemade buttercream frosting.

420
Calories
16g
Fat
3g
Protein
12
Cupcakes

Ingredients

Cake

1 stick butter
3/4 c brown sugar (packed)
1 large egg
1/2 t vanilla
1/2 c mashed banana (1 banana)
1/2 c Stonyfield Organic Low Fat Banilla Yogurt
1 1/2 c flour
1 1/2 t baking soda
1 1/2 t baking powder
1/2 t salt

Frosting

4 c confectioners' sugar
1 t vanilla extract
1/4 c Stonyfield Organic Low Fat Banilla Yogurt
Nutrition Information: 
Serving Size: 
1 cupcake
Calories: 
420
Calories from Fat: 
140
Total Fat: 
16g
Cholesterol: 
55mg
Sodium: 
280mg
Total Carbohydrate: 
67g
Dietary Fiber: 
1g
Sugars: 
53g
Protein: 
3g

Preparation:

Step 1

Preheat oven to 350°. Lightly grease cupcake tins or two 8" cake pans. In a mixing bowl, using a hand mixer on medium speed, cream the butter and sugar until well combined, for about 30 seconds, stopping occasionally to scrape the sides of the bowl with a rubber spatula. Add the egg and beat for about 30 seconds until light and fluffy, stopping once to scrape down the sides of the bowl. Add the vanilla extract, banana and the yogurt. Beat on low speed for 30 seconds, until well creamed and smooth, stopping once to scrape down the sides of the bowl.

Step 2

In a separate bowl, measure the flour, baking powder, baking soda and salt and sift in to the creamed mixture and mix on low speed for about 45 seconds, stopping once or twice to scrape down the sides of the bowl, until the mixture is well blended.

Step 3

Pour into greased cupcake tins, filling each tin half way or divide between two cake pans. Bake 15-20 minutes for cupcakes or 25-35 minutes for cake, until tester inserted comes out clean.

Step 4

While cake is baking prepare frosting. Cream together sugar and butter. Add in vanilla extract and yogurt.

Step 5

Let cake cool in pans on a wire rack for 15- 20 minutes. Remove from pans and cool completely before frosting with butter cream frosting.

Ingredients

Cake

1 stick butter
3/4 c brown sugar (packed)
1 large egg
1/2 t vanilla
1/2 c mashed banana (1 banana)
1/2 c Stonyfield Organic Low Fat Banilla Yogurt
1 1/2 c flour
1 1/2 t baking soda
1 1/2 t baking powder
1/2 t salt

Frosting

4 c confectioners' sugar
1 t vanilla extract
1/4 c Stonyfield Organic Low Fat Banilla Yogurt
Nutrition Information: 
Serving Size: 
1 cupcake
Calories: 
420
Calories from Fat: 
140
Total Fat: 
16g
Cholesterol: 
55mg
Sodium: 
280mg
Total Carbohydrate: 
67g
Dietary Fiber: 
1g
Sugars: 
53g
Protein: 
3g

Comments and Reviews

Comments

Recipe Review Rating: 
4
Average: 4 (1 vote)
These cupcakes are delicious!! The only reason I gave it a 4 spoon rating is because the ingredients for the frosting were missing the butter. I added 1/4 c of butter and instead of 1/4 c of Banilla yogurt, I used 1/2 c. I made these for my daughters preschool 3's picnic, they were definitely a hit! I LOVE, LOVE, LOVE Stonyfield products, it is the only yogurt my family and I eat; and we eat a lot of yogurt! ;)