Banana Cupcakes with Cream Cheese Frosting

I got this recipe out of a Cooking Light Magazine. They are yummy!

For the best frosting, make sure the cream cheese is chilled. If the frosting is too thin, place it in the refrigerator for 30 minutes or until spreadable. Store frosted cupcakes in the refrigerator.

Cupcakes:
3/4 cup sugar, divided
1/2 cup mashed ripe bananas
1/4 cup butter or margarine, softened
1 tsp vanilla
2 large eggs
1 cup flour
1/2 tsp soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup plain fat-free yogurt

Frosting:
1 3/4 cup powdered sugar
1/2 cup (4oz) 1/3 less fat cream cheese, chilled
1/2 tsp vanilla
2 TBSP finely chopped walnuts, toasted

Preheat oven to 350. Combine 1/4 cup sugar and bananas; set aside. Beat 1/2 cup sugar, butter, 1 tsp vanilla at medium speed of a mixer until well blended (about 3 minutes). Add eggs, one at a time, beating well after each addition. Add banana mixture to sugar mixture; beating well. Combing flour, baking soda, salt, and nutmeg. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 for 25 minutes or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and cool completely on wire rack.

For frosting, beat powdered sugar, cream cheese and vanilla at medium speed of mixer just until blended (do not overbeat). Spread frosting over cupcakes and sprinkle with toasted walnuts. Yeild 1 dozen.