I made these cupcakes for my family and they ate them up...even the people who weren't trying to watch their weight. One word of caution, though, the frosting tends to harden a little after one or two days, so you may not want to make a huge batch, because they probably won't last longer than 48 hours or so.
Banana Cupcakes with Peanut Butter Frosting
(makes 12 servings)
Ingredients for Cupcakes:
2c. Moist-Style Yellow Cake Mix (half of an 18.25 oz. box)
1 large Banana, mashed
1/2 c. Baby Food Pureed Bananas (yes, seriously)
1/2 tsp. Baking Powder
Ingredients for Frosting:
3/4 c. Cool Whip Free, thawed
1/4 c. Reduced-Fat Peanut Butter, room temperature
Optional Topping:
12 Slices Banana
Directions:
Preheat oven to 375 degrees
In a small mixing bowl, combine peanut butter and Cool Whip Free, stirring until mixed well. Refrigerate until cupcakes are ready to be frosted.
In a large mixing bowl, combine cake mix with baking powder and 1 cup water until mixed well. Add baby food and stir thoroughly. Mix in mashed bananas.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
Bake in the oven for about 20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Once cupcakes have cooled completely, spread frosting evenly over the cupcake tops. Top each cupcake with a slice of banana, if you like. Refrigerate until ready to serve.
Nutrition Information:
143 Calories, 3.75g Fat, 193mg Sodium, 25g Carbs, 0.5g Fiber, 13g Sugars, 2g Protein
Points Value: 3
sorry to keep asking...143 cal per cupcake?
ReplyDeleteYep...143 per cupcake. Hope you enjoy them if you try them!
ReplyDelete