Double Peanut Butter Banana Cupcakes
- Number of Servings: 12
Ingredients
Cake1/2+1/3 cup whole wheat pastry flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 1/2 tablespoons creamy natural peanut butter1 tablespoon Smart Balance6T firmly packed light brown sugar3/4 teaspoon vanilla extract1/4 cup egg substitute (equivalent of 1 egg)1/4 cup + 2T finely mashed ripe banana (1 medium)1/4 cup + 2T skim milkFrosting3/4 cup nonfat cream cheese1/4 cup peanut butter (not natural)6T confectioner’s sugar
1. Make the frosting by whipping the cream cheese and peanut butter together until very creamy. You can use an electric mixer to add fluffiness, but I used a fork. Add the sugar and mix well. Taste frosting and add extra sugar if desired. Place in the refrigerator, covered.
2. Preheat oven to 350 degrees. Sift or whisk together the first four ingredients in a medium bowl and set aside. Using a mixer, cream the butter, sugar and peanut butter in a large bowl until well mixed. Add the eggs, vanilla and mashed banana and beat for another minute. Gradually add the flour mixture and milk alternately. Mix well.
3. Divide batter evenly into 6 muffin cups lined with muffin papers. Bake for 21-22 minutes, or until a toothpick comes out clean.
4. Remove muffins from the pan after about 10 minutes and let cool completely before icing. We had a decorative icing kit, but you can use a knife or a plastic bag with a small hole cut in the corner to pipe it on.
Number of Servings: 12
Recipe submitted by SparkPeople user JACLIGHT.
2. Preheat oven to 350 degrees. Sift or whisk together the first four ingredients in a medium bowl and set aside. Using a mixer, cream the butter, sugar and peanut butter in a large bowl until well mixed. Add the eggs, vanilla and mashed banana and beat for another minute. Gradually add the flour mixture and milk alternately. Mix well.
3. Divide batter evenly into 6 muffin cups lined with muffin papers. Bake for 21-22 minutes, or until a toothpick comes out clean.
4. Remove muffins from the pan after about 10 minutes and let cool completely before icing. We had a decorative icing kit, but you can use a knife or a plastic bag with a small hole cut in the corner to pipe it on.
Number of Servings: 12
Recipe submitted by SparkPeople user JACLIGHT.
Nutritional Info Amount Per Serving
- Calories: 163.5
- Total Fat: 5.2 g
- Cholesterol: 22.8 mg
- Sodium: 235.6 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.8 g
- Protein: 6.0 g
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