Hungry Girl Banana Cupcakes with Peanut Butter Frosting

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 144.4
  • Total Fat: 4.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 183.4 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Hungry Girl Banana Cupcakes with Peanut Butter Frosting calories by ingredient
Submitted by:

Number of Servings: 12


    2 cups moist style yellow cake mix
    1 large banana
    1/3 cup gerber bananas *i used one small 70-calorie jar of beechnut bananas
    1/2 tsp baking powder
    1 cup water

    For frosting:
    3/4 cup cool whip, thawed
    1/4 cup reduced fat peanut butter (i used jiffy crunchy style on accident but it worked)


Preheat oven to 375 degrees.
In a small mixing bowl, combine peanut butter and Cool Whip, stirring
untilmixed 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 Gerber bananas and stir thoroughly. Mix in
mashed banana.
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 a cupcake come 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.

Number of Servings: 12

Recipe submitted by SparkPeople user VTCRICKET84.

TAGS:  Desserts |

Rate This Recipe