Tuesday, June 8, 2010

Banana Peanut-Butter Cupcakes


For Cupcakes:
2 cups moist-style yellow cake (1/2 of an 18.25 ounce box)
1 large banana, mashed
1/3 cup Gerber Bananas (or another brand of pureed bananas found in the baby foods aisle)
* I just put one banana in the blender and it pureed it :)
1/2 teaspoon baking powder

For Frosting:
3/4 cup Cool Whip Free, thawed
1/4 cup reduced fat peanut butter, room temp
* I had to double this to get enough frosting for the batch. However, I did pipe my frosting too, so that uses more.

Optional Topping:
12 slices banana
dark chocolate shavings


Preheat oven to 375 degrees

In a small mixing bowl, combine butter and Cool Whip, stirring until well mixed. 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 pureed 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 cups.

Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Once cupcakes have cooled completely, spread frosting evenly over the cupcakes tops. Top each cupcake with a slice of banana and chocolate shavings, if you like. Refrigerate until ready to serve!

Makes 12 servings- Serving size is 1 cupcake= 150 Calories
Simply amazing! Enjoy, Kim

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