Banana Peanut-Butter Cupcakes

Ingredients

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

Directions

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