Peanut Butter and Banana Cupcakes

Peanut Butter and Banana Cupcakes

Bake up a batch of cupcakes that your kids will love! Better yet, have your kids help!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (67 ratings made) Rate
Serves: 12 person(s) Change

Preparation Time: 20 mins
Cooking Time: 15 mins

Yield: 12 x cupcakes

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1/2 cup chunky peanut butter
  • 2 Tbsp vegetable oil
  • 3/4 cup sugar substitute *
  • 1 tsp vanilla
  • 2 eggs, lightly beaten
  • 1 large banana, mashed
  • 1 cup self-rising flour
  • 1/4 cup low-fat buttermilk
  • 4 oz fat-free cream cheese
  • 3 Tbsp sugar substitute, extra *
  • 2 tsp grated lemon zest

Directions:

CUPCAKES: Preheat oven to 350ºF.

Beat peanut butter, oil, 3/4 cup sugar substitute, and the vanilla with an electric beater until smooth and creamy. Gradually add eggs, beating well with each addition. Beat in banana.

Lightly fold 1/2 cup flour through the peanut mixture. Stir in the buttermilk, followed by the remaining 1/2 cup flour.

Spoon into 12 cupcake cases and bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 to 10 minutes in pan, then turn onto a wire rack.

FROSTING: Beat together fat-free cream cheese, 3 tablespoons sugar substitute and lemon zest until light and fluffy.

Cut a small circle from the top of the cakes and cut these circles in half. Fill the top of the cake with a spoonful of the frosting and place the two cut halves on top.

Variations:

* Can replace sugar for sugar substitute.

If desired, sprinkle cupcakes with icing sugar.

Serving suggestions are not included in the nutritional analysis.