Baking: Cakes, Cookies, Muffins: Peanut Butter and Banana Cupcakes

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

Author: CalorieKing
Date: July 11, 2013

Serves: 12 person(s)
Yield: 12 x cupcakes

Preparation Time: 20 mins
Cooking Time: 15 mins


    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


    CUPCAKES: Preheat oven to 350ยบF.

    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.


    * Can replace sugar for sugar substitute.

    If desired, sprinkle cupcakes with icing sugar.

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:161 cals
Kilojoules:673 kJ
Fat:8.6 g
Carbohydrates:15.5 g
Protein:6.3 g
Cholesterol:32.0 mg
Sodium:267 mg
Saturated Fat:1.8 g
Fiber:1.5 g
Calcium:84.0 mg
Total Sugars:3.3 g

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