Bake up a batch of cupcakes that your kids will love! Better yet, have your kids help!
Serves: 12 person(s)
Preparation Time: 20 mins
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
114.29 g fat-free cream cheese
3 Tbsp sugar substitute, extra *
2 tsp grated lemon zest
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.
If desired, sprinkle cupcakes with icing sugar.
Serving suggestions are not included in the nutritional analysis.
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