INGREDIENTS:
FOR CUPCAKES:
- 2 cups moist-style yellow cake mix (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)
- 1/2 teaspoon baking powder
- 3/4 cup Cool Whip Free, thawed
- 1/4 cup reduced-fat peanut butter, room temperature
OPTIONAL TOPPING:
- 12 slices banana
DIRECTIONS:
- Preheat oven to 375 degrees
- In a small mixing bowl, combine peanut butter and Cool Whip, stirring until mixed well. 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 bananas.
- Line a 12-cup muffin pan with baking cups and/or spray with non stick spray. Evenly distribute cake mixture among the 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 cupcake tops. Top each cupcake with a slice of banana, if you like. Refrigerate until ready to serve.
NUTRITION FACTS:
- Makes 12 servings
- Calories: 143
- Fat: 3.75g
- Sodium: 193 mg
- Carbs: 25 g
- Fiber: 0.5 g
- Sugars: 13 g
- Protein: 2 g
NOTES:
These were sooo good!!!!
pg. 226 H.G