Banana Cupcakes With pb frosting

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

FOR FROSTING:

• 3/4 cup Cool Whip Free, thawed
• 1/4 cup reduced-fat peanut butter, room temperature

OPTIONAL TOPPING:

• 12 slices banana

DIRECTIONS:

1. Preheat oven to 375 degrees
2. In a small mixing bowl, combine peanut butter and Cool Whip, stirring until mixed well. Refrigerate until cupcakes are ready to be frosted.
3. 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.
4. Line a 12-cup muffin pan with baking cups and/or spray with non stick spray.  Evenly distribute cake mixture among the cups.
5. Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
6. 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