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Banana Cupcakes (Low Calorie)
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 55 min
- Yield
- 12.00 cupcakes, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Banana Cupcakes (Low Calorie) brings together 3/4 cup Splenda sugar substitute, 1/2 cup banana, mashed, 1/4 cup unsalted butter (find low fat kind) in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 3/4 cup Splenda sugar substitute
- 1/2 cup banana, mashed
- 1/4 cup unsalted butter (find low fat kind)
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 plain fat-free yogurt
- 1 3/4 cups powdered sugar
- 1/2 cup fat free cream cheese
- 1/2 teaspoon vanilla extract
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Instructions
over 350 degrees
combine 1/4 cup sugar and banana set aside.
beat 1/2 cup sugar, butter and 1 teaspoon of vanilla for 3 minutes about
add egg whites one at a time.
add banana mixture to sugar mixture.
in a seperate bowl combine flour, baking soda salt and nutmeg.
add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
mix after each addition.
spoon batter into 12 tins bake for approx 25 minutes
FROSTING: beat powdered sugar, cream cheese and 1/2 teaspoon vanilla at medium.
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