Double Peanut Butter Banana Cupcakes

By porcalina

Ingredients

• Cake
• 1/2 +1/3 cup whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 tablespoons creamy natural peanut butter
• 1 tablespoon Smart Balance
• 6 T firmly packed light brown sugar
• 3/4 teaspoon vanilla extract
• 1/4 cup egg substitute (equivalent of 1 egg)
• 1/4 cup + 2T finely mashed ripe banana (1 medium)
• 1/4 cup + 2T skim milk
• Frosting
• 3/4 cup nonfat cream cheese
• 1/4 cup peanut butter (not natural)
• 6 T confectioner's sugar

Details

Adapted from peanutbutterboy.com

Preparation

Step 1

1. Make the frosting by whipping the cream cheese and peanut butter together until very creamy. You can use an electric mixer to add fluffiness, but I used a fork. Add the sugar and mix well. Taste frosting and add extra sugar if desired. Place in the refrigerator, covered.

2. Preheat oven to 350 degrees. Sift or whisk together the first four ingredients in a medium bowl and set aside. Using a mixer, cream the butter, sugar and peanut butter in a large bowl until well mixed. Add the eggs, vanilla and mashed banana and beat for another minute. Gradually add the flour mixture and milk alternately. Mix well.

3. Divide batter evenly into 6 muffin cups lined with muffin papers. Bake for 21-22 minutes, or until a toothpick comes out clean.

4. Remove muffins from the pan after about 10 minutes and let cool completely before icing. We had a decorative icing kit, but you can use a knife or a plastic bag with a small hole cut in the corner to pipe it on.

Additional Info:

The cupcakes were good. The flavors were right on but the cake was a tiny bit chewy. I only had a very small banana which may have contributed. but the chewiness wasn't bad and actually provided a neat texture. Next time I may add a bit of applesauce, and also add some chopped walnuts to the batter for some crunch.