Marlene's Best-Ever Banana Cupcakes

By pavaldez

Marlene Says: These cupcakes have 60% fewer carbs and calories, 66% less fat, and 80% less sugar than Martha Stewart's "Best Banana Cupcakes".

Ingredients

• 1 2/3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup shortening
• 1 tablespoon honey
• 3/4 cup granulated no-calorie sweetener (like Splenda)
• 2 large eggs
• 2 medium bananas, broken into pieces
• 1/2 teaspoon vanilla
• 1/2 cup buttermilk
• Touch of Honey Whipped Cream Cheese Frosting

Preparation

Step 1

1. Preheat the oven to 325 degrees. Place cupcake liners in 12-cup muffin tin and spray them with non-stick baking spray (cupcakes will stick to liner otherwise).

2. In a medium bowl, sift together the flour, baking powder, and baking soda. Set aside.

3. In a large bowl, with an electric mixer,cream the shortening on medium speed for 2 minutes. Add the honey and sweetener and beat 2 more minutes. Beat in eggs, one at a time, and then beat batter for 2 minutes on high speed, scraping the bowl as needed. Set aside.

4. Add the bananas to a medium bowl and beat them with the mixer on low until pureed. Beat in the vanilla and buttermilk. Using a spatula, gently mix one-half of the flour mixture into the shortening mixture. Mix in one-half of the banana mixture. Repeat. Do not overmix. Scoop the batter into the prepared muffing cups.

5. Bake for 20 to 22 minutes or until the center springs back when touched or a toothpick comes out clean. Set cupcake on a wire rack to cool. Frost with Touch of Honey Whipped Cream Cheese Frosting.