King Cupcakes

By dashy_65

Ingredients

• Cupcakes:
• 1/4 cup  butter, softened
• 1 cup  granulated sugar
• 1/2 cup  egg substitute
• 1/2 cup  mashed ripe banana (about 1)
• 1 teaspoon  vanilla extract
• 1 3/4 cups  all-purpose flour (about 7 3/4 ounces)
• 1 teaspoon  baking powder
• 1/4 teaspoon  salt
• 1/2 cup  1% low-fat milk
• Frosting:
• 1/4 cup  (2 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup  creamy peanut butter
• 3 tablespoons  butter, softened
• 1 1/2 cups  powdered sugar
• 1/2 teaspoon  vanilla extract
• Dash of salt
• 3 tablespoons  chopped unsalted, dry-roasted peanuts

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

To prepare cupcakes, place 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add egg substitute; beat well. Add banana and 1 teaspoon vanilla; beat 1 minute.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl; stir with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

Line 12 muffin cups with paper liners; fill cups with batter. Bake at 350° for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; remove from muffin tin, and cool completely on a wire rack.

To prepare frosting, combine cream cheese, peanut butter, and 3 tablespoons butter in a medium bowl; beat until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla, and dash of salt. Spread frosting evenly over cupcakes; sprinkle evenly with peanuts.

319 cal, 11g fat, 5.6g protein, 50g carb, 219 mg sod