My weigh in at Weight Watchers was a success! I had lost 3 pounds, so to celebrate I had to have an ooey gooey peanut butter banana cupcake at only 3 points! Of course not the fattening store bought ones but these were quick enough to whip up and pop it in the oven for 20 minutes. These cupcakes aren't very sweet but it had just the right amount of sweetness from the banana and gerber bananas. If you like, you could add a packet of splenda to the frosting. They did remind me of the good old days when my Mom used to make us Peanut Butter and Banana Sandwiches. Gosh, I love those sandwiches and I still eat them from time to time. I make half the recipe (6 cupcakes) since it is only me eating them. I know... so sad my husband isn't here right now, but I am sure he would enjoy these cupcakes just as much as I did. Well, more for me... hmmm... that might not be such a good thing considering I am trying to eat less. Anyways, overall these cupcakes were delish!
Banana Cupcakes with Peanut Butter Frosting
Hungry Girl 200 under 200
2 cups moist style yellow cake mix
1 large banana, mashed
1/3 cup Gerber bananas
1/2 teaspoon baking powder
1 cup water
3/4 cup Cool Whip fat free, thawed
1/4 cup reduced fat peanut butter, room temperature
Preheat oven to 375 degrees.
In a small mixing bowl, combine peanut butter and Cool Whip, stirring untilmixed well. Refrigerate until cupcakes are ready to be frosted.
In a large mixing bowl, combine cake mix with baking powder and 1 cup water until mixed well. Add Gerber bananas and stir thoroughly. Mix in mashed banana.
Line a 12 cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake come out clean.
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.
Servings: 12 Calories: 143 Fat: 3.75g Points: 3
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