This is another recipe adapted from Cooking Light (for King Cupcakes). I have posted the original, however, I made some changes. I use a real egg in place of the substitute, buttermilk instead of low fat milk and the frosting was simply store bought fudge frosting mixed with cream cheese and peanut butter.
Find everything you need to make them at your local Meijer.
- 1/4 cup butter, softened
- 1 cup sugar
- 1/2 cup egg substitute
- 1 mashed ripe banana
- 1 t vanilla extract
- 1 3/4 cups flour
- 1 t baking powder
- 1/4 t salt
- 1/2 cup 1% low fat milk
- 1/4 cup reduced fat cream cheese, softened
- 1/4 cup creamy peanut butter
- 3 T butter, softened
- 1 1/2 cups powdered sugar
- 1/2 t vanilla extract
- dash of salt
- chopped dry roasted peanuts
- In a large bowl, beat butter and sugar with a mixer on medium speed til blended. Add egg (or substitute); beat well. Add banana and vanilla; beat 1 minute.
- Combine flour, baking powder and salt in a small bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
- Preheat oven to 350°. Spray 12 cup muffin tin with cooking spray.
- Fill cups with batter. Bake 20 minutes or til a toothpick inserted in center muffins come out clean. Cool 5 minutes on a wire rack; remove from muffin tin, and cool completely on rack.
- Frost and sprinkle with peanuts.
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