Banana Cupcakes with Coconut Cream Cheese Frosting (Diabetic)
Published: Friday, March 22, 2019
1½ c. cake flour
1 c. Splenda
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
3 small ripe bananas, peeled and mashed well
1 egg
½ c. canola oil
1 tsp. vanilla
¼ c. low-fat buttermilk
16 (1/8" thick) banana slices
4 tsp. shredded sweetened coconut
Coconut Cream Cheese Frosting:
8 oz. pkg. fat-free cream cheese
2 Tbsp. light buttery spread
¾ c. powdered sugar
¼ c. fat-free milk
½ tsp. coconut extract
Preheat oven to 350°. Line a muffin tin, using more than one pan if necessary, to make 16 cupcakes. In a large bowl, mix together the flour, Splenda, baking powder, baking soda and salt.
In another bowl, combine the bananas, egg, oil and vanilla. Mix well.
Slowly add the banana mixture to the dry ingredients, alternating with the buttermilk. Beat for 2 minutes on medium speed with an electric mixer, stopping the mixer occasionally to scrape down the sides.
Pour the batter into the prepared cups. Bake 18 minutes until a toothpick inserted into a cupcake comes out clean. Cool cupcakes 5 minutes in the pan. Turn out of the pan and transfer to a cooling rack to cool completely.
Frost with 2 tsp. of the Coconut Cream Cheese Frosting. Garnish with a slice of banana and ¼ tsp. shredded coconut.
For frosting: Add cream cheese and butter to a bowl. With electric beaters, mix the cream cheese and butter until fluffy. Slowly add the powdered sugar and beat for 1 minute. Add milk and extract and beat until thick but spreadable. Spread 2 tsp. on each cupcake. —1¼ cups.
• Exchange (per cupcake): 165 calories, 8 g fat, <1 g saturated fat, 3 g protein, 21 g carbohydrate, 15 mg cholesterol, 1 g fiber, 190 mg sodium; 1½ carbohydrate, 1½ fat.
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