Low-Fat Chocolate-Banana Cupcakes

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   1.

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   Heat oven to 350F.

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   Place paper baking cups in 24 regular size muffin cups, or spray bottoms of cups with cooking spray.

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   2.

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   Stir cake mix, bananas and eggs in large bowl, using spoon, about 50 strokes or until well blended.

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   Fill muffin cups about 2/3 full.

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   (If necessary, refrigerate remaining batter while first pan bakes.)

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   3.

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   Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and top springs back when touched lightly in center.

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    Remove from pan; cool completely.

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    Frost with frosting.

* Per serving · 4 servings · Values may vary.

No additional tips available.