Peanut Butter and Banana Cupcakes Recipe

Name: Peanut Butter and Banana Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup crunchy peanut butter; 2 tablespoons vegetable oil; ¾ cup sugar substitute; 1 teaspoon vanilla; 2 eggs, lightly beaten; 1 large banana, mashed; 1 cup self-rising flour; ¼ cup low-fat buttermilk; 4 ounces fat free cream cheese; 3 tablespoons sugar substitute, extra; 2 teaspoons grated lemon rind

Servings: persons

½ cup crunchy peanut butter
2 tablespoons vegetable oil
¾ cup sugar substitute
1 teaspoon vanilla
2 eggs, lightly beaten
1 large banana, mashed
1 cup self-rising flour
¼ cup low-fat buttermilk
4 ounces fat free cream cheese
3 tablespoons sugar substitute, extra
2 teaspoons grated lemon rind

1
Beat peanut butter, oil, sugar substitute and vanilla with an electric beater until smooth and creamy.
2
Gradually add eggs, beating well with each addition.
3
Beat in banana.
4
Lightly fold half the flour through the peanut mixture.
5
Stir in the buttermilk, followed by the remaining flour.
6
Spoon into 12 cupcake cases and bake at 350F for 12-15 minutes, or until a skewer inserted into the center comes out clean.
7
Allow to cool for 5-10 minutes in pan, then turn onto a wire rack.
8
Beat together fat-free cream cheese, sugar substitute and lemon rind until they are light and fluffy.
9
Cut a small circle from the top of the cakes and cut these circles in half.
10
Fill the top of the cake with a spoonful of the frosting and place the two cut halves on top.
11
Sprinkle with icing sugar if desired.
12
Variations: Can replace sugar for sugar substitute (allow for extra calories).

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup crunchy peanut butter, 2 tablespoons vegetable oil, ¾ cup sugar substitute, 1 teaspoon vanilla, and more.

Yes, Peanut Butter and Banana Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter and Banana Cupcakes

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