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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This dessert plays on the peanut butter and banana sandwich Elvis supposedly craved. Like him, our grandparents lived in Memphis, the site of many of our first get-together weekends. -KKD Ingredients:
1/4 cup butter, softened |
1 cup granulated sugar |
1/2 cup egg substitute |
1/2 cup mashed ripe banana (about 1) |
1 teaspoon vanilla extract |
1 3/4 cups all-purpose flour (about 7 3/4 ounces) |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup 1% low-fat milk |
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened |
1/4 cup creamy peanut butter |
3 tablespoons butter, softened |
1 1/2 cups powdered sugar |
1/2 teaspoon vanilla extract |
dash of salt |
3 tablespoons chopped unsalted, dry-roasted peanuts |
Directions:
1. Preheat oven to 350°.
2. To prepare cupcakes, place 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add egg substitute; beat well. Add banana and 1 teaspoon vanilla; beat 1 minute.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl; stir with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
4. Line 12 muffin cups with paper liners; fill cups with batter. Bake at 350° for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; remove from muffin tin, and cool completely on a wire rack.
5. To prepare frosting, combine cream cheese, peanut butter, and 3 tablespoons butter in a medium bowl; beat until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla, and dash of salt. Spread frosting evenly over cupcakes; sprinkle evenly with peanuts.
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