Directions:
- Beat peanut butter, oil, sugar substitute and vanilla with an electric beater until smooth and creamy.
- Gradually add eggs, beating well with each addition. Beat in banana.
- Lightly fold half the flour through the peanut mixture. Stir in the buttermilk, followed by the remaining flour.
- Spoon into 12 cupcake cases and bake at 350°F for 12-15 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool for 5-10 minutes in pan, then turn onto a wire rack.
- Beat together fat-free cream cheese, sugar substitute and lemon rind until they are light and fluffy.
- Cut a small circle from the top of the cakes and cut these circles in half. Fill the top of the cake with a spoonful of the frosting and place the two cut halves on top. Sprinkle with icing sugar if desired.
- •Variations: Can replace sugar for sugar substitute (allow for extra calories).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.07 Kcal (708 kJ) | ||
| Calories from fat | 80.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 14% | |
|---|---|---|---|
| Cholesterol | 30.64mg | 10% | |
| Sodium | 260.79mg | 11% | |
| Potassium | 101.22mg | 2% | |
| Total Carbs | 15.45g | 5% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 13.8mg | 77% | |
| Calcium | 96.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 287.8 Kcal (1205 kJ) | ||
| Calories from fat | 137.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 14% | |
|---|---|---|---|
| Cholesterol | 52.15mg | 10% | |
| Sodium | 443.92mg | 11% | |
| Potassium | 172.3mg | 2% | |
| Total Carbs | 26.3g | 5% | |
| Sugars | 4.61g | 11% | |
| Dietary Fiber | 2.33g | 5% | |
| Protein | 10.59g | 12% | |
| Vitamin C | 2mg | 2% | |
| Iron | 23.5mg | 77% | |
| Calcium | 164.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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