King Cupcakes

"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

Yield: 12 cupcakes (serving size: 1 cupcake)

Ingredients

• Cupcakes:
• 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
• 
  Frosting:
• 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

Preparation

Preheat oven to 350°.

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.

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.

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.

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.

Nutritional Information

Calories:

319 (32% from fat)

Fat:

11.4g (sat 5.6g,mono 3.4g,poly 1.3g)

Protein:

5.6g

Carbohydrate:

50g

Fiber:

1.2g

Cholesterol:

21mg

Iron:

1.2mg

Sodium:

219mg

Calcium:

51mg