Banana Spice Cupcakes with Nutmeg Cream Topping

  • Yield: servings


1 (18.25-ounce) box spice cake mix
1cup well-mashed very ripe bananas
1cup unsweetened apple juice
2large eggs
2large egg whites
1teaspoon vanilla, butter, and nut flavoring or vanilla extract
8ounces fat-free frozen whipped topping, thawed in refrigerator
2teaspoons ground nutmeg


  1. Preheat the oven to 350 F.
  2. In a large mixing bowl, stir together the cupcake ingredients.
  3. Using an electric mixer, beat on low for 30 seconds. Increase the speed to medium. Beat for 2 minutes. Spoon into two 12-cup nonstick muffin pans.
  4. Bake for 20 minutes, or until a wooden toothpick inserted in the center of a cupcake comes out clean.
  5. Transfer to cooling racks and let cool for 15 minutes. Remove the cupcakes from the pans. Let cool completely.
  6. Meanwhile, using a rubber scraper, gently fold the nutmeg into the whipped topping. Cover and refrigerate until ready to use.
  7. Spread the chilled topping over the cupcakes up to 8 hours in advance. Cover and refrigerate.

Reprinted from The New American Heart Association Cookbook, 8th Edition by American Heart Association. Copyright © 2010 by American Heart Association. Published by Clarkson Potter, a division of Random House, Inc.