You are here: Home » Recipes » Banana Spice Cupcakes with Nutmeg Cream Topping Banana Spice Cupcakes with Nutmeg Cream Topping Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 1 (18.25-ounce) box spice cake mix1 cup well-mashed very ripe bananas1 cup unsweetened apple juice2 large eggs2 large egg whites1 teaspoon vanilla, butter, and nut flavoring or vanilla extractTopping:8 ounces fat-free frozen whipped topping, thawed in refrigerator2 teaspoons ground nutmeg Instructions Preheat the oven to 350 F. In a large mixing bowl, stir together the cupcake ingredients. 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. Bake for 20 minutes, or until a wooden toothpick inserted in the center of a cupcake comes out clean. Transfer to cooling racks and let cool for 15 minutes. Remove the cupcakes from the pans. Let cool completely. Meanwhile, using a rubber scraper, gently fold the nutmeg into the whipped topping. Cover and refrigerate until ready to use. 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.