Banana Spice Cupcakes with Nutmeg Cream Topping

  • Yield servings

Ingredients

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

Instructions

  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.

Comments

Follow

Get every new post delivered to your Inbox.

Join 278 other followers