Banana Cupcakes With Cream Cheese Frosting
45 mins (prep 45)
13 ingredients
24 servings
Adapted from Cooking Light (Sept. 1999). Original recipe uses plain fat-free yogurt, but I prefer powdered buttermilk, reconstituted. This allegedly yields 12 standard-sized cupcakes, but I like to make 24 mini ones for parties. Nutmeg adds that special something.

Categories:  <-60-mins , fruit , cupcake , north-american , comfort-food , taste~mood , potluck , tropical-fruits , time-to-make , sweet , cakes , bananas , american , healthy , to-go... , dessert ,
Share on Newzsocial



Serving Size (40.16 g)
Servings 24
Amount per Serving
Calories 138.95 Calories from Fat 18.72
% Daily Value *
Total Fat 2.08g 76.66%
Saturated Fat 1.28g 153.9%
Trans Fat 0.08g %
Cholesterol 5.42mg 43.38%
Sodium 52.2mg 52.2%
Total Carbohydrate 29.83g 238.63%
Dietary Fiber 0.27 g 25.8%
Sugars 24.98 g %
Protein 0.86g 41.47%
Vitamin A 64.95IU% Vitamin C 0.43mg%
Calcium 4.62mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground nutmeg, reduced-fat cream cheese