Enjoy dessert on your heartburn-free diet with this recipe for banana cupcakes with cream cheese frosting.
The first part of the ingredients is for the cupcakes (cc) and the second part of the ingredients is for the frosting (fr).
INGREDIENTS:
- (cc) 1 cup flour
- (cc) 1/2 teaspoon baking soda
- (cc) 1/4 teaspoon salt
- (cc) 1/2 teaspoon ground cinnamon
- (cc) 3/4 granulated sugar
- (cc) 1/4 cup butter
- (cc) 1 teaspoon vanilla extract
- (cc) 1/2 cup mashed ripe bananas
- (cc) 4 large egg whites
- (cc) 1/4 cup fat-free sour cream
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- (fr) 1 1/2 cups powdered sugar
- (fr) 8 ounces fat-free cream cheese, softened
- (fr) 1 teaspoon vanilla extract
PREPARATION:
- Preheat oven to 350 degrees F.
- Spray a 12-cup muffin tin with nonstick cooking spray.
- In a small bowl, stir together flour, baking soda, salt, and cinnamon until well blended. Set aside.
- In a large bowl, cream together sugar and butter.
- Add vanilla and the mashed bananas to the creamed sugar and butter and beat well.
- Next, add egg whites to the mixture and beat thoroughly.
- Stir in half the flour mixutre and the sour cream.
- Add the remaining flour mixture, and stir until it's just combined.
- Spoon the batter into the greased 12 muffin cups.
- Bake for 25-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 15 minutes before removing the cupcakes from the pan, and cool cupcakes completely before frosting them.
- To make the frosting, beat all the frosting ingredients together in a medium bowl until creamy.
- Spread the frosting thinly over the cupcakes using a knife or spatula.