- Preheat the oven to 350°F. Line a muffin tin, using more than one pan if necessary to make 16 cupcakes. In a large bowl, mix together the flour, Splenda, baking powder, baking soda, and salt.
- In another bowl, combine the bananas, egg, oil, and vanilla. Mix well.
- Slowly add the banana mixture to the dry ingredients, alternating with the buttermilk. Beat for 2 minutes on medium speed with an electric mixer, stopping the mixer occasionally to scrape down the sides.
- Pour the batter into the prepared cups. Bake for 18 minutes until a toothpick inserted into a cupcake comes out clean. Cool the cupcakes for 5 minutes in the pan. Turn out of the pan and transfer to a cooling rack to cool completely. Frost with 2 tsp. of the Coconut Cream Cheese Frosting (recipe at right). Garnish with a slice of banana and 1/4 tsp. shredded coconut.
Coconut Cream Cheese Frosting
Add the cream cheese and butter to a bowl. With electric beaters, mix the cream cheese and butter until fluffy. Slowly add the powdered sugar and beat for 1 minute. Add the milk and extract and beat until thick but spreadable. Spread 2 tsp. on each cupcake.