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Banana Cupcakes With Coconut Cream Cheese Frosting

Per Serving

Banana Cupcakes With Coconut Cream Cheese Frosting

Makes: 1 1/4 cups
Calories 165
Fat 8 g
Saturated Fat 0.8 g
Trans Fat 0 g
Carbohydrate 21 g
Fiber 1 g
Sugars 8 g
Cholesterol 15 mg
Sodium 190 mg
Protein 3 g
Choices: Carbohydrate 1.5, Fat 1.5


1 1/2 cups cake flour (such as Softsilk or Swans Down)
1 cup Splenda
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 small ripe bananas, peeled and mashed well
1 egg
1/2 cup canola oil
1 tsp. vanilla
1/4 cup low-fat buttermilk
16 (1/8-inch-thick) banana slices
4 tsp. shredded sweetened coconut
Coconut Cream Cheese Frosting
1 package (8-oz.) fat-free cream cheese
2 Tbsp. light buttery spread (such as Promise Activ)
3/4cuppowdered sugar
1/4cupfat-free milk
1/2tsp.coconut extract


  1. 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.
  2. In another bowl, combine the bananas, egg, oil, and vanilla. Mix well.
  3. 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.
  4. 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.


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