Banana Cupcakes & PB Frosting!
• 2 Tbsp softened butter
• 1 cup baking stevia
• 1 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 4 pcs over ripe mashed bananas
• 1 egg
• 2 Tbsp sour cream or almond milk
• 1 cup creamy peanut butter
• 1 cup powdered stevia
• 1/2 cup unsalter butter
• 2 tablespoons almond milk
—> Preheat oven to 180 C. Combine the all purpose flour, baking powder, and baking soda in a bowl and set aside.
—> Cream butter and sugar until light and fluffy. Add egg, mashed banana, and sour cream. Slowly add in the flour mixture. Mix the batter just until everything is incorporated.
—> Line a 12 piece cupcake tray with 3 oz. cupcake liners and fill each 2/3 up with batter. This can be done using an ice cream scoop or any regular spoon.
—> Bake for 25 minutes or until a toothpick inserted at the center comes out clean. Let cool and enjoy your banana cupcakes.
—> for the frosting, either whisk or use an electric beater to combine everything together till fluffy, then pipe it on the cupcakes!
—> Enjoy! X
Renniesane / Tumblr
Greek Yogurt Cupcakes!
• 9 ounces vanilla Greek yogurt
• 8 strawberries
• Half a ripe banana
• 1 teaspoon mini chocolate chips
—> Place 12 mini silicone baking cups on the top of an ice cream tray or small wooden cutting board.
—> Fill each of the cups halfway with yogurt, using one six-ounce container.
—> Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing.
—> Add a dollop of yogurt to each cup using the last three ounces of yogurt. Sprinkle a few mini chocolate chips on top of each cup.
—> Gently place the tray in the freezer for at least an hour.
—> Remove from the freezer and allow to thaw for 10 minutes before eating.
—> ENJOY! x
Renniesane / Tumblr
For every cupcake:
Piña Colada Cupcakes
Servings: 24 • Serving Size: 1 cupcake no frosting • Old Points: 2 pts • Points+: 3 pts
Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g • Fiber: 0.2 g• Sugar: 12.2 g
Servings: 24 • Serving Size: 1 cupcake w/ frosting • Old Points: 3 pts • Points+: 4 pts
Calories: 153.5 • Fat: 4.1 g • Protein: 1.2 g • Carb: 27.2 g • Fiber: 1.3 g• Sugar:16.5g
- 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
- 20 oz can crushed pineapple in juice (do not drain)
Combine both ingredients in large bowl.
Mix on medium speed with electric mixer.
Pour into lined cupcake tins about 2/3 full. Bake in accordance with cake mix directions or until a toothpick inserted comes out clean. Set aside to cool.
Pineapple Coconut Cream Cheese Frosting
- 8 oz Philadelphia 1/3 less fat cream cheese
- 20 oz can crushed pineapple in pineapple juice, completely drained of any liquid
- 1 cup sweetened coconut flakes
- 1/4 cup sugar
Combine cream cheese, crushed pineapple, sugar and coconut flakes in a medium bowl and mix with a hand mixer until combined well. Spread on cooled cupcakes and refrigerate until ready to eat
- 1 tbsp. butter, melted
- 1 tbsp. white sugar
- 1 tbsp. brown sugar
- 3 drops of vanilla
- pinch of salt
- 1 egg yolk
- 1/4 c. flour
- 2 tbsp. chocolate chips
In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm… Enjoy!
oops nevermind I’m trying this now