It really is a shame that when I have browning bananas, my first instinct is to make cupcakes with them instead of a healthy smoothie.  This, my friends, is why I struggle with my weight.  But then again, it’s not really about the final product so much as the process.  Making cupcakes and frosting is just more satisfying than blending a bunch of fruit together.  That’s my story and I’m sticking to it.  I’ve tried making banana cupcakes in the past but each time they ended up tasting more like banana muffins.  Then I came across these Banana Cupcakes with Cream Cheese Frosting.  These cupcakes are light and cakey like a cupcake and not at all dense like a muffin.  Finally!

Because I didn’t expect these cupcakes to turn out as well as they did, I didn’t document anything but the final product.  I guess you’ll just have to take my word for it.  And I’m not going to sugar coat it – the only thing reduced-fat about these bad boys is the reduced-fat cream cheese I used in the frosting.  The rest is butter, sugar and white flour.  I’m not even going to kid you that these are good for you.  But look at it this way, since they are cupcakes, they are already portion controlled.  Just try to only eat one!

Additions:  None

Omissions:  None

Substitutions:

• 1/3-less fat cream cheese

Overall Rating:  Love It

Source:  Baking Bites blog