Banana Cupcakes With Low Fat Cream Cheese Frosting Recipe {School Birthday Cupcakes - A Healthier Option}

Mini Me is now in school and as her birthday approached I wanted her to be able to celebrate with her new school friends too. The school does not allow standard store bought cupcakes due to the low nutritional value, food allergies, etc. My solution was to make a banana muffin cupcake and top it with a low fat cream cheese frosting. These were yummy and even passed the 3 year old test. I took along fresh fruit and it made a healthy treat.

Banana Cupcake Recipe

(makes 2 dozen cupcakes or 4 dozen mini)

4 - Super Ripe Mashed Bananas

1 stick butter or margarine

3/4 cup brown sugar

1/2 cup sugar

2 eggs

1/2 cup milk

1 T pure vanilla extract

2 1/2 cups whole wheat flour

1 tsp baking soda

1 tsp salt

Mix sugars and butter in a large mixing bowl until fully combined. Add eggs, vanilla, bananas and milk and stir until smooth. Stir in flour, baking soda and salt until combined. Do not over mix. Put in muffin cups and bake at 350 degrees for 25-30 minutes. Cool on a wire rack. Once fully cooked you can frost or just enjoy.

Cupcake Liners - Reynolds StayBrite, available in stores and on Amazon too.

Cream Cheese Frosting

16 ounces low fat cream cheese, cold

1 T pure vanilla extract

4 cups powdered sugar (more or less depending on taste)

In a mixer whip cream cheese until smooth. Add vanilla. Slowly add powdered sugar one cup at a time until desired sweetness/consistency is achieved. Will frost 2 dozen cupcakes or 4 dozen mini. Keep refrigerated.

Enjoy