Sweet Baby Pink Cupcakes, Sugar & Sweetener Free
servings: 12
total time: 2 hours
Ingredients
- Cupcakes:
- 5 large (or 7 small) ripe bananas, peeled
- 1/4 cup canola oil
- 2 large eggs, lightly beaten
- 1 cup unsweetened strawberry jam (see notes)
- 1 tablespoon vanilla extract
- 3/4 teaspoon baking soda
- 1 tsp baking powder
- 1/2 teaspoon salt
- 2 cups flour
-
- Frosting:
- 8 oz whipped Greek cream cheese and yogurt spread
- 1 cup unsweetened strawberry jam (see notes)
-
- Swirl Topping:
- 1/2 cup unsweetened strawberry jam (see notes)
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl combine the bananas, oil, eggs, jam, vanilla, baking soda, baking powder, and salt. Use a potato masher and mix together smashing the bananas into the the other ingredients.
- Add the flour and stir just to combine.
- Grease you muffin tin or insert baking cups and fill with the batter.
- Bake for 30 minutes or until a pick comes out clean when inserted. Allow to cool at least 1 hour on a cooling rack.
- In the meantime make the frosting by whisking together the Greek cream cheese yogurt spread and the jam. Refrigerate until later use.
- One the cupcakes are cooled pipe or spread the frosting on top.
- If you have a small pastry tip load the bag with the remaining jam, if not put in to a sandwich bag and snip off a small corner.
- Make a swirl on top of each cupcake.
- Serve or store in the refrigerator until time to serve.
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