Peanut Butter and Banana Cupcakes

• 12 cup crunchy peanut butter
• 2 tablespoons vegetable oil
• 34 cup sugar substitute
• 1 teaspoon vanilla
• 2 eggs, lightly beaten
• 1 large banana, mashed
• 1 cup self-rising flour
• 14 cup low-fat buttermilk
• 4 ounces fat free cream cheese
• 3 tablespoons sugar substitute, extra
• 2 teaspoons grated lemon rind

1. Beat peanut butter, oil, sugar substitute and vanilla with an electric beater until smooth and creamy.
2. Gradually add eggs, beating well with each addition.
3. Beat in banana.
4. Lightly fold half the flour through the peanut mixture.
5. Stir in the buttermilk, followed by the remaining flour.
6. Spoon into 12 cupcake cases and bake at 350F for 12-15 minutes, or until a skewer inserted into the center comes out clean.
7. Allow to cool for 5-10 minutes in pan, then turn onto a wire rack.
8. Beat together fat-free cream cheese, sugar substitute and lemon rind until they are light and fluffy.
9. Cut a small circle from the top of the cakes and cut these circles in half.
10. Fill the top of the cake with a spoonful of the frosting and place the two cut halves on top.
11. Sprinkle with icing sugar if desired.
12. Variations: Can replace sugar for sugar substitute (allow for extra calories).

crunchy peanut butter, vegetable oil, sugar substitute, vanilla, eggs, banana, flour, lowfat buttermilk, cream cheese, sugar substitute, lemon rind

Taken from www.food.com/recipe/peanut-butter-and-banana-cupcakes-238202 (may not work)