King Cupcakes

• Cupcakes:
• 1/4 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup egg substitute
• 1/2 cup mashed ripe banana (about 1)
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup 1% low-fat milk
• Frosting:
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup creamy peanut butter
• 3 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• Dash of salt
• 3 tablespoons chopped unsalted, dry-roasted peanuts

1. Preheat oven to 350u0b0.
2. To prepare cupcakes, place 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add egg substitute; beat well. Add banana and 1 teaspoon vanilla; beat 1 minute.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl; stir with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
4. Line 12 muffin cups with paper liners; fill cups with batter. Bake at 350u0b0 for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; remove from muffin tin, and cool completely on a wire rack.
5. To prepare frosting, combine cream cheese, peanut butter, and 3 tablespoons butter in a medium bowl; beat until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla, and dash of salt. Spread frosting evenly over cupcakes; sprinkle evenly with peanuts.

butter, sugar, egg substitute, mashed ripe banana, vanilla, flour, baking powder, salt, milk, frosting, cream cheese, peanut butter, butter, powdered sugar, vanilla, salt, peanuts

Taken from www.myrecipes.com/recipe/king-cupcakes (may not work)