Banana Spice Cupcakes with Nutmeg Cream Topping




  • 1 18.25-ounce box spice cake mix
  • 1 cup well-mashed ripe bananas
  • 1 cup unsweetened apple juice
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon vanilla extract

Nutmeg Cream Topping

  • 8 ounces fat-free frozen whipped topping, thawed in refrigerator
  • 2 teaspoons ground nutmeg



Preheat oven to 350ºF. In a large mixing bowl, stir together the cupcake ingredients. Beat on low speed for 30 seconds. Increase speed to medium and continue to beat for 2 minutes. Spoon into two 12-cup nonstick muffin pans. Bake for 20 minutes or until toothpick inserted in center comes out clean.


Transfer to cooling racks and let cook for 15 minutes. Remove cupcakes from pans and let cool completely. Using a rubber scraper, gently fold the nutmeg into the whipped topping. Cover and refrigerate until ready to use. Spread the chilled topping over cupcakes. Makes 24 servings.


Nutritional Information


Per serving

Calories: 123

Total fat: 2.5 g

Saturated fat: .05 g

Sodium: 157 mg

Carbohydrates: 24 g

Fiber: 1 g

Protein: 2 g