If you are looking to make a quick and easy dessert that is so rich and decadent that no one will believe it is actually a ‘skinny’ treat, then this recipe is for you! With the addition of banana and spices, these banana cupcakes are simply delightful, and all with under 100 calories per serving! You can make them gluten free or ‘all natural’ by simply switching the cake mix you choose, and using Tru Whip, which is an all natural whipped topping! Enjoy!
You can also use this recipe to make a cake! Just pour batter into to 8 inch cake pans, and bake for 30-35 minutes or until toothpick comes out clean!
11 Comments
Liv T said:
These look yummy! Can’t wait to try ;)
Liz said:
Pumpkin pie spice is so yummy…these look great!
Thanks Katie!
hayley wolski said:
What is this ingrident Duncan Hines banana, spice? Or can i use a vanilla cake mix instead?
Dashing Dish said:
Vanilla works
Amanda said:
Hey! Great recipe! One thing, are you using regular sized muffin tins, or mini’s? The photo looks more like mini muffins to me so I just wanted to check. Thanks!
Dashing Dish said:
yes regular
alexis said:
amazing! i can’t believe these are only 2 pts per serving!
Maggie said:
How long does it take the frosting to thicken? Mine is super runny and has been in the fridge for over an hour. I hope I didn’t do something wrong.
Dashing Dish said:
It probably won’t thicken much. Technically, you should be able to use the frosting right after making it and don’t need to refrigerate it. I would suggest using a little less milk next time. It should be the consistency of cool whip.
Maggie said:
Thank you. I poured in last night and let it sit in the fridge over night. It thickened enough that it stayed on the cake. I let my kids eat it for breakfast since they waited so patiently for it. They LOVED it!! Next time I will use less milk. I used almond milk so I’m not sure if that is why it didn’t thicken faster. We also ate your 3 cheese chicken pasta bake last night and the family absolutely loved it. :)
Dashing Dish said:
Glad it worked :)