Banana Spice Cupcakes
1/2 cup water
3 large eggs
1 1/2 cups mashed very ripe bananas (about 3 bananas)
3/4 cup coarsely chopped pecans or walnuts
1 (8 oz.) package cream cheese, softened
Ground cinnamon, pecan halves or walnut halves
HEAT oven to 350° F. Line 24 muffin cups with paper baking cups.
BEAT cake mix, water, oil and eggs in large bowl with electric mixer on medium speed 2 minutes. Beat in mashed bananas. Stir in nuts. Divide evenly into prepared muffin cups. Bake 19 to 23 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes. Remove to wire rack to cool completely.
BEAT cream cheese and frosting in medium bowl with electric mixer on medium speed until smooth. Place in large heavy-duty resealable plastic bag. Make a 1/2-inch cut off one corner of bag. Pipe frosting in a circular pattern on top of each cupcake to create a swirl. Chill. Sprinkle with cinnamon, if desired. Garnish each with a pecan half, if desired.
Serving Size (1 slice, 1/16 of cake), Calories 290 (Calories from Fat 140), Total Fat 16g (Saturated Fat 3g, Trans Fat g), Cholesterol 40mg, Sodium 260mg, Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 5g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.