PER SERVING (1 cupcake): 143 calories, 3.5g fat, 160mg sodium, 27g carbs, 0.5g fiber, 16.5g sugars, 2g protein -- PointsPlus® value 4*

Classic sundae flavors packed into petite cakes -- how could you NOT love these cuties?

1 3/4 cups moist-style yellow cake mix
1/2 tsp. baking powder
3/4 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup mini semi-sweet chocolate chips, divided
1 cup Cool Whip Free, thawed
2 tbsp. low-sugar or sugar-free strawberry jam
6 maraschino cherries, halved

Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray and set aside.

In a large bowl, combine cake mix, baking powder, and 1 cup water. Mix thoroughly. Add banana and stir well. Gently fold in 3 tbsp. chocolate chips.

Evenly distribute mixture among the cups of the baking pan. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine Cool Whip with preserves and mix well. Cover and refrigerate.

Once cupcakes have cooled, evenly spread Cool Whip mixture over the cupcakes. Top each cupcake with 1/4 tsp. chocolate chips and a cherry half.

Enjoy! (Refrigerate leftovers.)


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2015 Hungry Girl. All Rights Reserved.