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?
Ingredients:
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
Directions:
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.)
MAKES 12 SERVINGS