2- 1/4 cups cakes flour
2 1/2 teaspoons baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of unsalted butter
3/4 cup of Splenda
1 1/4 cup mashed bananas (about 3 very ripe bananas)
1 teaspoon of rum extract
1/2 teaspoon vanilla extract
1/4 cup of vanilla soy milk
For the spiced rum &cream cheese frosting
4oz. of low fat cream cheese , softened
1-1/2 teaspoon of low fat butter ,softened
1teaspoon ground cinnamon
1teaspoon of vanilla extract
2 tablespoons of light spiced rum
1 3/4 cups of confectioners' sugar
position a rack in the center of the oven and preheat to 375 degrees line 18 muffin cups with paper liners.
sift together flour, baking powder ,soda and salt. beat the butter and sugar together until creamy, then add the eggs and beat until light and fluffy.
add the bananas and beat until smooth add the extracts and butter milk and commbine well. add the flour mixture about 1/2 cup at a time beating until smooth after each addition
spoon the batter into the paper lined muffin cups and bake for 18 to 20 minutes, or until the tops of the cakes spring back readily when touched and a toothpick inserted in the center comes out clean. cool in the pan for about 10minutes then remove the cup cakes and allow them to cool completely on wire rack.
while the cupcakes cool place the cream cheese, butter, cinnamon, vanilla extract, rum and confectioners' sugar in a large mixing bowl. beat at medium high speed with an electric mixer until smooth and creamy. refrigerate for 10 minutes before frosting the cooled cupcakes.
store cupcakes in the refrigerator and bring to room temperature before serving (about 10 minutes out of the fridge0
note : for a non-alcoholic version , substitute rum extract for the spiced rum in the frosting
makes 18 cupcakes