Dessert

Curtis Stone Vanilla Cupcakes with Banana frosting is for Dessert.

Curtis Stone Vanilla Cupcakes with Banana frosting takes 20 minutes to prepare.

Curtis Stone Vanilla Cupcakes with Banana frosting takes 15 minutes to cook.

Curtis Stone Vanilla Cupcakes with Banana frosting makes 14 servings.

The ingredients for Curtis Stone Vanilla Cupcakes with Banana frosting are:

5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

Here is how you make Curtis Stone Vanilla Cupcakes with Banana frosting:

* Preheat the oven to 325F. * Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape. * Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract. * Fold in the yogurt. * In a separate medium mixing bowl combine the flour and baking powder and mix well. * Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula. * Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers. * Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger. * Remove from the oven and cool the cupcakes at room temp. * Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting. * Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.Makes about 14 cupcakesNumber of Servings: 14Recipe submitted by SparkPeople user IZZYAGGY2009.

The nutritional information for Curtis Stone Vanilla Cupcakes with Banana frosting is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 60.8

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 67.3 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 0.2 g
• Protein: 2.7 g