Preheat the oven to 350°F. Line a muffin tin, using more than one pan if necessary to make 16 cupcakes.
- In a large bowl, mix together 1 ½ cups cake flour, 1 cup Splenda, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In another bowl, combine 3 small ripe bananas, peeled and mashed well, 1 egg, ½ cup canola oil, and 1 teaspoon vanilla. Mix well. Slowly add the banana mixture to the dry ingredients, alternating with ¼ cup low-fat buttermilk. Beat for 2 minutes on medium speed with an electric mixer, stopping the mixer occasionally to scrape down the sides.
- Pour the batter into the prepared cups. Bake for 18 minutes until a toothpick inserted into a cupcake comes out clean. Cool the cupcakes for 5 minutes in the pan. Turn out of the pan and transfer to a cooling rack to cool completely. Frost each cupcake with 2 teaspoons of the Coconut Cream Cheese Frosting. Garnish with a slice of banana and ¼ teaspoon shredded coconut.
Coconut Cream Cheese Frosting:
- Add 1 (8-ounce) package of fat-free cream cheese and 2 Tbsp. light buttery spread (such as Promise) to a bowl. With electric beaters, mix the cream cheese and butter until fluffy. Slowly add ¾ cup powdered sugar and beat for 1 minute. Add ¼ cup fat-free milk and ½ teaspoon coconut extract and beat until thick but spreadable. Spread on cupcakes.
