SPLENDA® Mini Upside-Down Chocolate Banana Cupcakes

Fruity, chocolatey and perfectly portioned, these cupcakes are so cute and yummy.


  • Cupcakes:
  • 1/4 cup butter, softened to room temperature
  • 6 packets of SPLENDA® Naturals Stevia Sweetener
  • 1/4 cup SPLENDA® Brown Sugar Blend
  • 1 egg
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup ripe bananas, mashed
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup dark chocolate (60 percent cacao), chopped
  • Caramelized bananas:
  • 2 bananas, peeled and sliced
  • 6 tablespoons SPLENDA® Brown Sugar Blend
  • 4 tablespoons half and half
  • 2 tablespoons butter, softened to room temperature


  1. Preheat oven to 350°F, and prepare a cupcake pan with nonstick cooking spray.
  2. For the cakes, using a hand mixer, beat butter, 6 packets of SPLENDA® Naturals Stevia Sweetener and 1/4 cup of SPLENDA® Brown Sugar Blend until light and fluffy. Whisk in egg, sour cream, vanilla, and bananas until smooth. Add in remaining dry ingredients, mixing just until incorporated.
  3. Prepare caramelized bananas by heating a nonstick skillet over medium-high heat. Add SPLENDA® Brown Sugar Blend, half and half, and butter. Add bananas and cook for 2-3 minutes until bubbly and caramelized.
  4. Divide banana mixture among prepared cupcake pan, then fill 3/4 of the way with the cake batter.
  5. Bake for 20-30 minutes, or until a toothpick comes out clean. Allow to cool slightly before flipping to reveal caramelized banana slices.