banana split cupcakes
(2 ratings)
This is a twist on a recipe I found from Paula Dean. Absolutely awesome, and can be made completely sugar free as well.
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(2 ratings)
yield
18
prep time
25 Min
cook time
25 Min
Ingredients For banana split cupcakes
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batter
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2eggs
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1 csugar or splenda
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1/2 cunsalted butter
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1/2 cstrawberry yogurt
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1 tspbaking soda
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2 call purpose flour
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1 csmashed bananas
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1/2 cmashed and drained strawberries
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1/4 ccrushed pineapple (drained well)
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1/2 cchocolate chips
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1/4 cdiced cherries
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chocolate syrup
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nut topping
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marichino cherries
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hot fudge ice cream topping
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strawberry ice cream topping
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coconut
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thinly sliced bananas
- BANANA WHIPPED CREAM FROSTING
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1 cheavy whipping cream
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1/4 csugar
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1/3-1/2 package of banana cream instant pudding (to taste)
How To Make banana split cupcakes
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1Cream butter and sugar together Add eggs, yogurt, flour, and baking soda fold in bananas, strawberries, choc. chips, and pineapple. Fill cupcake liners 3/4 full and bake for 20-25 minutes at 350 degrees.
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2FROSTING: 1 cup of heavy whipping cream................ 1/4 Cup Sugar 1/3 - 1/2 of a package of Banana Cream Instant Pudding mix Mix in high speed mixer for 2 minutes (everything).....
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3Once the cupcakes are completely COMPLETELY cool, frost with hot fudge ice cream topping (don't heat it up, just spread it on top). On top of it, put just a little dab of the strawberry topping. Top it with the whipped cream frosting. Garnish with sweetened coconut, nut topping, a chocolate syrup drizzle and a single cherry on top. Arrange 2 or 3 banana slices on top as well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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