banana split cupcakes
This is a twist on a recipe I found from Paula Dean. Absolutely awesome, and can be made completely sugar free as well.
prep time
25 Min
cook time
25 Min
method
---
yield
18
Ingredients
- - batter
- 2 - eggs
- 1 cup sugar or splenda
- 1/2 cup unsalted butter
- 1/2 cup strawberry yogurt
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 1 cup smashed bananas
- 1/2 cup mashed and drained strawberries
- 1/4 cup crushed pineapple (drained well)
- 1/2 cup chocolate chips
- 1/4 cup diced cherries
- - chocolate syrup
- - nut topping
- - marichino cherries
- - hot fudge ice cream topping
- - strawberry ice cream topping
- - coconut
- - thinly sliced bananas
- BANANA WHIPPED CREAM FROSTING
- 1 cup heavy whipping cream
- 1/4 cup sugar
- - 1/3-1/2 package of banana cream instant pudding (to taste)
How To Make banana split cupcakes
-
Step 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.
-
Step 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).....
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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