Banana Split Cupcakes
By
Gail Springsteen
@gail0925
8
Blue Ribbon Recipe
Grab a fork and dig in because this banana split cupcake recipe is a mouthful of yum! The banana and pineapple mixed into the cake make it tender and moist. The strawberry gelee is amazing, but if in a time crunch use a bit of strawberry jam. The ice cream is replaced with a rich cream cheese frosting. These take a bit of time to make, but worth it. It truly is a banana split rolled all up into a cupcake!
The Test Kitchen
★★★★★ 2 votes5
Ingredients
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FOR CAKE
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1 cbutter, softened
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2 csugar
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3eggs
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2 tspvanilla extract
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2 cmashed ripe bananas
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1/2 ccanned crushed pineapple
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3 call-purpose flour
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1 tspbaking soda
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1 tspground cinnamon
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1/2 tspsalt
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FOR CREAM CHEESE FROSTING
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1 pkgcream cheese, 8 oz., softened
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1/2 cbutter, softened
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3 3/4 cconfectioners' sugar
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1 tspvanilla
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FOR STRAWBERRY GELEE
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1 cstrawberry puree
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1/4 csugar
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1 Tbsplemon juice
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2 Tbspcold water
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1/2envelope Strawberry Jell-o powder
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1/2 cdiced fresh strawberries
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FOR CHOCOLATE GANACHE
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1 cheavy whipping cream
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1 1/2 cchocolate chips
How to Make Banana Split Cupcakes
- Fill paper-lined muffin/cupcake cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes; remove from pans to wire racks to cool completely.