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.
(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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