Banana Split Cupcakes
Let your little chefs help with this recipe!
Ingredients
- 1 1/4 cup all-purpose flour, sifted
- 1 1/2 tsp. baking powder, sifted
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 sticks unsalted butter, divided
- 1 cup sugar
- 2 eggs
- 2 cup fresh bananas, mashed
- 1/3 cup water
- 6 oz. cream cheese
- 4 cups confectioners sugar, sifted
- 1/2 tsp. vanilla extract
- 1 cup hot fudge
- 1/4 cup rainbow sprinkles
- 12 maraschino cherries
Instructions
- Preheat oven to 350º.
- Line cupcake pan with paper baking cups. Sift together flour, baking powder, salt, cinnamon and nutmeg in a large bowl and set aside. Cream together 1 stick of butter and sugar for 3 to 5 minutes. Add eggs, one at a time. Add bananas and mix until well incorporated. Slowly add the dry mixture and water until mixed thoroughly.
- Scoop batter into cupcake pan until cups are two-thirds full. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Let cool. Mix together 1/2 stick butter, cream cheese, confectioners sugar and vanilla in a large bowl for 3 to 5 minutes. Using an apple corer, core out the center of each cupcake and fill with hot fudge. Frost cupcakes and top with a drizzle of hot fudge, rainbow sprinkles and maraschino cherry.
