Banana Split Cupcakes

Banana Cupcake Ingredients:

1 and 3/4 cup all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup unsalted butter or margarine, room temperature

3/4 cup white sugar

2 eggs

1 tsp. vanilla extract

1 large ripe banana (or almost 1 cup)

1/2 cup milk

Canned whipped cream

Coloured sprinkles

Maraschino cherries

Chocolate Cream Cheese Icing Ingredients:

3 cups icing sugar

4 oz. cream cheese (½ pkg.), softened

4 Tbsp. butter, softened

5 Tbsp. cocoa

4-5 milk

1 tsp. vanilla extract

Banana Cupcake Directions:

Preheat oven to 350 degrees F and place rack in center of oven. Line 12 muffin cups with paper liners and set aside.

In a bowl, whisk together the flour, baking powder and salt..

In a separate bowl, cream the butter and sugar with a mixer until smooth and fluffy. Add the mashed banana and mix until combined. Add eggs and vanilla and mix until combined.

Add in the dry ingredient mixture alternating with milk and mix to combine. Scrape down the sides with each addition.

Bake for about 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack before icing the cupcakes. You should have enough batter leftover for 5-6 more cupcakes so you can bake that up as well.

Chocolate Icing Directions:

With a mixer, cream together the butter and cream cheese until smooth. Add in the cocoa, icing sugar, and vanilla and mix until well combined. Scrape down the sides of the bowl often and be sure there are no clumps of cocoa or icing sugar in your icing. Add in a Tbsp. of milk at a time until you reach the desired consistency. If the icing gets too runny then just add more icing sugar, and if it is too thick then just add more milk.

When cupcakes have cooled, cover the tops with chocolate icing using a spoon or small spatula. Top the icing with a squirt of canned whipped cream, sprinkles, and a maraschino cherry.

*Banana cupcake recipe from Bakerella

*Recipe by Brooke McMillan