Banana Split Cupcakes
 
 
Ingredients
Banana Cupcake
  • 1¼ cups all purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large, ripe bananas, peeled and mashed
  • ½ cup sour cream
  • 1½ teaspoons pure vanilla extract
  • ¾ cup sugar
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 large egg
  • 1 large egg yolk
Vanilla Frosting
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3-4 cups confectioners' sugar
  • ¼ cup milk
  • 1 teaspoon pure vanilla extract
Strawberry Frosting
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3-4 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, pureed
Chocolate Frosting
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3-4 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 4 ounces unsweetened chocolate
Toppings
  • Sprinkles, optional
  • Nuts, optional
  • Whipped cream, optional
  • Maraschino cherries, optional
Instructions
Banana Cupcake
  1. Preheat oven to 350 degrees and line 12 standard muffin cups with liners.
  2. Whisk flour, baking powder, baking soda and salt in a medium bowl.
  3. In another bowl, mix the mashed bananas with the sour cream and vanilla.
  4. In a stand mixer, fitted with the paddle attachment, beat the sugar and butter in a large bowl until light and fluffy (about 3 minutes).
  5. Add egg and egg yolk and beat until well blended.
  6. Add flour mixture in 3 additions, alternating with the banana mixture in 2 additionals, starting and ending with the flour mixture. Beat just until blended after each addition.
  7. Divide batter among muffin cups and bake cupcakes until a tester inserted into the center comes out clean, about 20 minutes.
  8. Transfer cupcakes to a rack and let cool completely.
Vanilla Frosting
  1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and creamy, about 2 to 3 minutes.
  2. With the mixer on low, add 3 cups sugar and vanilla.
  3. Once combined, slowly add the milk until the desired consistency is reached.
Strawberry Frosting
  1. Place a saucepan over medium high heat and add pureed strawberries.
  2. Bring strawberries to a boil and let simmer until they reduce by half.
  3. Let cool completely.
  4. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and creamy, about 2 to 3 minutes.
  5. With the mixer on low, add 3 cups sugar and vanilla.
  6. Add cooled strawberry mixture, and mix until just combined.
  7. Once combined, slowly add the milk until the desired consistency is reached.
Chocolate Frosting
  1. In a double boiler, melt unsweetened chocolate.
  2. Once melted, set aside and let cool completely.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and creamy, about 2 to 3 minutes.
  4. With the mixer on low, add 3 cups sugar and vanilla.
  5. Add cooled melted chocolate, and mix till just combined.
  6. Once combined, slowly add the milk until the desired consistency is reached.
To Decorate Cupcakes
  1. Fill frosting bags separately with chocolate, vanilla and strawberry frosting and pipe "scoops" of frosting to imitate ice cream.
  2. Top with your choice of toppings and garnish with a maraschino cherry.
Notes
You may need to add more milk or confectioners' sugar to reach the desired consistency for the frosting. You want to make sure it's thick enough that it will hold its shape once piped into ice cream scoops.
Recipe by a happy food dance at http://ahappyfooddance.com/banana-split-cupcakes/