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Banana Split Cupcakes

Makes: 24 servings
Serving size: 1 cupcake Yield: 24 (2-1/2 inch) cupcakes
Prep 30 mins Stand 30 mins Bake 350°F 18 mins to 20 mins Cool 45 mins
Banana Split Cupcakes
Ingredients
  • 3/4  cup  butter
  • 3  eggs
  • 2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 1/2  cup  mashed ripe banana (1 large)
  • 1/3  cup  milk
  • 1/4  cup  sour cream
  • 1  teaspoon  vanilla
  • 1  cup  sugar
  • 1  recipe Sweetened Whipped Cream
  • 2  pints  ice cream (any flavor)
  •  Chocolate-flavor syrup
  •  Maraschino cherries with stems and/or chopped nuts
Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. In a small bowl combine mashed banana, milk, sour cream, and vanilla. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on low to medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy, scraping sides of bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in muffin cups.

4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Just before serving, place some of the Sweetened Whipped Cream in a pastry bag fitted with a large star tip. Insert tip into the top of each cupcake. Squeeze about 1 tablespoon of the whipped cream into the center of each cupcake.

6. For each serving, top a cupcake with a small scoop of ice cream. Drizzle with chocolate-flavor syrup. Pipe some of the remaining Sweetened Whipped Cream on top of ice cream. Top with maraschino cherries and/or nuts. Makes 24 (2-1/2-inch) cupcakes.

Sweetened Whipped Cream
Ingredients
  • 1  cup  whipping cream
  • 2  tablespoons  sugar
  • 1/2  teaspoon  vanilla
Directions

1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts (Banana Split Cupcakes)
  • Servings Per Recipe 24,
  • cal. (kcal) 245,
  • Fat, total (g) 13,
  • chol. (mg) 67,
  • sat. fat (g) 8,
  • carb. (g) 28,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 19,
  • pro. (g) 3,
  • vit. A (IU) 486,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 179,
  • Potassium (mg) 104,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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