Banana Split Cupcakes Recipe

Banana Split Cupcakes Recipe

Ingredients:
Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 cup mashed ripe bananas (about 2-3 bananas)
Toppings:

1/2 cup chopped strawberries
1/2 cup crushed pineapple, drained
1/4 cup chocolate syrup
1/4 cup chopped nuts (optional)
Whipped cream
Maraschino cherries
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Prepare the Dry Ingredients:
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Mix the Wet Ingredients:
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract, sour cream, and milk until well combined.
6. Stir in the mashed bananas.

Combine and Fill:
7. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake the Cupcakes:
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Add the Toppings:
11. Once the cupcakes are completely cool, top each with a dollop of whipped cream.
12. Sprinkle with chopped strawberries, crushed pineapple, and chopped nuts (if using).
13. Drizzle with chocolate syrup and place a maraschino cherry on top of each cupcake.

Serve:
14. Serve the cupcakes immediately and enjoy your delightful Banana Split Cupcakes!

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