These banana split cupcakes are so divine. You wouldn’t know they were made from a box cake. So many flavors are included to make them a family favorite.
Note: These are a cupcake you decorate, just before serving. It makes about 18 cupcpakes
Banana split cupcakes
This is a great way to take a box cake and take it up several notches into a fabulous cupcake.
I made these just playing around with the extra fruit we had in the kitchen. I found them to be amazing. They did not last long and our bellies were very happy from eating a couple cupcakes. Okay, we ate 2-3 each.
Use your left over bananas for monkey tails and banana cream pie.
Ingredients:
yellow box cake
1 – 20 oz crushed pineapple, drained
3 eggs
1/4 cup water
1 medium banana
topping:
whipped cream (we use an 8 oz container)
toasted coconut
maraschino cherries (halved)
Instructions:
Preheat the oven to the directions on the box.
Take your box cake and add the eggs and crushed pineapple and water.
Place the cupcake liner in the tray or spray the cupcake tray.Add 1 tablespoon of batter into the tray for each cupcake.
Take the banana, peel and cut 1/2″ to 1 inch pieces and place into the middle of the cupcake batter in each cupcake.
Take the left over batter and cover the banana with batter. (I filled the cupcake liner to the top)
Bake the cupcakes per the instructions on the box or until they test done with a toothpick.
Allow the cupcakes to cool.
NOTE: The cupcakes should only get the whipped topping once you are ready to serve or the cool whip will get icky. (official baking term).
Once the cupcakes are cool, give them a good dollop of whipped cream and spread around.
Sprinkle or roll the cupcake into the toasted coconut and top with a halved maraschino cherry.
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