Monday, August 6, 2012

Banana Split Cupcakes

  • 1 box Duncan Hines French Vanilla Cake Mix
  • 1 stick butter, melted
  • 4 eggs
  • 3/4 cup water
  • 2 medium sized ripe bananas, mashed
  • 7 oz jar marshmallow creme (or fluff)
  • For Frosting:
  • 2 sticks butter, softened
  • 1 cup sliced strawberries, pureed into a pulp
  • 5-6 cups powdered sugar
  • Chocolate sauce
  • Sprinkles
  • Chopped almonds
  • Maraschino Cherries


Preheat oven to 350.  Line 24 muffin tins with liners.
In the bowl of a mixer, combine cake mix, melted butter, eggs, water, and mashed bananas. Beat on low for 1 minute.  Increase speed to medium high and beat for 2 minutes more.  Fill muffin tins 2/3 full with batter and bake for about 15 minutes or until tops spring back when lightly touched.  Remove cupcakes from tins and allow to cool on a cooling rack.
Once cupcakes are cool, prepare frosting:
In the bowl of a mixer, combine butter and strawberries and beat on medium until combined.  Slowly add powdered sugar on low until just mixed.  Increase speed to medium high and beat for about1 minute.
Cut holes in the top of cupcakes with a sharp knife, about 1/3 of the way into the cupcake.  Fill holes with a spoonful of marshmallow creme, then pipe or spread frosting on top.  Top with chocolate syrup, sprinkles, and a cherry! Enjoy!