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Cupcakes

Banana Split Cupcakes

Regina Viar Recipe shared by:
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An awesome combination of flavor! This cupcake has all the components of a banana split and you don't even miss the ice cream.

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Ingredients

  • Cupcakes:
  • 1 box Duncan Hines Devil’s Food Cake Mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup milk
  • Frosting:
  • 1 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 4 oz non-dairy whipped topping
  • 1 8 oz can crushed pineapple, drained
  • Toppings:
  • 1 jar strawberry ice cream topping
  • 1 jar walnut topping
  • Chocolate syrup
  • 24 maraschino cherries
  • 4 small bananas, sliced length-wise and cut in thirds

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine cake mix, eggs, oil and milk. Using electric mixer, blend until smooth. Line pans with 24 cupcake liners. Fill half full with batter. Bake 18-20min, until toothpick comes out clean.
  3. While cakes are baking, prepare frosting. In a mixing bowl, combine cream cheese and powdered sugar, using mixer blend well. Add whipped topping, mix until smooth. Fold in pineapple and place in refrigerator until ready to use.
  4. Remove cakes from pans and while still warm, spoon out small hole in top of each. Fill with approximately 1 Tbsp strawberry topping.
  5. Let cakes cool. Spread frosting over top, spoon on nuts, drizzle with chocolate syrup, top with cherry and place banana in cake.

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Tips

Mint Garnish

Mint Garnish

Make chocolate mint leaves as a garnish: Rinse and dry your mint leaves dip the base or half from stem to tip and let dry on wax paper or parchment.


mergingue cookies

mergingue cookies

I just added bubble gum flavor to my meringue cookies. Taste Great!





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