Banana Split Cupcakes

Name: Banana Split Cupcakes
Ingredients: 8 tbsp (1 stick) butter, softened; 3/4 cup firmly packed light brown sugar; 2 None eggs; 1 1/2 cups self-rising flour; 1/2 tsp baking soda; 1 tsp mixed spice, such as pumpkin pie spice; 1 cup mashed overripe banana; 1/2 cup sour cream; 1/4 cup milk; None None FOR THE BUTTERCREAM; 1 cup (2 sticks) butter, softened; 3 1/2 cups powdered sugar; 1/4-1/3 cup milk; None None FOR THE TOPPINGS; 2 cups mini marshmallows; 1 cup hot fudge ice cream topping or chocolate syrup; 2 tbsp chocolate sprinkles

17 ingredients

7 steps

Ingredients

8 tbsp (1 stick) butter, softened
3/4 cup firmly packed light brown sugar
2 None eggs
1 1/2 cups self-rising flour
1/2 tsp baking soda
1 tsp mixed spice, such as pumpkin pie spice
1 cup mashed overripe banana
1/2 cup sour cream
1/4 cup milk
None None FOR THE BUTTERCREAM
1 cup (2 sticks) butter, softened
3 1/2 cups powdered sugar
1/4-1/3 cup milk
None None FOR THE TOPPINGS
2 cups mini marshmallows
1 cup hot fudge ice cream topping or chocolate syrup
2 tbsp chocolate sprinkles

Directions

1

Preheat the oven to 350°F. Line 16 cups of two 12-cup muffin pans with paper liners.
2

Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time.
3

Stir in the sifted dry ingredients alternately with combined banana, sour cream and milk, in two batches. Spoon into prepared muffin cups.
4

Bake for about 30 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

Meanwhile for the buttercream, beat butter in large bowl with electric mixer until as white as possible. Beat in sifted powdered sugar and milk, in two batches.
6

Spoon the buttercream into a large piping bag fitted with a large star tip. Pipe a swirl of buttercream on top of each cooled cupcake.
7

Top the cupcakes with marshmallows. Drizzle with ice cream topping and sprinkle with chocolate sprinkles.