Banana Split Cupcakes

Treat your guests with banana cupcakes made using Betty Crocker® cake mix, frosting and candy sprinkles – a perfect baked dessert. MORE+ LESS-

By Betty Crocker Kitchens

August 15, 2012

Ingredients

box Betty Crocker™ Super Moist™ yellow cake mix

cup mashed very ripe bananas (2 medium)

1/2

cup vegetable oil

1/4

cup water

eggs

container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting

container (1 lb) Betty Crocker™ Rich & Creamy vanilla or creamy white frosting

container (1 lb) Betty Crocker™ Whipped strawberry frosting

maraschino cherries with stems, patted dry

1/4

cup Betty Crocker™ Decorating Decors multicolored candy sprinkles

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1

Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill each muffin cup two-thirds full. (Cover and refrigerate remaining batter until ready to bake.)
2

Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Repeat with remaining batter to make 24 more mini cupcakes. In small microwavable bowl, reserve 1/4 cup of the chocolate frosting. Spoon remaining frosting into decorating bag fitted with large star tip #7. Pipe frosting onto 16 cupcakes. Repeat with white and strawberry frosting. Microwave reserved chocolate frosting on High 20 to 25 seconds or until smooth. Cool 1 minute; drizzle over frosting on each cupcake. Pipe dab of white frosting on each; top with a cherry and sprinkles.