Banana Split Cupcakes

By srumbel

These cupcakes taste like regular banana splits, but you don’t have to worry about them melting before you can finish!

from foodforthesoul

Ingredients

• for the cupcakes
• 1 1/3 c all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp butter, softened
• 3/4 c granulated sugar
• 2 egg whites
• 1 tsp vanilla
• 1 medium ripe banana, mashed
• for the filling
• 1/2 c plain nonfat Greek yogurt
• 2 tsp granulated sugar
• 1 tbsp unsweetened cocoa powder, sifted
• for the frosting
• 1 tbsp butter, softened
• 1 1/2 c powdered sugar, sifted
• 1 1/2 tsp vanilla extract
• 1 tbsp skim milk
• for decorating
• 12 cherries
• 2 tbsp rainbow sprinkles

Preparation

Step 1

To prepare the cupcakes, preheat the oven to 350°. Line 12 muffin cups with cupcake papers, and lightly coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the egg whites and vanilla, mixing well. Alternate between adding the flour mixture and mashed banana, beginning and ending with the flour.
Divide the batter between the prepared cupcake liners, and bake at 350° for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
To prepare the filling, mix together the yogurt, sugar, and cocoa in a small bowl.
To prepare the frosting, cream the butter with ¼ cup of powdered sugar. Mix in the vanilla. Alternate between adding the remaining powdered sugar and milk, beginning and ending with the powdered sugar.
To assemble the cupcakes, cut out the center of each cupcake with a sharp knife. Spoon in the chocolate filling. Spread the vanilla frosting on top. Gently press sprinkles onto the edges of the frosting, and place a cherry in the center.
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