Banana Split Cupcakes

5 from 1 vote

Fun banana cupcakes filled with strawberry filling and decorated to look like ice cream!

Prep Time45

Cook Time20

Total Time1 5

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 82kcal

Cost: 8

Preheat oven to 350°. Line cupcake tins with liners (about 24).
Mash bananas using a potato masher.
Mix cake mix, water, oil, eggs, and bananas in a large bowl on low for 1 minute. Increase speed to medium and beat for 2 minutes.
Fill prepared liners 2/3 full.
Bake for about 15-20 minutes until a toothpick comes out clean. Cool completely before frosting.

Cut a small amount out of the center of each cupcake. Add a teaspoon of strawberry jam to the hole in each cupcake. Replace part of the piece you cut out.
Use an ice cream scoop to place a large scoop of icing on the cupcake (to resemble a scoop of ice cream).
Melt candy melts in the microwave, according to package directions. Spoon about a tablespoon over the top of the frosting on each cupcake, to resemble hot fudge. Sprinkle immediately with sprinkles and top with a red peanut M&M to resemble a cherry.

I used a double recipe vanilla frosting because you're using a full ice cream scoop. You can also use about 3 cans frosting.
Use any red candy to look like a cherry and any sprinkles.
Store loosely covered for up to 2 days on counter or 3 days in refrigerator.