Do you like banana split sundaes? If so, you will love these little cupcake treats- tasty and oh, so cute!!
I love going out for ice cream- not the soft-serve window kind, but the sit-down in a cute parlor with a million combinations of ice creams and toppings to decide from kind. I usually skip the banana split, because I’m not a huge fan of bananas unless they are in bread (or, in this case a cupcake!). Banana splits are the gold-standard of ice cream though- they have that sundae “look” to them. They are pretty.
I wanted to capture the look, and flavor of a sundae in these cupcakes and I love how they turned out! YUM!!!!
A few months ago I made Root Beer Float Cupcakes using scoops of Cool Whip as ice cream. They were so easy and cute and DELICIOUS, that I used the same idea here~ with banana cupcakes and a yummy strawberry ice-cream-topping filling!
Want to try them? Here’s how we made them: (printable recipe)
INGREDIENTS:
- One boxed banana cake mix (I used Duncan Hines), plus water, oil and eggs to make according to box.
- 1 stick (1/2 cup) of salted butter (softened)
- 1 stick (1/2 cup) of unsalted butter (softened)
- 1 1/2 cups of powdered sugar
- 2 teaspoons of strawberry flavoring
- 2 tubs of Cool Whip (frozen)
- One jar of strawberry ice cream topping
- One bottle of chocolate “shell” ice cream topping
- 1/2 cup of chopped pecans
- Sprinkles and spoons
(optional)
DIRECTIONS:
- Make cake mix according to package and bake in 24 cupcake liners in muffin tins.
- Make frosting by combining butters, powdered sugar and strawberry flavoring in a large bowl and beating on high until light and fluffy. Place in a zip-top bag, fitted with a decorating tip.
- When cupcakes are cool, remove a core from the center using a knife or a cupcake corer. Spoon about 1 tablespoon of strawberry ice cream topping into the middle (you could use pineapple here too, if you wanted) Place “top” of core back on cupcake.
- Use a cookie scoop or a small ice cream scoop to scoop frozen Cool Whip onto the top of one cupcake. Immediately pipe frosting around the edges of the scoop to hold it in place. Keep cupcakes chilled as soon as they are frosted, and keep your second tub of Cool Whip in the freezer until ready to use.
- Once all cupcakes are frosted, drizzle them with chocolate shell- this makes a little bit of a mess, but I just dropped them into a second cupcake liner to catch the drips 🙂
- Immediately sprinkle with nuts and decorations.
- Keep cupcakes refrigerated until serving.
- Enjoy!!!
My thoughts: These are a little more time consuming that your average cupcake– but look at how fun they are!! The flavors and textures are just perfect too- that cold Cool Whip and those crunchy nuts with the banana cupcakes… YUM! I really hope you get a chance to try these little treats! ~r
Other ice cream- inspired treats here at Easybaked: (click on a photo to see the recipe)
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