Ingredientes para Banana Split Cupcakes
- Granulated Sugar
- All Purpose Flour
- ½ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- Banana
- Warm Water
- Low Fat Milk
- Canola Oil
- Pure Vanilla Extract
- Low Fat Cream Cheese
- ½ cup unsalted butter (softened)
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- Hot Fudge
- Maraschino Cherry
- Candy Sprinkles
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Cómo preparar Banana Split Cupcakes
- Preheat oven to 350°F (175°C). Line a 20-cup muffin tin with paper liners or grease with nonstick spray.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
- In a separate large bowl, whisk together 2 large eggs, 1 cup mashed ripe bananas (about 3 medium), ½ cup water, ½ cup milk, ½ cup vegetable oil, and 1 tsp vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill cupcake liners about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- While cupcakes cool, prepare the frosting: In a medium bowl, beat together 8 oz cream cheese (softened), ½ cup unsalted butter (softened), and 1 tsp vanilla extract until smooth.
- Gradually add 3-4 cups powdered sugar, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Frost cooled cupcakes and top with your favorite banana split toppings (chocolate syrup, chopped nuts, maraschino cherries, etc.).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
160g
Fat
18g
Carbs
17g
