Banana Split Cupcakes

Banana Cupcake
(adapted from the foodnetwork.com)

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick butter, softened
• 2/3 cup sugar
• 1/4 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 2 1/2 large ripe bananas, peeled, and mashed

Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-heldmixer until combined. Add the sour cream and the vanilla extract. Slowly beat in the eggs, 1 at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas and walnuts, being careful not to over mix. Fill each cupcake liner 3/4 way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes.

Chocolate Buttercream Frosting

• 1 stick butter softened 
• 3 cups confectioners sugar
• 2/3 cup cocoa
• 1/4 cup whipping cream

Place butter in bowl and beat until creamy. Add sugar and cocoa and mix until well combined. Slowly beat in whipping cream. Spread over cooled cupcakes.

Whipped Cream

• 2/3 cup whipping cream
• 1/2 cup powdered sugar

Beat whipping cream till soft peaks form. Add in confectioners sugar and beat until stiff peaks form. Be careful not to over beat! Using a piping bag, top chocolate frosting with whipped cream.

I also added sprinkles and a cherry to make more like a banana split but feel free to make it your own! 
Enjoy!