Banana Split Cupcakes

Name: Banana Split Cupcakes
Yield: 22 servings
Ingredients: 18 1/4 ozs yellow cake mix, divided; 1 1/2 ozs Dream Whip whipped topping mix, dry; 1/2 tsp baking powder; 1 cup cold water, cold; 1 cup bananas, mashed, 2 bananas; 1 cup maraschino cherries, chopped; 1/2 cup egg whites; 1 tbsp olive oil; 1 tsp pure vanilla extract; 1 cup mini chocolate chips; 10 ozs vanilla frosting; 3 ozs marshmallow creme

Adapted from Favorite Brand Name Recipes

18 1/4 ozs yellow cake mix, divided
1 1/2 ozs Dream Whip whipped topping mix, dry
1/2 tsp baking powder
1 cup cold water, cold
1 cup bananas, mashed, 2 bananas
1 cup maraschino cherries, chopped
1/2 cup egg whites
1 tbsp olive oil
1 tsp pure vanilla extract
1 cup mini chocolate chips
10 ozs vanilla frosting
3 ozs marshmallow creme

Preheat oven to 350. Prepare 22 muffin cups with cooking spray; set aside. Reserve 2 tablespoons cake mix. In a mixing bowl, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, bananas, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. In a small bowl, combine chopped cherries and reserved cake mix. Stir chopped cherry mixture and chocolate chips into batter. Spoon 2 ounces of batter into each prepared muffin cups. Bake for 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks and cool completely. Meanwhile, combine frosting and marshmallow cream in a mixing bowl until well blended. Frost each cupcake.

Posted: 10/11/2007

Muffins & Cupcakes

Rated by 1 users (3.00)

WW Points^* : 6.25

22 servings

Nutrition Facts
Servings Per Recipe 22
Amount Per Serving
Calories 289 Calories from Fat 77 (27%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 3g	15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 1g
Cholesterol 0g	0%
Sodium 212mg	9%
Potassium 8mg	3%
Total Carbohydrate49g	16%
Dietary Fiber 1g	4%
Sugars 33g
Protein 2g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.