Banana Split Cupcakes

I found this recipe last night and just could not wait to make them! How YUMMY!! Part of the reason why these were the first ones made of all the reicpes I fould last night, I acutally had everything on hand to make them! Yippee!

The tastes of summer any day fo the year! I will have to update later on how they turned out!

Banana Cupcakes
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons Pure Vanilla Extract
2 ripe bananas, mashed
3/4 cup sour cream
Yield: Makes about 18 standard cupcakes.

Directions
Preheat oven 350°F.
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
In medium bowl, combine flour, baking soda, and salt; set aside.
Add eggs, vanilla and banana; mix well.
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.


Strawberry Filling
Ingredients
1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Yield: 2 cups filling.
Directions
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups.
In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Refrigerate until ready to use.

Fill cupcakes.
Refrigerate until ready to serve.

For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.
For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.