banana split cupcakes

Let your little chefs help with this recipe!

1 1/4 cup all-purpose flour, sifted
1 1/2 tsp. baking powder, sifted
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 sticks unsalted butter, divided
1 cup sugar
2 eggs
2 cup fresh bananas, mashed
1/3 cup water
6 oz. cream cheese
4 cups confectioners sugar, sifted
1/2 tsp. vanilla extract
1 cup hot fudge
1/4 cup rainbow sprinkles
12 maraschino cherries

Preheat oven to 350º.

Line cupcake pan with paper baking cups. Sift together flour, baking powder, salt, cinnamon and nutmeg in a large bowl and set aside. Cream together 1 stick of butter and sugar for 3 to 5 minutes. Add eggs, one at a time. Add bananas and mix until well incorporated. Slowly add the dry mixture and water until mixed thoroughly.

Scoop batter into cupcake pan until cups are two-thirds full. Bake for 16 to 18 minutes or until a toothpick inserted comes out clean. Let cool. Mix together 1/2 stick butter, cream cheese, confectioners sugar and vanilla in a large bowl for 3 to 5 minutes. Using an apple corer, core out the center of each cupcake and fill with hot fudge. Frost cupcakes and top with a drizzle of hot fudge, rainbow sprinkles and maraschino cherry.