Banana Split Cupcakes

• 8 tbsp (1 stick) butter, softened
• 3/4 cup firmly packed light brown sugar
• 2 None eggs
• 1 1/2 cups self-rising flour
• 1/2 tsp baking soda
• 1 tsp mixed spice, such as pumpkin pie spice
• 1 cup mashed overripe banana
• 1/2 cup sour cream
• 1/4 cup milk
• None None FOR THE BUTTERCREAM
• 1 cup (2 sticks) butter, softened
• 3 1/2 cups powdered sugar
• 1/4-1/3 cup milk
• None None FOR THE TOPPINGS
• 2 cups mini marshmallows
• 1 cup hot fudge ice cream topping or chocolate syrup
• 2 tbsp chocolate sprinkles

1. Preheat the oven to 350u0b0F. Line 16 cups of two 12-cup muffin pans with paper liners.
2. Beat butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time.
3. Stir in the sifted dry ingredients alternately with combined banana, sour cream and milk, in two batches. Spoon into prepared muffin cups.
4. Bake for about 30 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. Meanwhile for the buttercream, beat butter in large bowl with electric mixer until as white as possible. Beat in sifted powdered sugar and milk, in two batches.
6. Spoon the buttercream into a large piping bag fitted with a large star tip. Pipe a swirl of buttercream on top of each cooled cupcake.
7. Top the cupcakes with marshmallows. Drizzle with ice cream topping and sprinkle with chocolate sprinkles.

butter, brown sugar, eggs, flour, baking soda, mixed spice, mashed overripe banana, sour cream, milk, buttercream, butter, powdered sugar, milk, toppings, marshmallows, chocolate syrup, chocolate sprinkles

Taken from recipes-plus.com/api/v2.0/recipes/33345 (may not work)