By adding a summertime twist to everyone's favorite desserts, these banana split cupcake kabobs are sure to be a hit at any party! Neatly stacked and skewered, cupcake kabobs are perfect for an afternoon BBQ, picnic, or festive summer gathering. Combining banana cupcakes with chocolate, vanilla, and strawberry frosting, topped with sprinkles and a cherry, enjoy the taste of summer on a stick, without the melting mess or utensils!
Mini Banana Cupcakes (without cupcake liner)
Chocolate, Vanilla, and Strawberry Buttercream Frosting
Banana Slices (optional)
Bake banana cupcakes as directed in a mini muffin/cupcake pan, without a cupcake liner (remember to spray pan with non-stick spray).
Cool cupcakes completely. Frost 1/3 of your cupcakes with chocolate frosting, 1/3 with vanilla frosting, and 1/3 with strawberry frosting (homemade or store bought). Top each cupcake with rainbow sprinkles.
Using a piping bag fitted with a small start tip, or a plastic sandwich bag with the corner snipped off, and pipe a small swirl of vanilla frosting on top of each cupcake.
Drain and dry maraschino cherries with a paper towel.
Skewer your strawberry frosted cupcake down a wooden skewer, leaving about one to two inches of the stick at the bottom. I got a pack of 100 skewers for .99 cents at my local grocery store.
Next, skewer a cherry down the stick, on top of your cupcake. Make sure your cherries are dried thoroughly so the juice does not leak onto the white frosting.
Next skewer your vanilla frosted cupcake gently down the stick, followed by another cherry.
Repeat this process with your chocolate cupcake. You can add a banana slice to the top and bottom of your kabob if desired, just before serving to avoid browning.