Banana Split Cupcakes OR Banana Cupcakes with Banana Coconut Frosting

Yesterday was my boyfriend's birthday, so I let him choose what kind of cupcakes he wanted. After looking through all of my cupcake books he finally decided on Banana Split Cupcakes. The recipe comes from Crazy About Cupcakes by Krystina Castella. It's a banana cupcake topped with a scoop of ice cream and all the fixin's of a banana split. The cupcakes are so moist and ccrraazzyy good! I left 5 of them plain for the banana splits, and I topped the remaining cupcakes with Banana Coconut Frosting. The idea for the frosting came from the same book, but the recipe just didn't work at all. I tweaked it and came up with a deeeeelicious banana frosting that I will definitely make again!
And may I just say I'm in an acceptionally good mood today. It's freakishly warm outside (68F), and I'm writing this entry with my bedroom windows wide open!

ingredients... and once again I've left out a very important ingredient!This batter was so delicious. I could've gotten an extra cupcake out of it, but I couldn't stop myself from eating the batter right out of the bowl! ...ready for the oven in their cute birthday cases!I accidentally deleted the picture of the naked cupcakes cooling...
But here's the main event!And this one is topped with the Banana Coconut Frosting!Don't you wish it was your birthday??

Cupcake recipe from Crazy About Cupcakes by Krystina Castella.

MY NOTES: It took 2 1/2 bananas to get 1 cup mashed. I used the leftover 1/2 banana in the frosting. I got 21 cupcakes. Mine were done at 19 minutes.

Banana Cupcakes
Makes 18-22

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons milk
2 teaspoons vanilla extract

1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. With an electric mixer on medium speed, cream the butter and sugar together until fluffy, about 3-5 minutes. Add the eggs to the creamed mixture and beat well. Add the bananas and mix well.
3. In a separate bowl sift together the flour, baking soda, and salt.
4. Add all the dry ingredients to the creamed mixture and mix until completely integrated.
5. Add the milk and vanilla. Mix for 1 minute on medium speed.
6. Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Banana Coconut Frosting (my own recipe)
Makes enough to frost 30 cupcakes

9 tablespoons (1 stick + 1 tablespoon) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1/2 cup sweetened flaked coconut
1/3 cup finely chopped pecans
1/4 cup mashed bananas
1/2 teaspoon lemon juice
3 cups confectioners' sugar
1 teaspoon vanilla extract

1. Melt 1 tablespoon butter in a large skillet. Stir in coconut and pecans. Cook, stirring constantly, over medium heat until coconut is golden brown, about 8 minutes. Cool before adding to the frosting.
2. Meanwhile, in a small bowl combine the bananas, lemon juice, and vanilla.
3. In a separate bowl beat the cream cheese and remaining stick of butter with an electric mixer on medium speed. Add the sugar, then the banana mixture. Blend well.
4. Add the coconut-pecan mixture. Mix until incorporated.