Instructions

For the Cupcakes:

1. Preheat oven to 350 degrees.
2. Line muffin pan with paper baking cups.
3. In a medium bowl, combine flour, baking soda and salt; set aside.
4. In a large bowl, beat butter and sugars until light and fluffy.
5. Add egg, mashed bananas and vanilla; mix well.
6. Add flour mixture alternately with sour cream.
7. Fill baking cups 2/3 full.
8. Bake 20 to 25 minutes or until a toothpick inserted in center of cupcake comes out clean.
9. Cool cupcakes in pan on cooling rack 5 minutes.
10. Remove to cool completely.
11. Pipe on one mound of each frosting (chocolate, strawberry and pineapple-recipe below).
12. Top with whip cream, chopped peanuts and a cherry.

For the Cupcake Base:

1. Cream together the cream cheese and butter until fluffy. Add the vanilla. Blend in the confectioners' sugar 1 cup at a time until fluffy. Separate frosting into 2 - 1 cup bowls and 1 - 2 cup bowl.
3. Chocolate Frosting Ingredients and Directions To the 2 cups of reserved cream cheese frosting add 1/2 cup unsweetened cocoa and 3 cups confectioners' sugar. Cream until well combined. Add 2 tablespoons of milk 1 tablespoon at a time until the right consistency has been reached.
5. Strawberry Frosting Ingredients and Directions Pour 1 cup of chopped fresh strawberries and 1 tablespoon of strawberry jelly into a blender. Blend until liquid. Pour into a mixing bowl with the reserved 1 cup of cream cheese frosting. Mix until combined. Add 5 to 6 cups confectioners' sugar 1 cup at a time. Until the right consistency has been reached.
7. Pineapple Frosting Ingredients and Directions Pour 1 cup of chopped fresh pineapple into a blender. Blend until liquid. Pour into a mixing bowl with the reserved 1 cup of cream cheese frosting. Mix until combined. Add 5 to 6 cups confectioners' sugar 1 cup at a time. Until the right consistency has been reached.