Banana Split Cupcakes Recipe

Introduction

These Banana Split Cupcakes are a delightful twist on the classic dessert, combining moist banana cupcakes with creamy vanilla buttercream and rich chocolate ganache. Topped with sprinkles and a cherry, they’re perfect for any occasion where you want a fun and flavorful treat.

Ingredients

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• 1 egg (room temperature)
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ⅔ cup mashed banana (overripe banana)
• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream
• ½ cup semisweet chocolate chips
• ¼ cup heavy cream
• 1 tbsp rainbow sprinkles
• 12 maraschino cherries

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
3. Step 3: Add the milk, egg, vegetable oil, vanilla extract, and mashed banana to the dry ingredients. Whisk gently until smooth, being careful not to overmix.
4. Step 4: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
5. Step 5: Bake for 20 minutes, or until the tops spring back lightly when touched. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
6. Step 6: For the vanilla buttercream, beat the room temperature butter in a large bowl or stand mixer with a whisk attachment on medium-high speed for 5 minutes until pale and fluffy, scraping down the sides as needed.
7. Step 7: Add half of the powdered sugar and mix on low speed until combined, then add the rest and continue mixing on low until fully incorporated.
8. Step 8: Stir in the vanilla extract and salt. Slowly drizzle in the heavy cream while mixing.
9. Step 9: Increase the speed to medium-high and whip the frosting for 2 to 3 minutes, scraping the bowl occasionally. Optionally, switch to a paddle attachment and mix on low for 2 more minutes to achieve a smooth texture.
10. Step 10: For the chocolate ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 15-second intervals, stirring until smooth and melted.
11. Step 11: Using a piping bag fitted with a Wilton 1M tip, pipe swirls of vanilla buttercream onto each cooled cupcake. Chill for about 30 minutes to firm the frosting.
12. Step 12: Drizzle the chocolate ganache over the frosted cupcakes.
13. Step 13: Immediately add rainbow sprinkles and top each cupcake with a maraschino cherry. Chill the cupcakes for at least 30 minutes before serving.

Tips & Variations

• Use overripe bananas for the best natural sweetness and moisture in the cupcakes.
• For a dairy-free version, substitute milk and heavy cream with coconut milk or almond milk, and use dairy-free butter.
• If you don’t have a piping bag, simply spread the buttercream with a knife or spoon.
• Try adding chopped nuts or shredded coconut into the batter for added texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 15 minutes before serving. If needed, reheat gently in the microwave for 10 seconds to soften the frosting slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these Banana Split Cupcakes?

Yes, you can freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw them completely at room temperature before frosting. Frosted cupcakes can be frozen as well, but the texture of the frosting may change slightly upon thawing.

What’s the best way to mash bananas for the cupcake batter?

Use a fork or potato masher to mash overripe bananas until smooth with a few small lumps. Too smooth or overly liquidy bananas can affect the texture, so aim for a slightly chunky consistency.

Banana Split Cupcakes Recipe

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These Banana Split Cupcakes are a delightful twist on the classic banana split dessert. Moist banana cupcakes are topped with creamy vanilla buttercream frosting, rich chocolate ganache, colorful rainbow sprinkles, and a maraschino cherry for the perfect nostalgic treat.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Banana Cupcakes

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• 1 egg (room temperature)
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ⅔ cup mashed banana (overripe banana)

Vanilla Buttercream Frosting

• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream

Chocolate Ganache and Toppings

• ½ cup semisweet chocolate chips
• ¼ cup heavy cream
• 1 tbsp rainbow sprinkles
• 12 maraschino cherries

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners to prevent sticking.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Add Wet Ingredients: To the dry ingredients, add milk, egg, vegetable oil, vanilla extract, and mashed banana. Whisk everything together until the batter is smooth. Avoid overmixing to keep cupcakes tender.
4. Fill Cupcake Liners: Scoop the batter into the cupcake liners, filling them about ¾ full to allow room for rising.
5. Bake Cupcakes: Bake in the preheated oven for 20 minutes or until the tops spring back when gently pressed. Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
6. Cool Completely: Transfer cupcakes to a wire rack to cool completely before frosting.
7. Make Buttercream Frosting: In a stand mixer fitted with a whisk attachment, beat room temperature unsalted butter on medium-high speed for 5 minutes until light and fluffy. Gradually add powdered sugar in two parts, mixing on low speed to combine. Add vanilla extract and salt, then slowly drizzle in heavy cream. Increase speed to medium-high and whip for 2-3 minutes. For smooth frosting, switch to a paddle attachment and mix on low for 2 minutes to remove air bubbles.
8. Prepare Chocolate Ganache: Combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until melted and smooth.
9. Assemble Cupcakes: Using a piping bag fitted with a Wilton 1M tip, pipe swirls of vanilla buttercream onto each cooled cupcake. Chill for about 30 minutes to firm the frosting.
10. Add Ganache and Toppings: Drizzle the chocolate ganache over the chilled buttercream. Immediately sprinkle with rainbow sprinkles and top each cupcake with a maraschino cherry. Chill again for at least 30 minutes before serving.

Notes

• Use overripe bananas for the best natural sweetness and moisture in the cupcakes.
• Room temperature ingredients blend more easily and create a smoother batter and frosting.
• Do not overmix the cupcake batter to avoid dense cupcakes.
• Chilling the frosted cupcakes helps the buttercream set and makes piping easier.
• Store cupcakes in an airtight container in the refrigerator, and bring to room temperature before serving for best taste.
• You can substitute heavy cream in the ganache with half-and-half if desired, but the ganache may be slightly less rich.

Keywords: banana split cupcakes, banana cupcakes, vanilla buttercream frosting, chocolate ganache, maraschino cherry cupcakes