Print

Banana Split Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/banana-split-cupcakes-recipe/