Banana Split Cupcakes Recipe

Introduction

Banana Split Cupcakes are a delightful twist on the classic banana split dessert, combining moist banana-infused cupcakes with creamy vanilla buttercream and rich chocolate ganache. Topped with colorful sprinkles and maraschino cherries, these cupcakes are sure to impress at any gathering.

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 and line a cupcake pan with 12 cupcake liners.
2. Step 2: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Step 3: Add milk, egg, vegetable oil, vanilla extract, and mashed banana to the dry ingredients and whisk until the batter is smooth. Avoid overmixing.
4. Step 4: Fill each cupcake liner about ¾ full with the batter.
5. Step 5: Bake for 20 minutes or until the cupcake tops spring back lightly when touched.
6. Step 6: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the buttercream, whip the room temperature butter on medium-high speed for 5 minutes until pale and fluffy, scraping the bowl as needed.
8. Step 8: Gradually add powdered sugar in two additions, mixing on low speed until combined each time.
9. Step 9: Add vanilla extract, salt, and slowly drizzle in heavy cream. Then whip on medium-high speed for 2–3 minutes until smooth and fluffy.
10. Step 10: Optionally, switch to a paddle attachment and mix on low for 2 more minutes to reduce air bubbles and create smooth frosting.
11. Step 11: For the ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, then continue microwaving in 15-second intervals until melted and smooth.
12. Step 12: Pipe vanilla buttercream onto cooled cupcakes using a piping bag fitted with a Wilton 1M tip. Chill for about 30 minutes to firm.
13. Step 13: Drizzle chocolate ganache over the frosted cupcakes.
14. Step 14: Immediately top with rainbow sprinkles and place a maraschino cherry on each cupcake. Chill again for at least 30 minutes before serving.

Tips & Variations

• Use overripe bananas for the best natural sweetness and flavor in the cupcakes.
• For a dairy-free option, substitute milk and heavy cream with almond or coconut milk and use dairy-free butter.
• If you prefer a thicker frosting, add more powdered sugar gradually until the desired consistency is reached.
• Feel free to experiment with different toppings like chopped nuts or toasted coconut for extra texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting and ganache fresh. Before serving, bring the cupcakes to room temperature for about 20 minutes. Leftover ganache can be refrigerated and gently reheated in short intervals before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them uniced in an airtight container. Frost and decorate them just before serving for the best texture.

Can I freeze the banana split cupcakes?

Yes, these cupcakes freeze well without frosting. Wrap each cupcake tightly and freeze for up to 2 months. Thaw completely before frosting and serving.