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Banana Split Cupcakes

Irresistible Banana Split Cupcakes to Sweeten Your Day

These Banana Split Cupcakes are a delightful homage to the classic dessert, featuring moist banana cupcakes with vanilla buttercream and chocolate ganache.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour can use gluten-free flour
  • 1 cup granulated sugar brown sugar can be used
  • 1.5 teaspoons baking powder ensure it's fresh
  • pinch salt can be omitted for low-sodium
  • 0.75 cups milk room temperature, consider non-dairy alternatives
  • 1 large egg room temperature or flax egg for vegan option
  • 0.33 cups vegetable oil can substitute with melted coconut oil
  • 1 teaspoon vanilla extract pure vanilla recommended
  • 1 cup mashed banana overripe is best for sweetness
Frosting
  • 0.5 cups unsalted butter room temperature
  • 2 cups powdered sugar sift for a smoother finish
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream can use coconut cream
Ganache and Toppings
  • 1 cup semisweet chocolate chips dark chocolate can be used
  • 0.5 cups heavy cream for ganache
  • 1 cup rainbow sprinkles for decoration
  • 12 maraschino cherries for topping

Equipment

  • Mixing bowl
  • Whisk
  • Cupcake Pan
  • piping bag
  • microwave

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup cupcake pan with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, egg, oil, vanilla, and mashed banana. Mix until smooth.
  4. Fill each cupcake liner about ¾ full with the batter, baking about 18-20 minutes until golden brown.
  5. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
Frosting and Decoration
  1. Beat the butter until fluffy, then gradually add in the powdered sugar, vanilla, and heavy cream until smooth.
  2. Melt the chocolate chips and heavy cream together in the microwave until smooth for ganache.
  3. Frost the cooled cupcakes with vanilla buttercream, drizzle with ganache, and top with sprinkles and cherries.
  4. Chill the cupcakes for about 15 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Use overripe bananas for best flavor and texture. Chill the ganache slightly to prevent melting the frosting when drizzled.

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