Banana Split Cupcakes
Yield: 12 cupcakes
Prep Time: 45 minutes
Cook: 1 hour
Tessa's Recipe Rundown...
Taste: Like a banana split but in the form of cake. So delicious!
Texture: Light and fluffy banana cake with creamy frosting and silky smooth ganache.
Ease: Fairly easy.
Appearance: Super cute and drool worthy
Pros: Yummy, gorgeous, perfect a summer party, doesn’t melt like a real banana split…
Would I make this again? YES!!!
If you don’t already know, I’m a big lover of ice cream. I eat it almost everyday… year round! In the summer, especially if outside, ice cream can melt pretty fast so serving it at a party or barbecue requires lots of freezer space and preparation during the festivities. With these cupcakes you can still enjoy the flavors of the classic banana split but make it ahead of time, all cute and ready to serve to your guests.
So these festive cupcakes are banana flavored cake topped with a sweet and creamy vanilla buttercream frosting like ice cream. Instead of hot fudge I used chocolate ganache and then added sprinkles (which my daughter gladly helped
clean eat up). I of course had to add a bit of whipped cream on top and used homemade because is there anything better?!?!! But you can use the kind that comes in a can… if you must. And then don’t forget that lovely little cherry on top!
I hope you enjoy these cupcakes as much as my family did. I made these for my daughter’s birthday and she LOVED them… especially all the frosting, chocolate, and whipped cream on top. It was pretty funny to see her eat it because the whipped cream kept going up her nose with each bite.
Banana Split Cupcakes
For the Cupcakes
- 1 1/3 cup all-purpose flour
- 2 1/2 tablespoon cornstarch
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons butter, softened
- 3/4 cup sugar
- 2/3 cup mashed banana
- 1/3 cup buttermilk
- 2 eggs
For the Frosting
- 1 cup butter
- 1 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 2-3 tablespoons cream or milk
For the ganache
- 1/2 cup whipping cream
- 2/3 cup chocolate chips
For the Toppings
- Whipped cream
- 12 Maraschino cherries
For the Cupcakes:
Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcakes liners.
In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Use can electric mixer to beat butter and sugar together until light and fluffy. Mix in the the banana, buttermilk, and eggs until combined. Add in the dry ingredients a little at a time while mixing, until combined. Divide batter among the liners (an ice cream scoop works perfect for this!) and bake for 15-18 minutes or until toothpick comes out clean.
Remove cupcakes from tin and allow to cool on a rack.
For the Frosting:
With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.
For the ganache:
Place chocolate chips in a bowl and set aside. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning on too of the frosting.
For the Toppings:
Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until shortly before serving OR you can just keep the cupcakes in the fridge all ready to go.)
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