Banana Split Cupcakes
Ingredients
Method
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and fine sea salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the mashed banana, buttermilk, and eggs, and mix until well combined. Gradually add the dry ingredients, mixing on low just until incorporated. Divide the batter evenly among the liners (an ice cream scoop works well). Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the tin and let them cool completely on a wire rack before frosting.
- In a large bowl, beat the softened butter, powdered sugar, and vanilla extract together with an electric mixer until smooth and creamy. Add the heavy cream or milk, 1 tablespoon at a time, beating until you reach a spreadable consistency. Transfer the frosting to a piping bag fitted with a large round tip, and pipe a generous swirl onto each cooled cupcake.
- Place the chocolate chips in a small heatproof bowl. In a separate microwave-safe bowl, heat the heavy whipping cream for about 45 seconds, until hot but not boiling. Pour the hot cream over the chocolate chips and let it sit for 2 minutes without stirring. Then stir gently until the chocolate is completely melted and the ganache is smooth. Let the ganache cool for a few minutes until it thickens slightly, then spoon it over the frosting on each cupcake.
- While the ganache is still tacky, sprinkle rainbow sprinkles on top. Pipe a small dollop of whipped cream on the center of each cupcake, then top with a maraschino cherry. Serve immediately, or refrigerate until ready to serve. For best results, add the whipped cream and cherry just before serving to keep them fresh.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Banana Split Cupcakes
You know that moment when you’re torn between a classic banana split and a batch of cupcakes? I had that exact dilemma last summer, standing in my kitchen with a bunch of overripe bananas staring at me. My five-year-old, my Chief Cupcake Taster, was already waiting with his little stool pulled up to the counter. So I made an executive decision.
These banana split cupcakes are the best of both worlds. You get the moist, tender banana cake that tastes like banana bread’s more sophisticated cousin. Then there’s the silky buttercream frosting, the rich chocolate ganache drizzle, the rainbow sprinkles, and that glorious maraschino cherry on top. It’s a whole banana split dessert in cupcake form, and it doesn’t melt in the summer heat.
Oh my goodness, they’re perfect for your July 4th picnic too. Red strawberries? Well, we’re using cherries instead. White cream? That’s our buttercream. Blue sprinkles? You bet. It’s a patriotic dessert that looks like you spent hours on it. Your secret is safe with me.
Ingredients for Banana Split Cupcakes
Let’s talk about what you’ll need. This banana split cupcake recipe uses simple ingredients you probably already have in your pantry. That’s the beauty of it.
For the cupcakes themselves, you need all-purpose flour, cornstarch (that’s my secret for a tender crumb), baking powder, baking soda, and a pinch of fine sea salt. The wet ingredients are unsalted butter, granulated sugar, mashed ripe bananas (the spottier, the better), buttermilk, and eggs at room temperature. I cannot stress the room temperature thing enough. Cold eggs seize the butter, and you end up with dense cupcakes.
The frosting is a classic American buttercream: unsalted butter, vanilla extract, powdered sugar, and a splash of heavy cream or milk. For the ganache, you’ll need heavy whipping cream and semi-sweet chocolate chips. And for the toppings, grab rainbow sprinkles, some whipped cream (store-bought is totally fine, I won’t judge), and maraschino cherries with stems.
Pro tip: If you don’t have buttermilk, just add 1 teaspoon of lemon juice to 1/3 cup of milk and let it sit for 5 minutes. It works like a charm.
Step-by-Step Instructions
Here’s how to bring these beauties to life. I’ll walk you through the four major stages so you feel confident every step of the way.
Stage 1: Making the Banana Cupcake Batter
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set that aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy. This takes about 3 minutes with an electric mixer. Don’t rush it. Then add the mashed banana, buttermilk, and eggs. Mix until combined. Gradually add the dry ingredients, mixing on low just until incorporated. Overmixing makes tough cupcakes, and nobody wants that.
Divide the batter evenly among the liners. An ice cream scoop works perfectly for this. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before frosting. I know it’s tempting, but warm cupcakes and buttercream are a melty disaster.
Stage 2: Whipping Up the Buttercream Frosting
While the cupcakes cool, make the frosting. In a large bowl, beat the softened butter, powdered sugar, and vanilla extract together until smooth and creamy. Add the heavy cream or milk, one tablespoon at a time, until you reach a spreadable consistency. I tend to like mine a little stiffer for piping, so I usually stop at 2 tablespoons.
Transfer the frosting to a piping bag fitted with a large round tip. Pipe a generous swirl onto each cooled cupcake. If your swirls look a little wonky, don’t worry. Mimi, my French grandmother who owned a pâtisserie in Lyon, used to say that presentation is an act of love. And love doesn’t have to be perfect.
Stage 3: Making the Chocolate Ganache Drizzle
Place the chocolate chips in a small heatproof bowl. Heat the heavy whipping cream in the microwave for about 45 seconds, until hot but not boiling. Pour the hot cream over the chocolate chips and let it sit for 2 minutes without stirring. I know, it’s hard to wait. But trust me, this is how you get that silky, smooth ganache.
After 2 minutes, stir gently until the chocolate is completely melted and the ganache is smooth. Let it cool for a few minutes until it thickens slightly. If it gets too thick, just warm it up for a few seconds. No one will know.
Stage 4: Assembling the Banana Split Cupcakes
Now for the fun part. Spoon the ganache over the frosting on each cupcake. While it’s still tacky, sprinkle rainbow sprinkles on top. Pipe a small dollop of whipped cream on the center, then top with a maraschino cherry. For best results, add the whipped cream and cherry just before serving to keep them fresh.
Look how pretty they are. This makes me so happy.
Expert Baking Tips
Here are a few things I’ve learned from making these banana split cupcakes more times than I can count.
- Use very ripe bananas. The ones with brown spots are perfect. They’re sweeter and mash easier, giving you a more flavorful moist banana cake.
- Fluff your flour. Spoon it into the measuring cup and level it with a knife. Scooping directly from the bag packs it down and you’ll end up with dry cupcakes.
- Don’t overmix the batter. Mix just until the flour disappears. Overmixing develops gluten and makes the cupcakes tough.
- Cool completely before frosting. I know it’s hard, but warm cupcakes will melt your buttercream into a puddle.
Variations and Substitutions
This recipe is totally doable as written, but I love experimenting. Here are some ideas.
- Different frosting: Cream cheese frosting banana split style is a great alternative. Just beat 8 oz of cream cheese with 1/2 cup butter, then add powdered sugar and vanilla.
- Pineapple twist: Add some crushed pineapple to the batter for extra tropical flavor. Just drain it well first so the cupcakes don’t get soggy.
- Chocolate base: Swap the banana cupcakes for chocolate cupcakes for a different flavor profile. It’s still a banana split dessert, just with a chocolate foundation.
- Mini banana splits: Use a mini muffin tin for bite-sized treats. Perfect for parties.
Recipe FAQs
Storage and Make-Ahead Tips
These banana split cupcakes are perfect for making ahead. Here’s how to keep them fresh.
- Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days.
- Frosted cupcakes: Refrigerate for up to 5 days. Let them sit at room temperature for 10 minutes before serving to soften the buttercream.
- Whipped cream and cherries: Add these just before serving. They don’t hold up well in the fridge.
- Freezing: You can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and place in a freezer bag. Thaw at room temperature before frosting.
More Banana Desserts
If you love these banana split cupcakes, you’ll enjoy other banana-based treats. Try banana pudding, banana cream pie, or even banana bread with chocolate chips. For more inspiration, check out my Pinterest board for summer desserts. I’m always adding new ideas for parties and gatherings.
When you pull these out at your next barbecue or picnic, everyone will think you slaved away. Your secret is safe with me. Happy baking, friends!
Source: Nutritional Information
