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Banana Split Cupcakes

Banana Split Cupcakes

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Indulge in the delightful world of Banana Split Cupcakes, where nostalgia meets modern baking! These moist banana-flavored cupcakes are topped with creamy vanilla buttercream and a rich chocolate ganache, making them a perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a family gathering, or simply looking for a sweet pick-me-up, these cupcakes will surely bring smiles to everyone. With colorful sprinkles and cherries adorning the top, they not only taste amazing but also look festive and fun. Easy to make and customizable, Banana Split Cupcakes are a must-try for anyone who loves dessert!

Ingredients

Scale
  • 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
  • â…” cup mashed banana (overripe banana)
  • 1 cup unsalted butter (room temperature)
  • 2 ½ cups powdered sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup heavy cream
  • ½ cup semisweet chocolate chips
  • ¼ cup heavy cream
  • 1 tbsp rainbow sprinkles
  • 12 maraschino cherries

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In one bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, vegetable oil, vanilla extract, and mashed banana until combined.
  3. Combine wet and dry mixtures gently without overmixing.
  4. Fill cupcake liners two-thirds full with batter and bake for 20 minutes or until a toothpick comes out clean.
  5. While cooling, prepare the vanilla buttercream by mixing butter until creamy; gradually add powdered sugar, then vanilla extract, salt, and heavy cream until desired consistency is reached.
  6. For ganache: heat heavy cream until boiling; pour over chocolate chips and stir until smooth.
  7. Once cupcakes are cool, frost with buttercream, drizzle with ganache, and top with sprinkles and cherries.

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