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Banana Split Cupcakes

Irresistibly Moist Banana Split Cupcakes Everyone Will Love

Delightful Banana Split Cupcakes that offer a nostalgic twist on the classic dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-Purpose Flour or gluten-free flour
  • 1 cup Granulated Sugar or brown sugar
  • 2 tsp Baking Powder ensure it's fresh
  • 1/2 tsp Salt sea salt or kosher salt
  • 1/2 cup Milk or almond/oat milk for dairy-free
  • 1 large Egg or flax egg for vegan
  • 1/3 cup Vegetable Oil or melted coconut oil
  • 1 tsp Vanilla Extract pure vanilla recommended
  • 2 ripe Mashed Banana overripe for best results
Buttercream Frosting
  • 1/2 cup Unsalted Butter room temperature
  • 2 cups Powdered Sugar or erythritol for low-sugar
  • 1/4 cup Heavy Cream or milk for a lighter option
Toppings
  • 1 cup Semisweet Chocolate Chips or dark/dairy-free chips
  • 1 cup Rainbow Sprinkles or natural sprinkles
  • 12 Maraschino Cherries or fresh cherries

Equipment

  • Oven
  • Cupcake pan
  • mixing bowls
  • Hand mixer
  • piping bag
  • Microwave (for ganache)

Method
 

Cupcake Preparation
  1. Preheat oven to 350°F (175°C) and line cupcake pan with paper liners. Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
  2. In another bowl, combine milk, egg, oil, vanilla, and mashed banana. Fold wet ingredients into dry until just combined.
  3. Spoon batter into lined pans, filling each cup about three-quarters full.
  4. Bake for 18-20 minutes until tops spring back when touched. Cool in the pan for 5 minutes before transferring to wire rack.
Buttercream Frosting Preparation
  1. Beat unsalted butter until light and fluffy, about 2-3 minutes. Gradually add powdered sugar and heavy cream, mixing until smooth.
  2. Optional: Add a splash of vanilla extract for extra flavor.
Chocolate Ganache Preparation
  1. Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
  2. Allow ganache to cool slightly before drizzling.
Cupcake Assembly
  1. Frost cooled cupcakes with buttercream using a piping bag. Chill in refrigerator for 30 minutes to set the frosting.
  2. Drizzle cooled ganache over the frosted cupcakes, sprinkle with rainbow sprinkles, and top with maraschino cherries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure to use room temperature ingredients for the best results.

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