Craving a fun and delightful treat that’s perfect for summer or birthdays? Look no further than banana split cupcakes! These easy-to-make banana cupcakes are a sweet twist on the classic dessert, filled and decorated to resemble a banana split. It’s a match made in dessert heaven – who knew cupcakes and banana splits could be so perfectly combined?
My favorite banana cake recipe serves as the base for these cupcakes, creating a moist and flavorful treat. Topped with a generous scoop of vanilla frosting, drizzled with decadent hot fudge, and finished with sprinkles and a cherry on top, these cupcakes are a true indulgence. Whether for a kids’ birthday party or a summer celebration, these banana split cupcakes are not only delicious but also a cute and festive decoration that will impress your guests.
Ingredients
The key to making these delightful banana split cupcakes lies in gathering the right ingredients. Make sure you have everything you need before diving into the baking process.
For the Banana Cupcakes
- 1¼ cup all-purpose flour (170 g)
- 1 cup granulated sugar (180 g)
- ½ teaspoon baking powder (2 g)
- ½ teaspoon baking soda (4 g)
- 1 cup buttermilk, room temperature (231 g)
- ¼ cup vegetable oil (50 g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract (4 g)
- ½ cup cocoa powder, dutch-processed (54 g)
For the Vanilla Buttercream Frosting
- Butter Flavored Crisco Baking Stick
- Butter
- Powdered sugar
- Salt
- Whipping cream
- Vanilla extract
- Strawberry jam
- Red food coloring (optional)
For the Chocolate Ganache
- Chocolate chips
- Heavy cream
- Store-bought strawberry frosting
- Sprinkles
- Maraschino cherries
- Cupcake liners
- Large round pastry tip
- Pastry bag
Equipment Needed
For preparing these delightful banana split cupcakes, you will need a few essential tools and equipment to ensure the smooth creation of this sweet treat. Here’s a list of the necessary items you will need:
- Cupcake Liners: To line the cupcake pan and prevent sticking.
- Large Round Pastry Tip: Using this tip makes it easier to pipe the frosting onto the cupcakes.
- Pastry Bag: Necessary for filling with frosting and decorating the cupcakes.
- Piping Bag: Used to hold and dispense the frosting onto the cupcakes.
- Decorative Tip: Fitted onto the piping bag for creating decorative swirls with the frosting.
- Wire Rack: For cooling the cupcakes after baking.
- Cherry Pitter: If using fresh cherries, a cherry pitter can be handy for removing the pits.
- Mixing Bowls: Essential for mixing ingredients together.
- Stand Mixer: Convenient for mixing the cupcake batter and frosting.
- Measuring Cups and Spoons: For precise measurement of ingredients.
- Spatula: Used for folding in ingredients and scraping the sides of bowls.
- Cooling Rack: Allows air to circulate around the cupcakes while cooling.
- Offset Spatula: Useful for spreading frosting evenly on the cupcakes.
- Serving Platter: For a presentable display of the finished banana split cupcakes.
Having these tools ready before starting the baking process will ensure a seamless and enjoyable cupcake-making experience.
Preparation Steps
Preheat the Oven and Prep Pans
To begin making these delightful banana split cupcakes, preheat your oven to 350ºF. Next, prepare a muffin pan by lining it with cupcake liners. This step ensures that your cupcakes bake evenly without sticking.
Prepare Cupcake Batter
In the bowl of your stand mixer, mash ripe bananas until smooth. Cream butter, white and brown sugars until light and fluffy. Then, add eggs one at a time, incorporating them well into the batter. Mix in the mashed bananas and vanilla extract until everything is well combined. Slowly add the dry ingredients and buttermilk, mixing until just combined. Be careful not to overmix. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake Cupcakes
Place the filled cupcake pan in the preheated oven and bake for approximately 17 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting and decorating them to perfection.
Making the Frosting and Ganache
Mix Vanilla Buttercream Frosting
In a bowl of a stand mixer, beat the Butter Flavored Crisco Baking Stick and butter together until light and creamy, taking about 2 minutes. Slowly add the powdered sugar and salt, making sure they are well combined. Divide the mixture in half, adding whipping cream and vanilla extract to one half, and strawberry jam to the other half. Beat until both mixtures are light and fluffy. For decoration, pipe the vanilla and strawberry frostings onto the cooled cupcakes.
Prepare Chocolate Ganache
For the chocolate ganache, heat heavy cream until almost boiling. Pour it over chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and shiny. Allow the ganache to cool slightly before drizzling it over the cupcakes for that decadent touch.
Assembling the Cupcakes
Frost the Cupcakes
I begin assembling the cupcakes by frosting them with a swirl of vanilla buttercream, resembling soft-serve ice cream. Using a Wilton 1M piping tip and piping bag, I create beautiful swirls on top of each cupcake.
Add Chocolate Ganache
After frosting the cupcakes, I prepare a decadent chocolate ganache by heating heavy cream and pouring it over chopped chocolate. Once smooth, I drizzle the luscious ganache over the vanilla buttercream for an added touch of richness.
Decorate with Toppings
To finish off the banana split cupcakes, I sprinkle rainbow sprinkles and top each cupcake with a vibrant maraschino cherry. The wet ganache base allows the sprinkles and cherry to stick, creating a delightful and visually appealing treat.
Storage and Serving Tips
After preparing these delightful banana split cupcakes, you’ll want to store them properly to maintain their freshness and flavor. Here are some tips on how to store and serve these tasty treats:
Storage Tips:
- Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, place the cupcakes in the refrigerator for up to 5 days. Make sure to cover them well to prevent them from drying out.
- Freezing: If you want to keep the cupcakes for a longer period, they can be frozen. Place them in a freezer-safe container or bag, ensuring they are well sealed to prevent freezer burn. They can be frozen for up to 3 months.
- Thawing: If you have frozen the cupcakes, allow them to thaw in the refrigerator overnight before serving. This will help retain their moisture.
- Room Temperature: Before serving, let the cupcakes come to room temperature for about 30 minutes. This will enhance the flavors and textures of the cupcakes.
- Presentation: Add a final touch by garnishing the cupcakes with fresh fruit, whipped cream, or additional sprinkles just before serving to enhance their visual appeal.
Conclusion
With their irresistible combination of flavors and fun toppings, banana split cupcakes are a must-try dessert for any occasion. These cupcakes offer a unique twist on the classic banana split, perfect for satisfying your sweet tooth. From the moist banana cake base to the decadent chocolate ganache drizzle, each element adds to the overall deliciousness of this treat. By following the simple steps outlined in this recipe, you can easily recreate these delightful cupcakes at home. Whether you’re hosting a summer gathering or celebrating a special event, banana split cupcakes are sure to impress your guests. So why not whip up a batch of these mouthwatering treats and indulge in a little slice of dessert heaven?
