Banana Split Cupcakes
Delightful cupcakes that bring the classic flavors of a banana split into a handheld treat, topped with vanilla frosting and drizzled with chocolate ganache.
Ingredients
For the Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk (room temperature)
- 1 large egg (room temperature)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ⅔ cup mashed banana (overripe banana)
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
For the Chocolate Ganache
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
For Topping
- 1 tbsp rainbow sprinkles
- 12 pieces maraschino cherries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, mix the granulated sugar, vegetable oil, and mashed banana until well combined. Add the egg, milk, and vanilla extract, stirring until blended.
- Gradually incorporate the dry mixture into the wet mixture and stir until no flour lumps remain.
- Fill each cupcake liner about ¾ full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- In a bowl, beat the room temperature unsalted butter until creamy. Gradually add powdered sugar and mix until combined. Add vanilla extract, salt, and heavy cream, beating until fluffy.
- For the ganache, combine chocolate chips and heavy cream in a microwave-safe bowl and heat in intervals, stirring frequently until smooth.
- Frost each cupcake with vanilla buttercream and drizzle chocolate ganache on top.
- Top with rainbow sprinkles and a maraschino cherry.
Notes
Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze, frosting after thawing for best presentation.