These Banana Split Cupcakes taste just like the classic ice cream dessert and features all of those great flavors, including a cherry on top! Impress your friends and family with this fun and delicious cupcake recipe.
The fifth and final cupcake from my Cupcake Baking Series is finally here: Banana Split!
I call this cupcake ultimate because it has five different flavor components to create the iconic banana split, but in cupcake form. You will not be disappointed, friends!
We now have all five cupcakes in this series and it has been a blast creating a new cupcake recipe each and every week. Here are all five cupcakes:
Banana Split Cupcakes
Cupcake baking series, recipe number 5: Banana Split Cupcakes.
Just as the name implies, these cupcakes have all of those delicious flavors we all know and love when we think about a banana split sundae.
You have a soft and tender banana cupcake, a sweet strawberry filling, thick and creamy whipped cream frosting, smooth and rich chocolate ganache, and colorful sprinkles. Plus, the cherry on top. Can't forget the cherry!
These cupcakes have it all and makes for the most perfect dessert any time of the year!
Also, they're just so pretty!
Why You'll LOVE These Cupcakes:
- The banana cupcakes are so soft and moist.
- Whipped cream frosting, duh.
- The chocolate ganache is ultra-rich and decadent.
- There's strawberry filling inside of the cupcakes.
- Tastes just like a banana split!
The Best Homemade Flavors
Everything about these cupcakes is homemade, except for the sprinkles and maraschino cherries of course.
Banana Cupcakes. I am a lover of all things bananas and these cupcakes taste just like banana bread but sweeter. They're so soft, tender, and just melt in your mouth. I ate two of the cupcakes by themselves with no frosting or anything extra. That's how good they are!
Strawberry Filling: Taking a bite of these cupcakes and tasting that strawberry filling really makes this recipe special. It's sweet and really compliments that rich chocolate ganache when you take a bite.
Whipped Cream Frosting: This frosting tastes just like whipped cream, but it's thicker, creamier, and is made using cream cheese. The cream cheese helps to stabilize the whipped cream and to keep its shape.
Chocolate Ganache: Making your own chocolate sauce is super easy. It's just heavy cream and chocolate chips. That's it!
And to top it all off, I used rainbow sprinkles and maraschino cherries, just like you would with a banana split!
Baking Tips Before Starting:
- The Recipe: Be sure to read the recipe before starting. There are quite a few steps and fully reading the recipe will help to minimize any mistakes or confusion.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: It's important that the butter, egg, yogurt, milk, and cream cheese are at room temperature before baking. All the same temperature ingredients will help for everything to combine properly.
- Make Ahead Instructions: You can prepare both the cupcakes and the strawberry filling one day in advance. Wrap each cupcake individually with plastic wrap and place them into an airtight container or large zip-up bag on the counter. Keep the strawberry filling in an airtight container in the refrigerator. Frost and assemble the cupcakes the next day.
Ingredients In Banana Split Cupcakes:
- Strawberry Filling: Fresh strawberries are used to create this amazing filling, along with some sugar, lemon juice, and corn starch.
- All-Purpose Flour: The main structure for the cupcakes.
- Leavening Agents: Both baking soda and baking powder are used.
- Salt: Enhances all of the other flavors.
- Unsalted Butter: Adds a delicious buttery flavor to the cupcakes.
- Sugars: Equal amounts of brown sugar and sugar are used for sweetness.
- Egg: One large egg helps to bind the ingredients together.
- Bananas: Use overripe bananas. The browner they are the better!
- Yogurt: Plain or vanilla yogurt adds moisture to the baked cupcakes.
- Milk: I used 2 % milk.
- Vanilla Extract: Adds flavor.
- Heavy Whipping Cream: Stabilizes and thickens better than just regular whipping cream. You'll use this both in the ganache and the whipped cream frosting.
- Chocolate Chips: I recommend using semi-sweet chocolate chips.
- Cream Cheese: Always use the block-style cream cheese for baking.
- Powdered Sugar: Adds sweetness to the frosting.
- Sprinkles & Cherries: Rainbow sprinkles and maraschino cherries top off these banana split cupcakes.
How To Make This Cupcake Recipe:
This cupcake recipe has quite a few steps, so I’m going to break down each section and talk you through it.
Strawberry Filling
We'll start by making the filling because this takes the longest to cool down.
- In a small saucepan over medium heat, mix the pureed strawberries, sugar, lemon juice, and corn starch and cook until it's a thick consistency. Once thickened, transfer the strawberry filling to a heat-safe bowl and place it into the refrigerator to completely cool
Banana Cupcakes
- Dry Ingredients: Whisk together the flour, baking soda, baking powder, and salt in a medium-sized bowl.
- Wet Ingredients: Cream together the butter and sugars until combined (I used my electric stand mixer). Add the egg. Then mix in the bananas, yogurt, milk, and vanilla extract. Scrape the sides of the bowl as needed.
- Combine Ingredients: Slowly add the flour mixture, mixing at low speed until you see no more flour.
- Bake: Fill the cupcake liners anywhere between 1/2 to 2/3 full and bake for 16-20 minutes. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Chocolate Ganache
- In a microwave-safe bowl, heat the heavy cream for 45-60 seconds, or until hot and slightly bubbly. Pour the chocolate chips into the hot heavy cream and use a silicone spatula to gently mix until the chocolate is melted. Set aside to cool at room temperature until you're ready to use it.
Whipped Cream Frosting
- Beat the cream cheese in the bowl of an electric stand mixer until soft and creamy. Add the powdered sugar and vanilla extract and mix on medium speed until thick.
- Slowly add the heavy cream (about 1/2 cup at a time) and beat on med-high speed until a thick consistency starts to form.
- Continue adding a 1/2 cup of the cream at a time until you have no more left and beat the frosting until thick and creamy.
Assemble
- Once cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers of each cupcake (see photo under "strawberry filling").
- Fill each cupcake with the cooled strawberry filling (I placed mine in a piping bag) and cover the holes with the pieces of cake you removed.
- Frost the cupcakes. I placed the whipped cream frosting in a piping bag and used the Wilton 1A piping tip. Cover each frosted cupcake with the chocolate ganache, sprinkles, and a cherry on top.
Recommended Baking Tools:
- Electric stand mixer
- Mixing bowls
- 12-count muffin pans
- Cupcake liners
- Cooling rack
- Piping tip
That completes the cupcake baking series!! Thank you so much for joining me in this series. It's been so fun!
Let me know on Facebook, Instagram, Pinterest, or in the comments below, what your favorite cupcake was. 🙂
Later this year I will have another baking series, so sign-up below so you can stay connected and find out when that'll happen.
Try These Other Cupcake Recipes:
- Peanut Butter Chocolate Cupcakes
- Snickerdoodle Cupcakes
- Red Velvet Cupcakes
- Chocolate Covered Strawberry Cupcakes
- Carrot Cake Cupcakes
Banana Split Cupcakes
Equipment
- 12-Count Muffin Pans
Ingredients:
Strawberry Filling:
- 2 cups diced strawberries (about 16 medium-sized strawberries)
- 1 tbsp sugar
- 2 tsp lemon juice
- 1 tsp corn starch
Banana Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 large egg, room temperature
- 3/4 cup overripe bananas, mashed (2 medium-sized)
- 1/4 cup yogurt (plain or vanilla), room temperature
- 1/4 cup milk, room temperature
- 1 tsp vanilla extract
Chocolate Ganache:
- 1/2 cup heavy whipping cream
- 3/4 cup semi-sweet chocolate chips
Whipped Cream Frosting:
- 8 ounces block-style cream cheese, room temperature
- 1 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 2 cups heavy whipping cream
Additional Toppings:
- sprinkles
- cherries
Instructions:
- Strawberry Filling: Add the chopped strawberries to a food processor and puree for about 5-10 seconds, or until you have small bits of strawberries. In a small saucepan over medium heat, mix the pureed strawberries, sugar, lemon juice, and corn starch and cook until a thick consistency (about 10-15 minutes). Once thickened, transfer the strawberry filling to a heat-safe bowl and place it into the refrigerator to completely cool (about 45 minutes).
- Banana Cupcakes: Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
- Whisk together the flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
- Beat together the butter, brown sugar, and sugar in the bowl of an electric stand mixer using the paddle attachment on med-high speed until thoroughly combined and creamy (1-2 minutes). Mix in the egg. Add the bananas, yogurt, milk, and vanilla extract and mix at low speed until combined. Slowly add the flour mixture, mixing at low speed until you see no more flour (be careful not to over mix).
- Fill the cupcake liners anywhere between 1/2 to 2/3 full (about 2 1/2 tbsp of batter) and bake for 16-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.*Bake each muffin pan separately.
- Chocolate Ganache: In a microwave-safe bowl, heat the heavy cream for 45-60 seconds, or until hot and slightly bubbly. Pour the chocolate chips into the hot heavy cream and use a silicone spatula to gently mix until the chocolate is melted. Set aside to cool at room temperature until you're ready to use it.
- Whipped Cream Frosting: In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until soft and creamy. Add the powdered sugar and vanilla extract and mix on medium speed until thick (scrape down the sides of the bowl as needed). Slowly add the heavy cream (about 1/2 cup at a time) and beat on med-high speed until a thick consistency starts to form. Continue adding a 1/2 cup of the cream at a time until you have no more left and beat the frosting until thick and creamy.
- Assemble: Once cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers of each cupcake. Be careful not to go through the bottom of the cupcake (only go about halfway down into the cupcake). Fill each cupcake with the cooled strawberry filling (I placed mine in a piping bag) and cover the holes with the pieces of cake you removed.
- Frost the cupcakes. I placed the whipped cream frosting in a piping bag and used the Wilton 1A piping tip. Cover each frosted cupcake with the chocolate ganache, sprinkles, and a cherry on top. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Made these today. They are a little complicated with all the steps, but the instructions are easy to follow and the end result, OMG, these cupcakes are insanely good
I'm glad the instructions were clear and made the cupcakes easier to make!