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Banana Split Cupcakes

Karissa Parrish
These banana split cupcakes taste just like the classic ice cream treat but in cupcake form! They're topped with both sprinkles and a maraschino cherry.
5 from 4 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 14 cupcakes

Equipment

  • 2 12-Count Muffin Pans
  • Electric Stand Mixer
  • Mixing Bowls
  • Food Processor

Ingredients:
 
 

Strawberry Filling

  • 2 cups strawberries
  • 1 tablespoon sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon corn starch

Banana Cupcakes

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 large egg, room temperature
  • 2 medium or large overripe bananas, mashed (about ¾ cup)
  • ¼ cup yogurt (plain or vanilla), room temperature
  • ¼ cup milk, room temperature
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • ½ cup heavy whipping cream
  • ¾ cup semi-sweet chocolate chips

Whipped Cream Frosting

  • 8 ounces block-style cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 2 cups heavy whipping cream

Additional Toppings

  • sprinkles
  • maraschino cherries

Instructions:
 

Strawberry Filling

  • Remove the tops of the strawberries and puree them in a food processor or blender for about 5 seconds (just until you have small strawberry bits).
  • In a medium saucepan over medium heat, mix the pureed strawberries, sugar, lemon juice, and corn starch and cook until a thick consistency (about 5-10 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.
  • In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Then mix in the egg just until combined.
  • Add the mashed bananas, yogurt, milk, and vanilla extract on medium-low speed, mixing just until combined. Slowly add the flour mixture, mixing at low speed until you see no more flour (be careful not to over mix).
  • FIll each cupcake liner ⅔ of the way full (about 2 ½ tablespoons of batter) and bake for 16-20 minutes or until a toothpick comes out clean from the center of the cupcake. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
    *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 let it sit for a few minutes. Then use a spoon to gently mix until the chocolate is melted smooth and melted. Set aside to cool at room temperature.

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 (about 30 seconds).
  • Slowly add the heavy whipping cream (about ½ cup at a time) and beat on med-high speed until a thick consistency starts to form. Continue adding a ½ cup of the cream at a time until you have no more left and beat the frosting for an additional 1-2 minutes with smooth and creamy.

Assemble

  • Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the 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 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!
  • Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes:

Read the Instructions: 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: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
Strawberry Filling: I suggest making the strawberry jam first that way it has plenty of time to cool while the cupcakes are baking.
Assembling: Use a piping tip or sharp knife to carefully core out the centers of each cupcake.

Nutrition

Serving: 1cupcakeCalories: 448kcalCarbohydrates: 49gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 70mgSodium: 235mgPotassium: 261mgFiber: 2gSugar: 33gVitamin A: 854IUVitamin C: 14mgCalcium: 114mgIron: 2mg
Keyword banana cupcakes, banana split cupcakes, whipped cream frosting
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