Banana Split Cupcakes
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.
Servings: 12 cupcakes
Calories: 554kcal
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 cup mashed bananas (about 2 medium-sized overripe bananas)
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil (or canola)
- ½ cup brown sugar
- ¼ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature preferred
- ¼ cup milk, room temperature preferred
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
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 a 12-count muffin pan with cupcake liners. Set aside.
- In a large bowl, mash the bananas with a fork until smooth and creamy. Then whisk in the melted butter, oil, brown sugar, sugar, yogurt, milk, egg, and vanilla extract until fully combined.
- Add the flour, baking powder, salt, and baking soda into the bowl and whisk just until combined and there is no more white flour.
- Fill each cupcake liner ⅔ of the way full (a little more than 3 tablespoons of batter) and bake for 18-23 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
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.
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: 1cupcake | Calories: 554kcal | Carbohydrates: 49g | Protein: 6g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 242mg | Potassium: 290mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1155IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 2mg
