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Banana Split Cupcakes

Irresistible Banana Split Cupcakes That Make Any Day Sweeter

Delight in these Banana Split Cupcakes that blend ripe bananas, fluffy buttercream, and rich chocolate ganache for a crowd-pleasing treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 1/2 cups All-Purpose Flour Use gluten-free flour for a GF option.
  • 1 cup Granulated Sugar Brown sugar can deepen the flavor.
  • 1 tbsp Baking Powder Ensure it's fresh for the best rise.
  • 1/2 tsp Salt Sea salt or kosher salt are good alternatives.
  • 1/2 cup Milk Almond or oat milk can be used for dairy-free.
  • 1 large Egg Substitute with a flax egg for vegan option.
  • 1/3 cup Vegetable Oil Melted coconut oil is a great alternative.
  • 1 tsp Vanilla Extract Use pure vanilla extract for best results.
  • 1 cup Mashed Banana Use overripe bananas for sweetness.
For the Buttercream Frosting
  • 1 cup Unsalted Butter Ensure it’s at room temperature.
  • 4 cups Powdered Sugar Substitute with erythritol for low-sugar version.
  • 2 tbsp Heavy Cream Use milk for a lighter alternative.
For the Chocolate Ganache
  • 1 cup Semisweet Chocolate Chips Dark chocolate or dairy-free chips can also be used.
  • 1/2 cup Heavy Cream Substitute with milk if desired.
For Decoration
  • 1 cup Rainbow Sprinkles Consider natural sprinkles for healthier option.
  • 12 pieces Maraschino Cherries Fresh cherries offer a more natural touch.

Equipment

  • oven
  • Cupcake Pan
  • Mixing Bowls
  • whisk
  • Piping Bag
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with festive cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, mix the milk, egg, vegetable oil, vanilla extract, and mashed banana until smooth.
  4. Gradually pour the wet ingredients into the dry ones, gently mixing until just combined.
  5. Spoon the batter into the prepared cupcake liners, filling them about three-quarters full and bake for 20 minutes.
  6. Cool them in the pan for about 5 minutes before transferring to a wire rack.
  7. Prepare the buttercream by whipping the unsalted butter until light and fluffy, then gradually add powdered sugar and heavy cream.
  8. For the ganache, microwave the semisweet chocolate chips and heavy cream in intervals until the chocolate melts completely.
  9. Once cooled, frost each cupcake with buttercream, chill for 30 minutes, then drizzle ganache and add decorations.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These Banana Split Cupcakes are customizable to dietary needs, perfect for any occasion, and maintain freshness for up to 3 days at room temperature.

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