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Banana Split Cupcakes

Banana Split Cupcakes: Nostalgia in Every Delicious Bite

Experience nostalgia with these delightful Banana Split Cupcakes that are perfect for every occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Can replace with gluten-free flour
  • 1 cup Granulated Sugar Brown sugar for deeper flavor
  • 1 tbsp Baking Powder Ensure freshness for best results
  • 1/2 tsp Salt Use sea salt or kosher salt
  • 1/2 cup Milk Substitute with almond or oat milk for dairy-free
  • 1 large Egg Use a flax egg for vegan option
  • 1/3 cup Vegetable Oil Melted coconut oil is a substitute
  • 1 tsp Vanilla Extract Use pure vanilla for best flavor
  • 1 cup Mashed Banana Use overripe bananas for maximum sweetness
For the Buttercream Frosting
  • 1/2 cup Unsalted Butter At room temperature
  • 2 cups Powdered Sugar Erythritol can be a low-sugar alternative
  • 2 tbsp Heavy Cream Substitute with milk for a lighter version
For the Ganache
  • 1 cup Semisweet Chocolate Chips Can use dark or dairy-free chips
For Decoration
  • 1 cup Rainbow Sprinkles Opt for natural sprinkles for healthier twist
  • 12 pieces Maraschino Cherries Use fresh cherries for a more natural option

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Whisk
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, oil, vanilla, and banana until well combined. Gradually add wet mixture to dry ingredients, stirring gently.
  3. Fill each cupcake liner about three-quarters full with batter and bake for 20 minutes.
  4. Let cupcakes cool for about 5 minutes in the pan, then transfer to a wire rack to cool completely.
  5. Whip the room temperature butter until fluffy. Gradually mix in powdered sugar and heavy cream until smooth, adding vanilla if desired.
  6. In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in intervals until smooth and glossy.
  7. Once cupcakes are cool, pipe frosting on each one and refrigerate for 30 minutes.
  8. Drizzle ganache over the frosted cupcakes, then top with sprinkles and cherries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter and ensure ingredients like bananas and baking powder are fresh for the best results.

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