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Banana Split Cupcakes

Banana Split Cupcakes: Sweet Nostalgia to Delight Your Tastebuds

Banana Split Cupcakes bring back childhood nostalgia with their moist, banana-infused cake and delightful toppings.
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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 Cupcakes
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 tsp Baking Powder Ensure it’s fresh for optimal fluffiness.
  • 1/2 tsp Salt Sea salt or kosher salt works wonders.
  • 1/2 cup Milk Almond or oat milk is a great dairy-free alternative.
  • 1 large Egg Replace with a flax egg for a vegan option (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 1/4 cup Vegetable Oil Melted coconut oil can serve as a substitute.
  • 1 tsp Vanilla Extract Pure vanilla is recommended for the best results.
  • 1 cup Mashed Banana Use overripe bananas for the best taste.
For the Buttercream Frosting
  • 1/2 cup Unsalted Butter Should be at room temperature for easy whipping.
  • 2 cups Powdered Sugar Erythritol can be used for a low-sugar version.
  • 1/4 cup Heavy Cream Can substitute with milk for a lighter option.
For the Chocolate Ganache
  • 1 cup Semisweet Chocolate Chips Dark chocolate or dairy-free chips can be substituted.
  • 1/2 cup Heavy Cream Can use dairy-free cream for a vegan version.
For the Toppings
  • 1 cup Rainbow Sprinkles Opt for natural sprinkles for a healthier twist.
  • 12 pieces Maraschino Cherries Fresh cherries can be an alternative for a 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 cupcake liners.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix milk, egg (or flax egg), vegetable oil, vanilla extract, and mashed banana. Gradually combine wet and dry ingredients.
  3. Spoon the batter into liners, filling each about three-quarters full. Bake for approximately 20 minutes, or until lightly pressed tops spring back.
  4. Remove from oven and cool for about 5 minutes, then transfer cupcakes to a wire rack to cool completely.
  5. Prepare buttercream by whipping the room temperature butter until fluffy. Gradually add powdered sugar and heavy cream, mixing until smooth.
  6. Make ganache by melting chocolate chips with heavy cream in the microwave, heating in 15-second intervals until smooth.
  7. Frost cooled cupcakes with buttercream, refrigerate for 30 minutes to set, then drizzle with chocolate ganache.
  8. Decorate with rainbow sprinkles and a maraschino cherry on top, then serve and enjoy!

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients and avoid overmixing for the best results.

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