Banana Split Cupcakes

Name: Banana Split Cupcakes
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 12 cupcakes
Ingredients: 1 1/3 cup all-purpose flour; 2 1/2 tablespoon cornstarch; 1 1/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/8 teaspoon salt; 5 tablespoons butter, softened; 3/4 cup sugar; 2/3 cup mashed banana; 1/3 cup buttermilk; 2 eggs; 1 cup butter; 1 1/2 teaspoon vanilla; 3 cups powdered sugar; 2-3 tablespoons cream or milk; 1/2 cup whipping cream; 2/3 cup chocolate chips; Sprinkles; Whipped Cream; 12 Maraschino cherries

User Reviews

4.0

6 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
12 cupcakes
Course
Dessert
Cuisine
American

Banana Split Cupcakes

Ryan Dominguez

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Banana Split Cupcakes are the perfect summer treat that tastes like the classic ice cream dessert but doesn't melt.

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Ingredients

Servings

For the Cupcakes:

1 1/3 cup all-purpose flour
2 1/2 tablespoon cornstarch
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter, softened
3/4 cup sugar
2/3 cup mashed banana
1/3 cup buttermilk
2 eggs

For the Frosting:

1 cup butter
1 1/2 teaspoon vanilla
3 cups powdered sugar
2-3 tablespoons cream or milk

For the ganache:

1/2 cup whipping cream
2/3 cup chocolate chips

For the Toppings:

Sprinkles
Whipped Cream
12 Maraschino cherries

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Instructions

For the Cupcakes:

Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcakes liners.
In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Use can electric mixer to beat butter and sugar together until light and fluffy. Mix in the the banana, buttermilk, and eggs until combined. Add in the dry ingredients a little at a time while mixing, until combined. Divide batter among the liners (an ice cream scoop works perfect for this!) and bake for 15-18 minutes or until toothpick comes out clean.
Remove cupcakes from tin and allow to cool on a rack.

For the Frosting:

With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.

For the ganache:

Place chocolate chips in a bowl and set aside. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning on too of the frosting.

For the Toppings:

Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until shortly before serving OR you can just keep the cupcakes in the fridge all ready to go.)