Banana Split Cupcakes are a deliciously fun way to celebrate. Enjoy your favorite banana split flavors in cupcake form, without the ice cream melt. These irresistible Banana Split Cupcakes are perfect for birthdays and other celebrations.
Banana splits are an ice cream shoppe favorite, and we’ve captured those flavors in a delicious Banana Split Cupcake. An irresistibly moist banana crumb, creamy vanilla buttercream, and a rich and fudgy ganache come together for a batch of tasty bakery style cupcakes. Add sprinkles and a cherry on top before serving.
Once the batter is whipped up, pour into a lined GoodCook 24 Count Cupcake Pan and Carrying Case, perfect for toting your cupcakes to a party. With a seal-tight plastic cover and easy-tote handle, this 2-tiered carrying case is the ultimate party pal. Take your cuppies anywhere, and deliver them looking as good as they were the moment you frosted them.
Speaking of frosting… we love the GoodCook Cake Decorating Set for perfect piping. Grab your overripe bananas and let’s get baking!
Quick Tips for Cute Cupcakes
- Pick the Perfect Topper. Look for “stemmed cherries” when buying your maraschinos. Most grocery stores sell both stemmed and non-stemmed cherries. And with this recipe, we think the stems make all the difference.
- So Many Sprinkles. For our photo, we used rainbow jimmies or rainbow sprinkles. But these cute cuppies would also look great with colorful candy-coated chocolate chips, too.
- Line It Right. Look for blue or teal colored liners to give these treats festive flair. Though any color of liner will do, the combo of bright red cherry and aqua liners make for a fun look.
So Good, You Gotta Share!
Happy Banana Split Cupcakes baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Banana Split Cupcakes
A deliciously moist banana cake topped with a smooth vanilla buttercream. It will remind you of going to the ice cream shoppe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24
- Cuisine: Dessert
- 3/4 cup (6 Tablespoons) unsalted butter, room temperature
- 1 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cup mashed ripe bananas, about 4 medium bananas
- 2 3/4 cups all purpose flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk, room temperature
- 1 cup semi sweet chocolate chips
- 1 Tablespoon coconut oil
- 2 sticks unsalted butter, room temperature
- 6 cups powdered sugar
- 1 Tablespoon vanilla
- 1/4 cup milk
- Rainbow sprinkles
- Maraschino cherries
Preheat oven to 325°F. Line 2 regular cupcake pans with paper liners.
In a stand mixer with a paddle attachment, beat the butter until smooth on a medium speed, about 3 minutes. Add the sugar and vanilla and mix for another 3 minutes. Add the eggs, mix until combined, then scrape the sides of the bowl down. Mix for a few seconds more. Add the mashed bananas, once again mix until incorporated.
In a separate bowl whisk together flour, baking powder, soda, and salt. Add the dry ingredients, alternating with the buttermilk, in three additions. Begin and end with adding the flour mixture. Scrape down the side of the bowl, and mix for a moment more. Fill each cupcake liner with ¼ cup of batter. Bake 20-25 minutes, rotate the pans gently halfway through cooking. Remove from oven, when toothpick comes out clean. Let cool for 10 minutes in pans then remove to a wire rack to cool completely.
In a microwaveable bowl, combine chocolate chips and coconut oil. Heat for 30 seconds, remove and stir well. Heat again for 30 seconds, stir well. Heat for 15 seconds, stir and let cool a bit.
Place 2 softened sticks of butter in a stand mixer. Beat butter until smooth, make sure there are no lumps. Add powdered sugar, vanilla, salt, and milk. Paddle on a low setting until the sugar is mixed in, then increase speed to medium high and mix until smooth. It should fall back slightly, make sure it is not too runny and you don’t over whip.
Place in piping bag with large round tip. Pipe out swirls on top of each cupcake, place ½ tablespoon of cooled chocolate mixture on top of each frosting mound. Top with rainbow sprinkles and a dried off maraschino cherry.
Recipe inspired by: https://www.browneyedbaker.com/banana-cupcakes-with-vanilla-pastry-cream/