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Banana Split Cupcakes Recipe

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3.8 from 8 reviews

Delight in these luscious Banana Split Cupcakes featuring moist banana-infused cake filled with a sweet strawberry filling, topped with creamy whipped cream frosting, rich chocolate ganache, and colorful sprinkles. Perfect for parties or a decadent treat, these cupcakes combine classic banana split flavors in a portable, fun format.

Ingredients

Strawberry Filling

  • 2 cups strawberries
  • 1 tablespoon sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon corn starch

Banana Cupcakes

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 large egg, room temperature
  • 2 medium or large overripe bananas, mashed (about ¾ cup)
  • ¼ cup yogurt (plain or vanilla), room temperature
  • ¼ cup milk, room temperature
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • ½ cup heavy whipping cream
  • ¾ cup semi-sweet chocolate chips

Whipped Cream Frosting

  • 8 ounces block-style cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 2 cups heavy whipping cream

Decoration

  • sprinkles
  • cherries

Instructions

  1. Make the Strawberry Filling: Remove the tops of the strawberries and puree them in a food processor or blender for about 5 seconds until small bits remain. In a medium saucepan over medium heat, combine the pureed strawberries, sugar, lemon juice, and corn starch. Cook, stirring frequently, until the mixture thickens to a jam-like consistency, about 5-10 minutes. Transfer to a heat-safe bowl and refrigerate for about 45 minutes until completely cool.
  2. Prepare the Banana Cupcakes: Preheat the oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners, placing 14 liners total. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. Cream Butter and Sugars: Using an electric stand mixer with the paddle attachment, cream the butter, brown sugar, and sugar on medium-high speed until fluffy and combined, about 2-3 minutes, scraping the bowl as needed. Add the egg and mix just until combined.
  4. Add Wet Ingredients: Mix in the mashed bananas, yogurt, milk, and vanilla extract on medium-low speed just until combined. Gradually add the flour mixture on low speed, mixing until no dry flour remains, careful not to overmix.
  5. Fill and Bake: Spoon batter into cupcake liners, filling each about ⅔ full (approximately 2 ½ tablespoons). Bake one muffin pan at a time for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare Chocolate Ganache: Heat the heavy cream in a microwave-safe bowl until hot and slightly bubbling, about 45-60 seconds. Pour over chocolate chips and let sit for a few minutes. Stir gently until smooth and fully melted. Set aside to cool at room temperature.
  7. Make Whipped Cream Frosting: Beat the cream cheese in a mixer bowl on high speed until soft and creamy. Add powdered sugar and vanilla extract and mix on medium speed until thickened (about 30 seconds). Gradually add the heavy whipping cream in ½ cup increments, beating on medium-high speed until a thick, creamy frosting forms. Continue beating for 1-2 minutes after all cream is incorporated for smooth consistency.
  8. Assemble the Cupcakes: When cupcakes are completely cool, use a piping tip or small sharp knife to carefully cut out the centers without piercing the bottom. Fill the hollow with strawberry filling using a piping bag or spoon. Replace the removed cake pieces to cover the filling.
  9. Frost and Decorate: Pipe the whipped cream frosting on top of the cupcakes using a piping bag fitted with a Wilton 1A tip. Drizzle or spoon chocolate ganache over the frosting, then sprinkle with colorful sprinkles and top each cupcake with a cherry for the classic banana split look.
  10. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Make sure bananas are overripe for maximum sweetness and moisture in the cupcakes.
  • Bake each muffin pan separately for even baking and best results.
  • Allow the strawberry filling to cool completely before filling cupcakes to prevent sogginess.
  • The whipped cream frosting should be thick enough to pipe but still creamy.
  • Use room temperature ingredients for optimal mixing and texture in the batter.
  • Leftover cupcakes can be refrigerated but bring to room temperature before serving for best flavor.

Find it online: https://bitezly.com/banana-split-cupcakes-recipe/