Banana Split Cupcakes

If you’re looking for a delightful dessert that brings a burst of joy to any gathering, you’ve come to the right place! These Banana Split Cupcakes are an absolute treat, combining the flavors of a classic banana split in cupcake form. Imagine moist banana cupcakes topped with creamy vanilla buttercream, decadent chocolate ganache, and colorful rainbow sprinkles—pure bliss!

What I love most about this recipe is its versatility. Whether it’s a busy weeknight or a family celebration, these cupcakes are sure to impress. They’re perfect for birthdays, potlucks, or just because you want something sweet. Plus, who can resist the charm of a cupcake topped with a cherry?

Why You’ll Love This Recipe

• Easy to Make: With simple steps and straightforward ingredients, you’ll be amazed at how quickly these cupcakes come together.
• Family-Friendly: Everyone loves cupcakes! These Banana Split Cupcakes are sure to be a hit with kids and adults alike.
• Make Ahead: You can prepare the cupcakes in advance and frost them right before serving, making your life easier on busy days.
• Fun Presentation: Each cupcake looks like a mini sundae, making them perfect for parties or special occasions.
• Delicious Flavor: The combination of banana and vanilla with rich chocolate is simply irresistible!

Ingredients You’ll Need

These Banana Split Cupcakes use simple and wholesome ingredients that you might already have in your kitchen. Let’s gather everything we need for these delicious treats!

For the Cupcakes

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup milk (room temperature)
• 1 egg (room temperature)
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ⅔ cup mashed banana (overripe banana)

For the Vanilla Buttercream

• 1 cup unsalted butter (room temperature)
• 2 ½ cups powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream

For the Chocolate Ganache Topping

• ½ cup semisweet chocolate chips
• ¼ cup heavy cream

For Decoration

• 1 tbsp rainbow sprinkles
• 12 maraschino cherries

Variations

This recipe is wonderfully flexible! Feel free to get creative and customize it to your taste.

• Add Nuts: Fold in some chopped walnuts or pecans for added crunch and flavor!
• Use Different Frosting: Swap the vanilla buttercream for chocolate frosting for an extra-chocolatey treat.
• Try Different Fruits: Mix in strawberries or pineapple to the batter for a fruity twist!
• Make It Gluten-Free: Substitute all-purpose flour with a gluten-free blend for those with dietary restrictions.

How to Make Banana Split Cupcakes

Step 1: Prepare the Batter

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a large mixing bowl, combine your dry ingredients: flour, sugar, baking powder, and salt. Mixing these first ensures that the baking powder is evenly distributed throughout your batter.

Step 2: Mix Wet Ingredients

In another bowl, whisk together the room-temperature milk, egg, vegetable oil, vanilla extract, and mashed banana until well combined. This mixture adds moisture and flavor to your cupcakes.

Step 3: Combine Dry and Wet Mixtures

Slowly add the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix! A few lumps are okay; they will bake out. This step is crucial as it helps keep your cupcakes light and fluffy.

Step 4: Bake

Spoon the batter into your prepared muffin tin, filling each liner about two-thirds full. Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean. The aroma will fill your kitchen—just wait!

Step 5: Cool Down

Once baked, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack. Allowing them to cool completely is key before frosting; otherwise, you’ll end up with melted frosting!

Step 6: Make the Frosting

In another bowl, beat softened butter until creamy. Gradually add powdered sugar while mixing on low speed until combined. Add vanilla extract, salt, and cream; beat on high speed until fluffy. This luscious frosting will crown your cupcakes perfectly!

Step 7: Prepare Chocolate Ganache

In a small saucepan over low heat or using microwave-safe dish, combine chocolate chips and heavy cream. Stir until smooth and glossy—this rich ganache will drizzle beautifully over your frosted cupcakes.

Step 8: Assemble Your Cupcakes

Frost each cooled cupcake generously with buttercream frosting using a piping bag or spatula. Drizzle warm chocolate ganache on top before sprinkling with rainbow sprinkles.

Step 9: Final Touches

Place a maraschino cherry on each cupcake as the finishing touch! These cute little cherries add sweetness and complete that classic sundae look.

Enjoy sharing these delightful Banana Split Cupcakes with friends and family—they’re sure to bring smiles all around!

Pro Tips for Making Banana Split Cupcakes

Making banana split cupcakes is a delightful experience, and with a few handy tips, you can ensure they turn out perfectly every time!

• Use overripe bananas – The riper the bananas, the sweeter and more flavorful your cupcakes will be. They add moisture and natural sweetness that enhances the overall taste.

• Room temperature ingredients – Bringing your eggs and milk to room temperature before mixing helps create a smoother batter. This results in a more uniform texture and helps the cupcakes rise better.

• Don’t overmix the batter – Gently combine your ingredients until just mixed. Overmixing can lead to dense cupcakes rather than the light and fluffy texture we crave.

• Cool completely before frosting – Allow your cupcakes to cool completely before adding frosting. If they’re warm, the frosting will melt off, leaving you with a gooey mess instead of beautifully frosted treats.

• Experiment with toppings – Feel free to get creative! You can add different types of sprinkles or even drizzle additional chocolate or caramel sauce on top for an extra touch of indulgence.

How to Serve Banana Split Cupcakes

Serving banana split cupcakes can be as fun as making them! Here are some ideas to present these delightful treats in style.

Garnishes

• Fresh banana slices – Adding a few slices of fresh banana on top not only enhances presentation but also emphasizes the delicious banana flavor.

• Chocolate shavings – A sprinkle of chocolate shavings adds an elegant touch and pairs perfectly with the chocolate ganache.

Side Dishes

• Vanilla ice cream – A classic pairing, vanilla ice cream complements the flavors of your banana split cupcakes beautifully. Serve it on the side for that true sundae experience.

• Fruit salad – A refreshing fruit salad made with berries, kiwi, and pineapple provides a light contrast to the richness of the cupcakes. It’s a great way to incorporate more fruit into your dessert spread!

• Whipped coconut cream – For a dairy-free option, whipped coconut cream is a luscious addition that mimics traditional whipped cream while adding its own unique flavor.

• Coffee or tea – Pairing these cupcakes with a warm cup of coffee or tea makes for a delightful afternoon treat. The warmth balances out the sweetness and creates a cozy atmosphere for enjoying your dessert.

With these serving ideas and pro tips, you’re all set to impress friends and family with your homemade banana split cupcakes! Enjoy baking and sharing this sweet treat!

Make Ahead and Storage

These banana split cupcakes are perfect for meal prep! You can make them ahead of time, store them properly, and enjoy their delightful flavors throughout the week.

Storing Leftovers

• Allow the cupcakes to cool completely before storing.
• Place them in an airtight container at room temperature for up to 2 days.
• For longer storage, keep them in the refrigerator for up to a week.

Freezing

• Freeze the cupcakes without frosting for best results.
• Wrap each cupcake individually in plastic wrap and then place in a freezer-safe bag.
• They can be frozen for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator.

Reheating

• To reheat, remove the cupcake from the fridge or freezer and allow it to come to room temperature.
• If you prefer warm cupcakes, microwave them for about 10-15 seconds until just warmed through.

FAQs

Here are some common questions you might have about banana split cupcakes!

Can I use other types of frosting on my Banana Split Cupcakes?

Absolutely! While vanilla buttercream is a classic choice, feel free to experiment with chocolate frosting or even whipped cream topping. Just remember to add your favorite sprinkles and cherries!

How can I make these Banana Split Cupcakes gluten-free?

To make gluten-free banana split cupcakes, simply substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that all other ingredients are also gluten-free.

What should I do if my banana cupcakes turn out dense?

If your banana split cupcakes are dense, it could be due to overmixing the batter. Mix until just combined after adding dry ingredients, and ensure your baking powder is fresh and active.

How long do Banana Split Cupcakes last?

When stored properly in an airtight container at room temperature, these delicious treats will last about 2 days. In the fridge, they can stay fresh for up to a week!

Can I decorate these Banana Split Cupcakes differently?

Of course! You can get creative with toppings. Consider using crushed nuts, various sprinkles, or even a drizzle of caramel sauce for added flair!

Final Thoughts

I hope you find joy in baking these delightful banana split cupcakes! With their moist texture and playful toppings, they truly capture the essence of a classic sundae in cupcake form. Whether you’re celebrating a special occasion or just treating yourself on a cozy afternoon, these sweet treats are sure to bring smiles all around. Enjoy making them, and don’t forget to share your creations with friends and family!