Banana Split Cupcakes

If you’re looking for a fun and delightful dessert that will make everyone smile, look no further than these Banana Split Cupcakes! They capture the essence of the classic banana split sundae, transforming it into a cupcake form that’s both adorable and delicious. These treats are perfect for busy weeknights or family gatherings, inviting everyone to indulge in a little sweetness.

What makes this recipe truly special is its ability to bring joy to any occasion. Whether it’s a birthday party, a summer picnic, or simply a cozy night at home, Banana Split Cupcakes will steal the show. With moist banana cupcakes topped with creamy vanilla buttercream and drizzled with rich chocolate ganache, what’s not to love?

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps and simple ingredients, you can whip up these cupcakes in no time!
• Family-Friendly Fun: Kids and adults alike adore these sweet treats, making them a hit for the whole family.
• Customizable Toppings: Top with your favorite sprinkles or fruits to make each cupcake unique.
• Make Ahead: Bake the cupcakes in advance and frost them just before serving for a stress-free treat.
• Deliciously Indulgent: Each bite is packed with flavor, reminding you of a classic banana split sundae!

Ingredients You’ll Need

These Banana Split Cupcakes are made with simple, wholesome ingredients that you likely already have in your pantry. Let’s gather what you’ll need for this delicious treat!

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 Frosting:

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

For the Ganache and Toppings:

• ½ cup semisweet chocolate chips
• ¼ cup heavy cream
• 1 tbsp rainbow sprinkles
• 12 maraschino cherries

Variations

This recipe is wonderfully flexible! Here are some fun variation ideas to personalize your Banana Split Cupcakes:

• Swap the Fruit: Use different fruits like strawberries or raspberries for a fruity twist on flavor.
• Change Up the Frosting: Try adding cocoa powder to the buttercream for a chocolatey version!
• Add Nuts: Chopped walnuts or pecans can add some crunch and elevate the flavor.
• Make It Vegan: Substitute the egg with flaxseed meal and use plant-based milk and butter.

How to Make Banana Split Cupcakes

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This step ensures that your cupcakes bake evenly and come out easily when they’re ready!

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients first helps to evenly distribute the leavening agents throughout the batter.

Step 3: Combine Wet Ingredients

In another bowl, mix together the mashed banana, sugar, egg, vegetable oil, milk, and vanilla extract until smooth. This mixture gives your cupcakes their moist texture and delicious banana flavor.

Step 4: Combine Wet & Dry Mixtures

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; this keeps your cupcakes light and fluffy.

Step 5: Bake Your Cupcakes

Spoon the batter into your prepared muffin tin, filling each liner about two-thirds full. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.

Step 6: Make Vanilla Buttercream Frosting

While your cupcakes cool, beat together softened butter with powdered sugar until creamy. Add in vanilla extract, salt, and heavy cream; mix until fluffy. This frosting will be smooth and spreadable—just perfect for topping!

Step 7: Prepare Chocolate Ganache

In a small saucepan over low heat, combine chocolate chips and heavy cream until melted and smooth. Allow it to cool slightly before drizzling over frosted cupcakes.

Step 8: Assemble Your Cupcakes

Frost each cooled cupcake generously with vanilla buttercream. Drizzle some chocolate ganache on top and finish with rainbow sprinkles and a maraschino cherry on each one!

Now you have beautiful Banana Split Cupcakes ready to share (or enjoy all by yourself)!

Pro Tips for Making Banana Split Cupcakes

Making these delightful banana split cupcakes is a breeze, especially with a few helpful tips!

• Use overripe bananas – The sweeter and softer the bananas, the better! Overripe bananas add more flavor and moisture to your cupcakes, ensuring they come out irresistibly soft.

• Room temperature ingredients – Ensure your milk, egg, and butter are at room temperature. This helps create a smoother batter and promotes even baking for those fluffy cupcakes.

• Don’t overmix the batter – Mix just until combined to prevent tough cupcakes. Overmixing can lead to gluten development, making your cupcakes dense instead of light and airy.

• Chill the ganache before using – Allow the chocolate ganache to cool slightly before frosting. Chilled ganache is easier to work with and will hold its shape better on top of your cupcakes.

• Be generous with the sprinkles – When adding rainbow sprinkles, let loose! They not only add color but also a fun texture that ties into the classic banana split experience.

How to Serve Banana Split Cupcakes

Presenting your banana split cupcakes can be just as fun as making them! Here are some ideas to make them shine on any dessert table.

Garnishes

• Extra sprinkles – A sprinkle of additional rainbow sprinkles on top adds a festive touch and enhances the visual appeal.
• Chopped nuts – Finely chopped walnuts or pecans offer a delightful crunch that complements the soft cupcake texture.

Side Dishes

• Vanilla Ice Cream – A scoop of smooth vanilla ice cream perfectly balances the sweetness of your cupcakes while echoing the classic sundae experience.

• Fresh Fruit Salad – A mix of seasonal fruits adds freshness and brightness to your dessert spread, making it feel lighter and more vibrant.

• Whipped Coconut Cream – For a dairy-free option, serve whipped coconut cream alongside. It’s rich, creamy, and echoes that classic creamy topping you’d find on a banana split.

• Chocolate Sauce Drizzle – Offer a small bowl of warm chocolate sauce for guests to pour over their cupcakes as an extra indulgence. It’s a simple way to elevate the treat even further!

With these tips and serving suggestions in hand, you’re ready to bake up some delicious banana split cupcakes that everyone will adore! Enjoy every sweet moment!

Make Ahead and Storage

These Banana Split Cupcakes are perfect for meal prep! You can whip up a batch in advance and enjoy them throughout the week or serve them at parties. Let’s dive into how to store, freeze, and reheat them!

Storing Leftovers

• Store cooled cupcakes in an airtight container at room temperature for up to 2 days.
• For longer storage, keep them in the fridge, where they will stay fresh for up to a week.

Freezing

• Allow the cupcakes to cool completely before freezing.
• Place them in a single layer on a baking sheet and freeze until solid, about 1 hour.
• Transfer to an airtight container or freezer bag, separating layers with parchment paper.
• They can be frozen for up to 3 months.

Reheating

• To reheat frozen cupcakes, let them thaw in the fridge overnight.
• For a quick option, microwave individual cupcakes on low power for about 15-20 seconds until warmed through.

FAQs

Have questions? You’re not alone! Here are some common inquiries about Banana Split Cupcakes.

Can I make Banana Split Cupcakes without eggs?

Absolutely! You can substitute the egg with 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water) to keep it vegan-friendly.

How do I make the frosting for Banana Split Cupcakes?

The vanilla buttercream frosting is made by beating together softened unsalted butter with powdered sugar, vanilla extract, salt, and heavy cream until light and fluffy. It’s as simple as that!

What can I use instead of heavy cream for the ganache?

If you’re looking for alternatives to heavy cream in your chocolate ganache, you can use coconut cream or a dairy-free milk alternative like almond milk mixed with a little cornstarch for thickness.

Final Thoughts

I hope you find joy in making these delightful Banana Split Cupcakes! They’re not just treats; they bring back memories of carefree summer days and sweet celebrations. Enjoy every bite of this deliciousness and feel free to share them with family and friends. Happy baking!