Go Back
–+ servings
recipe
3.45 from 69 votes
click the stars to rate!

Banana Split Cupcakes

Prep Time 45 minutes
Cook Time 20 minutes
Yield: 12 cupcakes
Banana split cupcakes taste just like the classic sundae! Moist banana cupcakes swirled with vanilla buttercream frosting, chocolate ganache, rainbow sprinkles, and of course, a maraschino cherry!

Equipment

Ingredients 

Banana Cupcakes

  • 1 ¼ cups (156 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 ½ tsp (6 g) baking powder
  • ½ tsp (3 g) salt
  • ½ cup (122 g) milk room temperature
  • 1 (1) egg room temperature
  • ¼ cup (55 g) vegetable oil
  • 1 tsp (4 g) vanilla extract
  • ⅔ cup (150 g) mashed banana overripe banana

Vanilla Buttercream Frosting

  • 1 cup (227 g) unsalted butter room temperature
  • 2 ½ cups (300 g) powdered sugar
  • 2 tsp (8 g) vanilla extract
  • ¼ tsp (1.5 g) salt
  • 2 tbsp (30 g) heavy cream

Chocolate Ganache

  • ½ cup (90 g) semisweet chocolate chips
  • ¼ cup (60 g) heavy cream

Decoration

  • 1 tbsp (10 g) rainbow sprinkles
  • 12 (12) maraschino cherries

Instructions

Banana Cupcakes

  • Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
  • In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine.
  • Add in milk, egg, vegetable oil, vanilla extract, and mashed banana.
  • Whisk the dry and wet ingredients until combined and smooth. Do not overmix the batter.
  • Portion the cupcake batter into cupcake liners about ¾ full.
  • Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
  • Remove from the oven and cool the cupcakes in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

Vanilla Buttercream Frosting

  • In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
  • Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
  • Add vanilla extract and salt and mix on low until combined.
  • Slowly drizzle in heavy cream.
  • Turn the speed to medium-high and whip for 2 to 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
  • If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.

Chocolate Ganache

  • In a microwave safe bowl, combine chocolate chips and half & half/heavy cream.
  • Microwave for 30 seconds. Remove from microwave and stir.
  • Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.

Assembling the Banana Split Cupcakes

  • Using a disposable piping bag with a Wilton 1M piping tip, swirl the vanilla buttercream onto the cupcake. Chill the cupcakes for about 30 minutes to firm the buttercream.
  • Drizzle the chocolate ganache over the top of the cupcakes.
  • Immediately sprinkle on rainbow sprinkles and add a maraschino cherry to each cupcake. Chill the cupcakes for at least 30 minutes.

Notes

Banana split cupcakes can be stored in an airtight container in the refrigerator for up to 5 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Made This Recipe?

Please leave a comment with a star rating to let me know how you enjoyed the recipe!