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banana split cupcake recipe
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Banana Split Cupcakes Recipe

Tasty banana cupcakes topped with vanilla buttercream, chocolate ganache, sprinkles, and maraschino cherries. Perfect for any Summer shindig!
Prep Time 20 minutes
Cook Time 17 minutes
Servings 12 cupcakes

Ingredients

Banana Cupcakes

  • 1 1/4 Cup (173g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 Cup (177ml) mashed banana (about 2 large)
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1/2 Cup (94g) packed brown sugar
  • 1/2 Cup (103g) white granulated sugar
  • 2 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 Cup (79ml) full-fat buttermilk, room temperature

Vanilla Buttercream

  • 1 Cup (226g) unsalted butter, room temperature
  • 3 1/2 Cups (420g) powdered sugar
  • 2 tsp vanilla extract
  • 2 Tbsp whole milk, room temperature
  • pinch of salt

Chocolate Ganache

  • 1/2 Cup (92g) semi-sweet, milk, or dark chocolate chips
  • 1/3 Cup (79ml) heavy whipping cream

Additional Garnishes

  • rainbow sprinkles
  • maraschino cherries

Instructions

Make The Banana Cupcakes

  • Preheat the oven to 350ºF and prepare a muffin pan by lining with cupcake tins. Measure the flour by spooning into your measuring cup and leveling it, then whisk it together with the baking powder, baking soda, salt, and ground cinnamon and set aside.
  • Place the bananas in the bowl of your stand mixer and mash them with a paddle attachment on medium for about 30 seconds. Set aside.
  • Cream the butter on high for 1 minute. Add the white and brown sugars and cream on high for another 2 minutes. Turn the mixer to low, add the eggs one at a time and mix until combined.  Add the mashed bananas and vanilla and beat for 1 full minute, then scrape down the bowl and paddle. With the mixer still on low, add the dry ingredients until just combined, then add the buttermilk and mix until just combined. Give it a few stirs with your spatula to ensure that everything is nice and mixed up without overmixing. The batter will be thick.
  • Spoon the batter into prepared cupcake tins ⅔ of the way full, then bake for 17 minutes, or until a toothpick inserted comes out clean. Cool the cupcakes in the pan for five minutes before removing and continuing to cool on a wire rack or flat surface.

Make The Vanilla Buttercream

  • With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes. 
  • Add the sifted powdered sugar, one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated. 
  • Place the buttercream into an airtight container and chill in the refrigerator until ready to use.

Make The Chocolate Ganache

  • Place chocolate chips into a heat resistant bowl (glass or metal). In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it’s just starting to boil, pour it into your bowl of chocolate and let sit for 30 seconds, then whisk it together until it's uniform in consistency and there are no bits of chocolate left on your whisk.
  • Cool ganache at room temperature for about 30 minutes, or until the ganache itself is room temperature. 

Assembly

  • Once the Banana Cupcakes have cooled completely, add a scoop of cold Vanilla Buttercream on top of each one and shape it with a spoon until it resembles a scoop of real ice cream. Drizzle the buttercream with Chocolate Ganache (make sure it's room temperature, not hotter or colder than that), add the rainbow sprinkles, and place a maraschino cherry on top.

Notes

Make Ahead Tips: The Banana Cupcakes can be made ahead and stored in an airtight container at room temperature for up to one day. Alternatively, you can place them in the freezer in an airtight container for up to one month before thawing and using. 
The Vanilla Buttercream can be made ahead and stored in an airtight container at room temperature for up to one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks before thawing, re-whipping with your stand mixer, and using. 
The Chocolate Ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.