Banana Split Cupcakes
These Banana split Cupcakes are such a fun and easy treat. Fluffy and moist banana cake with strawberry and vanilla swirl icing, drizzled with chocolate fudge, sprinkles, and a cherry on top! They have all the components of a real banana split, without the melty mess, both kids and adults will go crazy over these!
How to make these cupcakes
Mix the dry ingredients in a bowl, and mix the wet ingredients in another bowl.
Mix both until combined, and divide into a muffin pan lined with cupcake liners.
Bake at 350 degrees for 15-20 minutes, or until the cake springs back to touch.
Cream the butter and sugar together in a bowl for the icing, flavoring half with strawberry jam.
Pipe frosting onto cooled cupcakes, and decorate!
Notes on some ingredients used in this recipe
Banana, the riper the better when it comes to baking with bananas. When they start getting all those dark spots on the skin, and are almost mushy inside, they are ready to use!
Strawberry Jam, try to find a seedless for this recipe if you can, the seeds with get in the way of the frosting being nice and smooth.
Chocolate sauce, or chocolate fudge sauce, something on the thicker side will work better, so you don’t end up with chocolate sauce running down the sides of your cupcakes.
Maraschino cherries, before decorating, place your cherries on paper towels so it can soak up the syrup they were sitting in. They will slide off the cupcakes if they are still wet
Tips on making this these cupcakes
Do not over mix your batter, the cupcakes will not be light and fluffy, they will turn out tough and dense. Only mix until wet and dry ingredients are combined.
Make sure butter is room temperature for icing, so ingredients come together easily
Cupcakes can be refrigerated but should come to room temperature before serving
Other cupcake recipes to try
Red Velvet Cupcakes with Nutella Buttercream
Coconut Cupcakes with Vanilla Buttercream
If you tried these Banana Split Cupcakes instagram or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make these!
Banana Split Cupcakes
yield: 12 cupcakes
Ingredients
2 cups (240 grams) all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 3/4 cups (350 grams) granulated sugar
2 large eggs
1 cup (250 grams) mashed ripe bananas, about 2 large bananas
1 cup (240 ml) water
1/2 cup (120 ml) milk
1/2 cup (120 ml) vegetable oil
Strawberry Swirl Frosting
2 sticks (226 grams) unsalted butter, room temperature
6 cups (600 grams) powdered sugar
1/2 cup (150 grams) seedless strawberry jam
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F. Line a muffin pan with liners and set aside.
In a large bowl, mix together flour, baking powder, baking soda, salt, and sugar.
In a medium size bowl, mix together eggs, banana, water, milk, and oil.
Stir the wet ingredients into the dry, mix until just combined
Divide the batter into the muffin pan, filling each cup about 3/4 of the way full.
Bake for 15-20 minutes or until cake springs back to the touch.
Place cupcakes onto a cooling rack and cool completely before frosting.
For the icing, in a large bowl, cream butter, powdered sugar, and vanilla together until light and fluffy.
Divide the frosting and leave one half plain. Beat raspberry jam into the other half.
In a piping bag with a fluted piping tip, place both vanilla and strawberry icing, trying to keep both flavors on each side. This way when you pipe the icing, the flavors will swirl together.
Once cupcakes are cool, pipe frosting and decorate with chocolate sauce, sprinkles, and top with a cherry.