Description
These Homemade Banana Split Cupcakes are a fun twist on the classic dessert, featuring banana-flavored cupcakes filled with strawberry preserves and topped with vanilla buttercream, chocolate ganache, sprinkles, and a cherry.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup strawberry preserves (for filling)
- Vanilla buttercream frosting (homemade or store-bought)
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- Rainbow sprinkles
- Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in mashed banana, sour cream, and vanilla extract.
- Add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Once cooled, use a small knife or cupcake corer to remove the center of each cupcake and fill with strawberry preserves.
- Pipe vanilla buttercream frosting on top of each cupcake.
- In a microwave-safe bowl, melt chocolate chips and heavy cream together in 20-second intervals until smooth. Let cool slightly.
- Drizzle chocolate ganache over the frosting, then add sprinkles and top with a maraschino cherry.
Notes
- Ensure cupcakes are completely cool before adding frosting or ganache.
- You can use store-bought frosting and preserves to save time.
- Try freezing the cupcakes (without frosting) for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
