Banana Split Cupcakes Recipes

BANANA SPLIT CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcakes liners.
• In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
• Use can electric mixer to beat butter and sugar together until light and fluffy. Mix in the the banana, buttermilk, and eggs until combined. Add in the dry ingredients a little at a time while mixing, until combined. Divide batter among the liners (an ice cream scoop works perfect for this!) and bake for 15-18 minutes or until toothpick comes out clean.
• Remove cupcakes from tin and allow to cool on a rack.
• With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.
• Place chocolate chips in a bowl and set aside. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning on too of the frosting.
• Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until shortly before serving OR you can just keep the cupcakes in the fridge all ready to go.)

BANANA SPLIT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
• Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
• Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
• Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
• Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
• Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
• Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

BANANA PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with cupcake liners.
• Place 1 vanilla wafer flat-side down in the bottom of each cupcake liner.
• Blend vanilla cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until smooth, about 2 minutes. Fold in mashed bananas and 1 cup crushed wafers. Scoop batter into prepared tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer cupcakes to a wire rack to cool, about 30 minutes.
• Combine vanilla pudding and sliced banana in a small bowl.
• Scoop out tops of cooled cupcakes, leaving a small hole in the middle of each. Fill holes with pudding mixture. Place a heaping spoonful of whipped cream on each cupcake; garnish with remaining 2/3 cup crushed vanilla wafers.

BANANA SPLIT CUPCAKES

Steps:

• To Make Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
• In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
• (**PS - the batter is pretty thin, but it turns out well!).
• Remove from oven and let cool on a wire rack.
• To Make Frosting: In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

BANANA SPLIT CUPCAKES

Steps:

• Preheat oven to 350°F Grease or line 12 muffin tins.
• In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.
• Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully.
• Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean.
• Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.
• Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.

MINI CUPCAKE BANANA SPLITS

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.
• Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
• Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes.
• To assemble, remove paper baking cups from cupcakes. Arrange 3 cupcakes in each serving dish; place small scoop of vanilla ice cream on top of or next to first cupcake, chocolate ice cream on second cupcake and strawberry ice cream on third cupcake. Top vanilla ice cream with 1 tablespoon pineapple topping, top chocolate ice cream with 1 tablespoon chocolate topping and top strawberry ice cream with 1 tablespoon strawberry topping. Sprinkle each serving with about 2 teaspoons pecans. Garnish with whipped cream and a cherry.

CHOCOLATE BANANA SPLIT CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.

BANANA SPLIT CUPCAKES RECIPE

Steps:

• Preheat the oven to 350° F.
• Line cupcake pans with paper liners.
• In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
• Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in 1 the mashed banana until well combined.
• With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
• Divide the batter between the prepared cupcake liners, filling each about 2/3 to 3/4 full.
• Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
• When the cupcakes are cooled, prepare the frosting. Cream butter and shortening with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed.
• Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.
• Put frosting into a piping bag (or a Ziploc bag with a small corner cut off).
• Pipe a swirl of the frosting in a circle on each cupcake, covering most of the top of the cupcake.
• To make the ganache, place the chopped chocolate in a heatproof bowl.
• Bring the cream to a simmer over medium-high heat.
• Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.
• Whisk together until a thick, smooth ganache forms.
• Blend in the corn syrup.
• Let stand at room temperature at least 10 minutes so the ganache is not hot.
• To finish the cupcakes, pour a spoonful of the ganache over the vanilla frosting of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets.Chill the assembled cupcakes until ready to serve.

BANANA SPLIT CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
• To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
• To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache. Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.