Banana Split Cupcakes

5:06 PM Whatchafixin 0 Comments

5 months later... I'm finally posting! I got an IPhone so I'm now using Instagram for a lot of my food pictures!

I made these cupcakes about two weeks ago for a birthday dinner! Everyone seemed to love them- they are one of my favorite cupcakes for sure! Plus they taste super light so you feel less guilty eating them. Enjoy :)

Banana Split Cupcakes (from
Yield: 30+ cupcakes

-2½ cups all-purpose flour
-1 tbsp. baking powder
-½ tsp. salt
-12 tbsp. unsalted butter, at room temperature
-2½ cups sugar
-6 eggs
-1 cup plus 2 tbsp. buttermilk
-1 1/3 cups mashed ripe banana

-1 lb. strawberries, hulled and diced small
-2 tbsp. confectioners’ sugar
-12 oz. crushed pineapple, drained

Frosting: (I would recommend doubling the frosting)
- 1½ cups heavy cream, chilled
-1/3 cup confectioners’ sugar, sifted
-½ tsp. vanilla extract

-8 oz. bittersweet chocolate, chopped
-1 cup heavy cream
-1 tbsp. light corn syrup

-Multi-colored sprinkles
-Maraschino cherries

1. 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.
2. 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.
3.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.
4. Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ 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.

1. Combine the strawberries and confectioners’ sugar in a medium bowl. Toss well, smashing slightly with a fork. Allow the berries to macerate at least 20-30 minutes.
2. To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife or small biscuit cutter.  (I used a cupcake corer- only $5 from Williams Sonoma!)
3. Add a teaspoon or two of the strawberry filling to the center of each cupcake. Top with a teaspoon or two of the crushed pineapple, filling to the top of the cupcake.

1. Add the heavy cream to the chilled bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form.
2. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat! Blend in the vanilla extract.
3. Add the whipped cream to a pastry bag fitted with a large plain round tip. Pipe a swirl of the whipped cream onto each filled cupcake, covering the filling. Transfer the filled and frosted cupcakes to the refrigerator and chill for at least 30 minutes.

1. 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.
2. 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.
3. To finish the cupcakes, pour a spoonful of the ganache over the whipped cream topping of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets. Chill the assembled cupcakes until ready to serve.

Let me know what y'all think below!

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