Best 6 Banana Split Cupcakes Recipes

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

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 SPLIT CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill each muffin cup two-thirds full. (Cover and refrigerate remaining batter until ready to bake.)
• Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Repeat with remaining batter to make 24 more mini cupcakes. In small microwavable bowl, reserve 1/4 cup of the chocolate frosting. Spoon remaining frosting into decorating bag fitted with large star tip #7. Pipe frosting onto 16 cupcakes. Repeat with white and strawberry frosting. Microwave reserved chocolate frosting on High 20 to 25 seconds or until smooth. Cool 1 minute; drizzle over frosting on each cupcake. Pipe dab of white frosting on each; top with a cherry and sprinkles.

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.

BANANA SPLIT CUPCAKES

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy.
• 2. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.
• 3. Combine the flour, baking soda, cinnamon and salt.
• 4. Add to the creamed mixture alternately with the banana mixture, beating well after each addition.
• 5. Fill paper-lined muffin/cupcake cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes; remove from pans to wire racks to cool completely.
• 6. Slice off the top of the cupcake even with the paper lining.
• 7. Spread with strawberry gelee (recipe to follow) or strawberry jam, and if you wish, a little cream cheese frosting (recipe to follow).
• 8. Replace the top of the cupcake.
• 9. Frost and decorate with the cream cheese frosting and chocolate ganache to look like a sundae or banana split, and top with a cherry (I decorated cherries and Hershey's Chocolate Drops with some disco dust to "bling" them up!)
• 10. CREAM CHEESE FROSTING: In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
• 11. STRAWBERRY GELEE (to fill or sandwich into cupcake): Heat puree and sugar in small saucepan. Stir in lemon juice and remove from heat. Put water in small bowl and sprinkle gelatin on top. Let sit for 5 minutes.
• 12. Add fruit puree mixture to the bowl and stir until gelatin is dissolved.
• 13. CHOCOLATE GANACHE: Pour 1 cup heavy whipping cream into saucepan. Continuously stir until boiling.
• 14. Gradually add chocolate chips until the mixture turns into a shiny beautiful glaze.