Best 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:

• 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:

• 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:

• 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.

STRAWBERRY & BANANA SPLIT CUPCAKES

Steps:

• Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups.
• In a large bowl, combine cake mix, sour cream and eggs.
• Stir by hand until well blended.
• Reserve 1 1/2 cups batter.
• Fill baking cups 1/2 full with remaining batter.
• Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves.
• Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full.
• Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center.
• Cool 3 to 5 minutes, then remove from pan.
• When cooled completely, store up to a week covered in the refrigerator.
• High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes.
• Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.

BANANA SPLIT CUPCAKES RECIPE - (4.4/5)

Steps:

• Cupcakes: 1. In a bowl, add both flours and whisk to combine; set aside. In another bowl cream the butter on medium speed until smooth. Gradually add the sugar and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition; set aside. In another bowl add milk, banana puree, and vanilla extract whisking to combine. 2. Add the dry ingredients in three parts, alternating with the milk, banana and vanilla mixture. With each addition, beat until the ingredients are incorporated but do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well combined. Fill cupcake liners 3/4 full and bake for 20 to 25 minutes, or until a cake tester (toothpick) inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Banana Cream Custard Filling: 1. Place all ingredients in a food processor bowl or blender and process to combine. Pour mixture into a saucepan over a medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook the mixture until it thickens, about 5-7 minutes, or until it coats the back of a spoon. Remove from heat and let it cool slightly. Classic Vanilla Buttercream Frosting: 1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. 2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume. 3. Add butter one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. The frosting may appear to look separated, keep mixing and and it will come together (this commonly happens when making Swiss Meringue Buttercream.) Chocolate Dipping Sauce: 1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. To assemble: 1. To stuff the cupcakes: Create a well in the center of the cupcake using either apple corer, the large end of cupcake tip, or hand-carve a well using a paring knife. Fill well with banana cream custard filling. 2. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the buttercream frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with nonpareils. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top and garnish with a Maraschino cherry.

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.

BANANA SPLIT CUPCAKES

Steps:

• Preheat oven to 350°F Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
• Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
• Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
• Combine frosting and marshmallow creme in medium bowl until well blended. Frost cupcakes.
• Combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 30 to 45 seconds, stirring after 30 seconds, or until smooth. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.