Print
Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

Banana splits - minus the ice cream! These Banana Split Cupcakes have tender, fluffy banana cupcakes topped with vanilla and strawberry frosting. Top it off with chocolate ganache, sprinkles and a cherry for the cupcake version of a banana split!

Banana Split Cupcakes


  • Author: Deborah
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 18 cupcakes 1x
  • Category: Dessert

Description

Banana splits – minus the ice cream! These Banana Split Cupcakes have tender, fluffy banana cupcakes topped with vanilla and strawberry frosting. Top it off with chocolate ganache, sprinkles and a cherry for the cupcake version of a banana split!


Scale

Ingredients

Cupcakes

  • 3/4 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup granulated sugar
  • 3 medium bananas, mashed
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 6 tablespoons buttermilk

Frosting

  • 3/4 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup butter, at room temperature
  • 3 3/4 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons strawberry jam

Chocolate Ganache

  • 1/4 cup cream
  • 4 oz semi-sweet chocolate chips
  • 1 1/2 teaspoons corn syrup

Toppings:

  • sprinkles
  • 18 maraschino cherries

Instructions

Make the cupcakes:

Preheat the oven to 300ºF.  Line 18 muffin tins with cupcake wrappers.

In the bowl of a stand mixer, beat the Crisco and the sugar together very well, about 2 minutes.  Add the mashed bananas, then mix in the eggs, one at a time, scraping down the sides of the bowl as needed.

Add the salt and baking soda, then mix in the flour.  Pour in the buttermilk and beat just until everything is combined.

Divide the batter evenly between the prepared cupcake wrappers.  Bake in the preheated oven until a tester inserted in the center comes out clean, 20-25 minutes.  Let the cupcakes cool completely.

Make the frosting:

In the bowl of a stand mixer, beat the Butter Flavored Crisco Baking Stick and the butter together until light and creamy, about 2 minutes.  Slowly beat in the powdered sugar until combined, then beat in the salt.

Divide the mixture in half and transfer half into a second bowl.  To the first bowl, add the whipping cream and the vanilla extract.  Continue to beat until light and fluffy.

To the second bowl, add the strawberry jam and beat until combined and light and fluffy.  Add a few drops of red food coloring, if desired.

To decorate the cupcakes, place the vanilla in a piping bag and the strawberry frosting in a separate piping bag.  Place both of the bags in a larger piping bag fitted with a decorative tip.  Swirl the frosting on top of the cooled cupcakes.

To make the ganache:

Place the cream in a small bowl and microwave until just boiling.  Add the chocolate chips and let the mixture sit for a minute or two.  Stir until the chocolate is completely melted and the mixture is smooth. Stir in the corn syrup.

Drizzle some of the ganache over the tops of the cupcakes.  Immediately add sprinkles and a maraschino cherry to the top.