Description
Indulge in the delightful flavors of Banana Split Cupcakes, a whimsical treat that captures the joy of a classic sundae. These moist banana cupcakes are topped with creamy vanilla buttercream, rich chocolate ganache, and colorful rainbow sprinkles, making them perfect for any celebration or just a sweet moment at home. Easy to whip up and visually stunning, these cupcakes are sure to impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk (room temperature)
- 1 egg (room temperature)
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ⅔ cup mashed overripe banana
- 1 cup unsalted butter (for frosting)
- 2 ½ cups powdered sugar
- ½ cup semisweet chocolate chips (for ganache)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In one bowl, mix flour, sugar, baking powder, and salt. In another bowl, combine milk, egg, oil, vanilla extract, and mashed banana.
- Combine wet ingredients with dry ingredients until just mixed.
- Divide batter into muffin tin and bake for about 20 minutes or until a toothpick comes out clean. Cool on a wire rack.
- For frosting, beat butter until creamy; gradually add powdered sugar and mix until fluffy.
- Prepare chocolate ganache by melting chocolate chips with heavy cream in a saucepan over low heat.
- Frost cooled cupcakes with buttercream, drizzle ganache on top, and finish with sprinkles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Use overripe bananas for maximum sweetness. Customize toppings with your favorite nuts or fruits for added texture.