Banana Split Cupcakes

By Ellie

18 Person

55 Minutes

0 Calories

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! These Banana Split Cupcakes were a total hit! Not only are they super cute, but they tasted so good, as well. The cupcake was perfectly fluffy with great banana flavor, and the frosting was amazing. My kids ate these right up. Forget going out for banana splits, I’ll be enjoying these Banana Split Cupcakes at home all summer!

Ingredients

Toppings:

18 maraschino cherries
sprinkles

Chocolate Ganache

1 1/2 tsp. corn syrup
4 oz. semi-sweet chocolate chips
1/4 cup cream

Frosting

2 tbsp. strawberry jam
1 tsp. vanilla extract
1 tbsp. heavy whipping cream
1/4 tsp. salt
3 3/4 cups powdered sugar
3/4 cup butter, at room temperature
3/4 cup Baking Sticks Butter Flavor All-Vegetable Shortening

Cupcakes

6 tbsp. buttermilk
1 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
2 eggs
3 medium bananas, mashed
3/4 cup granulated sugar
3/4 cup Baking Sticks Butter Flavor All-Vegetable Shortening

Method

01

Make the cupcakes: Preheat the oven to 300ºF. Line 18 muffin tins with cupcake wrappers.
02

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.
03

Add the salt and baking soda, then mix in the flour. Pour in the buttermilk and beat just until everything is combined.
04

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.
05

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.
06

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.
07

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.
08

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.
09

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.
10

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

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Banana Split Cupcakes

4.3

( By Ellie )

01 Information

Grade medium
Serving 18 servings
Prep Time 30 Mins
Cook Time 25 Mins
Total Time 55 Mins

02 Ingredients

Toppings:

18 maraschino cherries

sprinkles

Chocolate Ganache

1 1/2 tsp. corn syrup

4 oz. semi-sweet chocolate chips

1/4 cup cream

Frosting

2 tbsp. strawberry jam

1 tsp. vanilla extract

1 tbsp. heavy whipping cream

1/4 tsp. salt

3 3/4 cups powdered sugar

3/4 cup butter, at room temperature

3/4 cup Baking Sticks Butter Flavor All-Vegetable Shortening

Cupcakes

6 tbsp. buttermilk

1 cups all-purpose flour

2 tsp. baking soda

1/4 tsp. salt

2 eggs

3 medium bananas, mashed

3/4 cup granulated sugar

3/4 cup Baking Sticks Butter Flavor All-Vegetable Shortening

03 Method

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

04 Author