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Banana Split Cupcakes
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5 from 1 vote

Banana Split Cupcakes Recipe

Servings: 12
Author: Yummy Addiction


For the cupcakes:

  • 1 1/2 cups (150g) all-purpose flour , sifted
  • 1 1/2 teaspoon baking powder , sifted
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter , at room temperature
  • 1 cup (220g) sugar
  • 2 eggs , at room temperature
  • 1 teaspoon vanilla extract
  • 1 medium mashed ripe banana
  • 1/4 cup (65ml) buttermilk

For the banana cream filling:

  • 2 tablespoons sugar
  • 1/4 cup (30g) all-purpose flour
  • a pinch of salt
  • 1/2 cup (125ml) milk
  • 1 egg yolk , beaten
  • 1 small banana , mashed
  • 1/2 teaspoon lemon juice

For the vanilla frosting:

  • 1 cup (227g) butter , at room temperature
  • 3 tablespoons heavy cream , chilled
  • 1 cup (120g) powdered sugar , sifted
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice

Chocolate ganache:

  • 4 oz. (113g) dark chocolate , chopped
  • 1/4 cup (65ml) heavy cream

For garnish:

  • 12 Maraschino cherries


  • Cupcakes: Preheat oven to 350 degrees. Line a cupcake tray with paper liners. In a separate bowl, blend flour, baking powder and salt. Set aside. In a large mixing bowl, beat together butter, sugar and vanilla extract, until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside. In a small bowl, combine mashed banana and buttermilk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix after each addition. Fill the cupcake liners three-quarters full with cupcake batter. Bake the cupcakes for 20 to 25 minutes, or until they’re golden brown and cooked through. Cool the cupcakes completely.
  • Banana cream filling: In a separate bowl, blend flour, sugar and salt. In a separate saucepan, heat milk over medium heat till hot, but not boiling. Slowly stir in the flour mixture and simmer or 2 minutes, stirring constantly. Remove from the heat and stir in the egg yolk. Heat again for 2-3 minutes, stirring continuously. Remove from the heat, and let cool. Stir in mashed banana and lemon juice, until well combined.
  • Vanilla frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, until light and fluffy. Gradually add powdered sugar a little at the time, beating on medium speed until well mixed. It takes about 2 minutes or so. Beat in the heavy cream, vanilla and lemon juice. Continue beating until the frosting reaches the desired consistency, about 4 minutes.
  • Chocolate ganache: Heat chopped choclate in a small saucepan over medium heat until chocolate is melted. Set aside. In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Remove from the heat and pour hot cream over chocolate. Stir to blend well. Allow to cool.
  • To assemble the cupcakes: Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with the banana cream filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Drizzle each cupcake with chocolate ganache and garnish with a Maraschino cherry.