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Totally The Bomb

Banana Split Cupcakes

I am absolutely in love with these Banana Split Cupcakes! They’re so simple, but so cute, you’ll have a whole line of kiddos around the block wanting a cupcake of their very own. Or, just your own kids demanding seconds of these Banana Split Cupcakes—and thirds.
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 50 minutes
Servings: 18
Course: Death By Dessert
Calories: 513
Ingredients Method

Ingredients
  

  • For Cupcake Base:
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter
  • 1 cup granulated white sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup very mashed ripe bananas (about 2 medium bananas)
  • ¼ cup water
  • For Frosting:
  • 1 cup butter softened
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cocoa powder
  • 1 teaspoon strawberry flavoring
  • 2 to 3 tablespoons milk
  • 2-3 drops red food dye
  • Topping:
  • sprinkles maraschino cherries, chocolate sauce
  • 2 3 ” banana spears you’ll need about 6 bananas for this. The spears are when you break the bananas into thirds

Method
 

For Cupcakes:
  1. Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
  2. In a medium bowl, mix flour, baking powder, and salt.
  3. In a large bowl, cream sugar, butter, and eggs. 
  4. Next, add vanilla extract and ripe mashed bananas.
  5. On a low speed, alternate blending in dry mixture and milk.
  6. Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.
For Frosting:
  1. Beat butter with an electric mixer at medium-high speed until creamy. 
  2. Gradually beat in sugar until smooth. 
  3. Beat in vanilla and gradually add milk until desired consistency is reached.
  4. Separate frosting into three bowls, set the ‘vanilla’ bowl aside, it is done.
  5. Mix cocoa into ‘chocolate bowl’, then set aside.
  6. Mix strawberry flavoring and food dye into ‘strawberry bowl’
  7. Using a melon baller, or very small ice cream scoop, place one small scoop of each ‘flavor’ onto each cupcake, in a row.
For Topping:
  1. Press a banana spear onto each side of the frosting row so it looks like a banana split. Top with sprinkles and drizzle with chocolate sauce. 
  2. Place one maraschino cherry on top of each.