Banana Split Cupcakes

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!

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As a participant of a Crisco® Ambassador Program, I’ve received compensation for my time and product samples for review purposes. All opinions are my own.

I have always had this strange fascination with banana splits. I don’t remember having them a lot growing up, but for some strange reason, every time I see one on a menu, I want to buy it. I hardly ever do, but I always want to. One of these days, I’m going to take my whole family to one of those places that do the banana splits with a dozen scoops of ice cream, just to see how far we could make it through.

One of my requirements for banana splits, though, is perfectly ripe bananas. They can’t be too green, but they definitely can’t be too ripe. I’m kinda picky about it. 😉

So basically, I have about a day window when I think that bananas are perfect. And ready for banana splits. But even a day beyond that window, and those bananas are going to the freezer for smoothies. Unless you make banana bread. Or turn those bananas into these Banana Split Cupcakes.

I am super excited to be teaming up with Crisco® over the next few months as a Crisco® Creator to bring you some delicious recipes, and to inspire you to get in the kitchen baking with Crisco® products. I have been a lifelong Crisco® user. It makes the perfect, flaky pie crust, but don’t stop there! You’d be surprised with how many ways you can use Crisco® products for cooking and baking.

Today, I’m starting with these Banana Split Cupcakes. You get the same flavors from a banana split in cupcake form! You start with a banana cupcake, topped with a swirl of vanilla and strawberry frostings. You can’t forget the “hot fudge”, so the cupcakes get some chocolate ganache, sprinkles, and a maraschino cherry. The best banana split!!

I used Crisco® All-Vegetable Butter Flavor Shortening Sticks for the banana cupcakes. Most of the time, when you bake with bananas, the end product is dense. Which is great when you are making banana bread. But I didn’t want my cupcakes to be mistaken for muffins, and the Crisco® shortening helps to keep the cupcakes light, fluffy and moist. For the frosting, I used half butter and half Crisco® – the shortening is great for the frosting to help stabilize it and make it easy to work with.

Have you used Crisco® All-Vegetable Shortening Baking Sticks? They are so easy and convenient to use with their measurable packaging that it eliminates the mess you get from having to measure in a measuring cup.

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 totally ate these right up.

Forget going out for banana splits, I’ll be enjoying these Banana Split Cupcakes at home all summer!

You can also go to Crisco.com for more cooking and baking advice and inspiration. Please check out #CriscoCreators on social media to see what my fellow Crisco Creators have been whipping up!

Banana Split Cupcakes

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Author: Deborah Harroun

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 18 cupcakes

Course: Dessert

Cuisine: American

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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!

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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.

I am in a working relationship with Crisco®, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.