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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!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings 18 cupcakes
Calories
Author Deborah Harroun

Ingredients

Cupcakes

  • 3/4 cup 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 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 shortening 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.
    3/4 cup shortening, 3/4 cup granulated sugar, 3 medium bananas, 2 eggs
  • Add the salt and baking soda, then mix in the flour.  Pour in the buttermilk and beat just until everything is combined.
    1/4 teaspoon salt, 2 teaspoons baking soda, 2 cups all-purpose flour, 6 tablespoons buttermilk
  • 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 shortening and the butter together until light and creamy, about 2 minutes.  Slowly beat in the powdered sugar until combined, then beat in the salt.
    3/4 cup Shortening, 3/4 cup butter, 3 3/4 cups powdered sugar, 1/4 teaspoon 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.
    1 tablespoon heavy whipping cream, 1 teaspoon vanilla extract
  • 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.
    2 tablespoons strawberry jam
  • 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.
    1/4 cup cream, 4 oz semi-sweet chocolate chips, 1 1/2 teaspoons corn syrup
  • Drizzle some of the ganache over the tops of the cupcakes.  Immediately add sprinkles and a maraschino cherry to the top.
    sprinkles, 18 maraschino cherries