Banana Split Cupcakes


52 weeks of cooking – Rainbow

Sometimes you just need a ridiculous dessert. I’m not necessarily talking a show stopper but just something with a lot of components that makes for a wow both in taste and appearance, to me taste always comes first. These cupcakes ended up looking great because of the components used, not because of extra frilly decorations.

These cupcakes start off with a base of a fresh banana cake, not musky like banana bread, light and not too sweet. They are topped with a fresh strawberry buttercream, dipped in chocolate, then sprinkles and topped with whipped cream and a cherry on top.

I made these because they sounded fun and a little over the top, then ended up being better than I expected. This recipe makes more than a dozen, scale them down if you need to but I recommend making them for a crowd.


Banana Split Cupcakes


Banana Cake

  • 1 1/2 c butter, softened
  • 2 c sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 4 c flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 c mashed banana, about 3 large
  • 1 1/4 c milk

Strawberry buttercream

  • 1 1/2 c butter, softened
  • 5 c powdered sugar
  • 2 egg yolks
  • 3/4 c fresh strawberry puree
  • 1/2 tsp. salt

Chocolate Ganache

  • 1/4 c heavy cream
  • 1 c chocolate chips

To Assemble

  • sprinkles
  • whipped cream
  • maraschino cherries


Banana Cake

  1. Line muffin tin with muffin papers and preheat the oven to 350F.
  2. Cream the butter and sugar together in a stand mixer with a paddle attachment until light and fluffy.
  3. Add the eggs one at a time until each is fully incorporated, add the vanilla.
  4. Add the dry ingredients, turn the mixer on and slowly pour in the wet ingredients, do not over mix.
  5. Divide the batter between the cup and bake at 350F for 20-23 minutes.

Strawberry Buttercream

  1. Beat the butter with a whisk attachment in a stand mixer until light and fluffy, slowly add the powdered sugar a cup at a time alternating with the strawberry puree and egg yolks. Finish the frosting with the salt, taste and adjust.

Chocolate Ganache

  1. In a microwave safe bowl heat the heavy cream until it steams, add the chocolate chips and let sit for a minute to start to melt. Stir until the mixture is smooth and glossy, reheat for 5 seconds if needed to melt the chocolate more.

To Assemble

  1. Frost the cupcakes with a medium about of frosting, just a layer, not a heaping pile. Chill the cupcakes in the freezer for about 10 minutes just to set the frosting so it won’t melt when dipped in the warm chocolate.
  2. Pour some sprinkles into a bowl. Dip the frosting of each cake into the chocolate to coat, it doesn’t have to be perfect, then dip the chocolate covered cupcake into the sprinkles. Rotate the cake around to cover more of he edges.
  3. Squirt a small amount of whipped cream on to each cake and top with a cherry.

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