Banana Split Cupcake Recipe

There are some treats that are just so delicious you have to figure out how to make them more than one way so you can enjoy them more often.  For me, this is the banana split.  The taste of fresh bananas, the delicious velvety smooth ice cream, the creamy smooth milk chocolate drizzle and, of course, the sprinkles on top!  After enjoying a delicious banana split at our local creamery I had the brilliant idea to put the flavors into what I do best…make cupcakes! Do not miss the banana split cupcake recipe below. 

Banana Split Cupcake Recipe
These delicious and fluffy banana cupcakes are filled with a vanilla buttercream and topped off with banana icing, then dipped in a milk chocolate crisp coating and finally…those sprinkles to bring it all together.  Get ready to enjoy a whole new level of delicious!

Banana splits not really your thing? Try out one of these other cupcake recipes:

Banana Split Cupcake Recipe

Cupcake Ingredients

1/2 cup butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
3 mashed ripe bananas
1/2 cup buttermilk or 1/2 cup milk + 1tbspn lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350*
Mix the butter with the sugar until creamy and smooth.  Then add the eggs, vanilla and next the bananas.   I like to squish them around in the peel before putting them into the mixer. 
Next, add the buttermilk and mix thoroughly. 
In another bowl sift the dry ingredients and then add them slowly into mixing bowl with the wet ingredients.
Layer the cupcake tins with liners and fill 3/4 full.  Bake for 20 minutes or until a toothpick comes out clean.
Makes about 18.

Once cooled use a cupcake corer and remove the middle of each cupcake leaving a hole in the center to fill with buttercream.

Tip: Use an ice cream scoop to make sure each cupcake has the same amount of batter. 

Icing Ingredients 

1/2 cup butter
1 teaspoon clear vanilla extract
 2 cups + 1/2 cup icing sugar
3 tablespoons heavy whipping cream

3 tablespoons banana extract(found in most grocery stores with the vanilla extract)
yellow food coloring
plus more icing sugar if needed.

Mix the first two ingredients in a bowl and slowly add 1 cup of icing sugar until it’s creamy and smooth.  Add another cup of icing sugar followed by another tablespoon of the heavy whipping cream.  Alternate until the 2 cups of icing sugar and whipped cream is gone. 
Fill your piping bag with about 1/2 cup of the vanilla buttercream and pipe the icing into the cupcakes. 

Now add your banana extract to the remaining icing along with a few drops of yellow food coloring and mix through.  You can start with 2 tablespoons and see how you like the flavor.  I like mine nice and strong so I went with three.  To balance out the added liquid add a bit more icing sugar until your icing becomes thick again.

Place into piping bag fitted with your favorite tip and pipe your icing on top of the cupcakes.  Set aside.

Chocolate Coating Ingredients

2 cups milk chocolate melties

In a saucepan on low heat melt the chocolate melties; stirring constantly.  Once almost all of them have melted remove from heat and continue to stir for 3 minutes.  Transfer your melted chocolate into a deep bowl.  Dip the icing portion of your cupcake into the milk chocolate.  Shake lightly a few times to get the extra chocolate off of the top before you move it to a baking sheet to harden. 
Cover with sprinkles right away so they have time to stick before the chocolate crisps up!  Enjoy!

Banana Split Cupcake Recipe
After enjoying a delicious banana split at our local creamery I had the brilliant idea to put the flavors into what I do best…make cupcakes! Do not miss the banana split cupcake recipe below.
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Cupcake Ingredients
  1. 1/2 cup butter
  2. 1 1/2 cups sugar
  3. 2 eggs
  4. 2 teaspoons vanilla extract
  5. 3 mashed ripe bananas
  6. 1/2 cup buttermilk or 1/2 cup milk + 1tbspn lemon juice
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. 3/4 teaspoon baking soda
  10. 1/2 teaspoon salt
Icing Ingredients
  1. 1/2 cup butter
  2. 1 teaspoon clear vanilla extract
  3. 2 cups + 1/2 cup icing sugar
  4. 3 tablespoons heavy whipping cream
  5. 3 tablespoons banana extract (found in most grocery stores with the vanilla extract)
  6. yellow food coloring
  7. plus more icing sugar if needed.
Chocolate Coating Ingredients
  1. 2 cups milk chocolate melties
Cupcake
  1. Preheat the oven to 350*
  2. Mix the butter with the sugar until creamy and smooth. Then add the eggs, vanilla and next the bananas. I like to squish them around in the peel before putting them into the mixer.
  3. Next, add the buttermilk and mix thoroughly.
  4. In another bowl sift the dry ingredients and then add them slowly into mixing bowl with the wet ingredients.
  5. Layer the cupcake tins with liners and fill 3/4 full. Bake for 20 minutes or until a toothpick comes out clean.
  6. Makes about 18.
  7. Once cooled use a cupcake corer and remove the middle of each cupcake leaving a hole in the center to fill with buttercream.
Icing
  1. Mix the first two ingredients in a bowl and slowly add 1 cup of icing sugar until it’s creamy and smooth. Add another cup of icing sugar followed by another tablespoon of the heavy whipping cream. Alternate until the 2 cups of icing sugar and whipped cream is gone.
  2. Fill your piping bag with about 1/2 cup of the vanilla buttercream and pipe the icing into the cupcakes.
  3. Now add your banana extract to the remaining icing along with a few drops of yellow food coloring and mix through. You can start with 2 tablespoons and see how you like the flavor. I like mine nice and strong so I went with three. To balance out the added liquid add a bit more icing sugar until your icing becomes thick again.
  4. Place into piping bag fitted with your favorite tip and pipe your icing on top of the cupcakes. Set aside.
Chocolate Coating
  1. In a saucepan on low heat melt the chocolate melties; stirring constantly. Once almost all of them have melted remove from heat and continue to stir for 3 minutes. Transfer your melted chocolate into a deep bowl. Dip the icing portion of your cupcake into the milk chocolate. Shake lightly a few times to get the extra chocolate off of the top before you move it to a baking sheet to harden.
  2. Cover with sprinkles right away so they have time to stick before the chocolate crisps up! Enjoy!
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Banana Split Cupcake Recipe

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4 Comments

  1. melanie - the party suite
  2. Janet Vinyard
  3. Jamie
  4. Jemma

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