Banana Split Cupcakes

Banana Split Cupcakes

Yield: Makes 20-24 cupcakes


  • 1½ cups self-rising flour
  • 1½ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 cup mashed ripe bananas
  • 1 tsp. vanilla extract
  • 1½ bananas
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup corn starch
  • ½ cup sugar, plus 2 Tbsp. sugar
  • 1 Tbsp. vanilla
  • ¼ tsp. kosher salt
  • 5 large egg whites
  • 1½ cups sugar
  • 2 cups unsalted butter, diced and softened
  • ¼ tsp. salt
  • 1½ tsp. vanilla extract
    Dipping Sauce:
  • 2/3 cups dark chocolate
  • 2 Tbsp. heavy cream
  • 4 Tbsp. powdered sugar, sifted
  • 5-8 Tbsp. warm water
  • Garnish: Colorful sprinkles


1. Cupcakes: Preheat oven to 350 degrees. Line muffin tins with paper liners.

2. In a bowl, add both flours and whisk to combine; set aside. In another bowl cream the butter on medium speed until smooth. Gradually add the sugar; beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition; set aside. In another bowl add milk, mashed banana, and vanilla whisking to combine.

3. Add the dry ingredients in 3 parts, alternating with the butter mixture and the milk mixture. With each addition, beat until the ingredients are incorporated, but do not over-beat. Using a rubber spatula, scrape down the batter and combine. Fill cupcake liners ¾ full and bake for 20-25 minutes, or until toothpick comes out clean. Cool in tins for 15 minutes. Remove and cool completely before icing.

4. Filling: Place all ingredients into a food processor or blender to combine. Pour mixture into a saucepan over a medium heat. Whisking constantly, cook until the mixture starts to bubble. Continue to cook until the mixture thickens, about 5-7 minutes, or until it coats the back of a spoon. Remove from heat and let it cool slightly.

5. Frosting: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees, while whisking constantly. Transfer mixture to a stand mixer bowl, fitted with a whisk attachment; beat on medium speed until mixture cools and doubles in volume. Add butter, one piece at a time, mixing to incorporate after each addition. Add salt and vanilla; mix. Keep mixing until the frosting comes together.

6. Dipping Sauce: Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for

2- 3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar, mixing to combine. Add water 1 Tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

7. Assembly: Insert pastry tube or handle of a wooden spoon into the top of each cupcake. Fill with banana cream custard filling. Fill pastry bag fitted with a large round tip and start piping from the outside working to the center to create an even layer. Freeze cupcakes for 20 minutes before dipping in the warm chocolate dipping sauce. Rim with sprinkles. Return cupcakes to freezer for 5 minutes. Finish piping frosting on top. Garnish with sprinkles and/or a cherry if desired.

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