Banana Split Cupcakes

Don’t you just love when two amazing desserts come together and create one mega awesome dessert?!?

Growing up getting a banana split was a rare and special occasion.  We didn’t live close to any ice cream places and it was Colorado, where it snowed most of the year, so there wasn’t a huge demand for them.

But on the chance that I did, it was HEAVEN!  The chocolate-strawberry-vanilla goodness, topped with sprinkles, nuts and whipped cream.  And finished with a maraschino cherry – bliss!

And then there’s cupcakes, those little bites of cake and frosting with a million different possibilities.  Well, you’ve guess it, I’ve married the two into delicious banana split cupcakes.

I start with a super moist banana cupcake and top it with a “scoop” of chocolate, vanilla and strawberry frosting.  Add some sprinkles and a maraschino cherry, and you have yourself a cake size bite of a banana split.

Biting into one, and you are instantly reminded of the ice cream parlor favorite.  Flavors of banana instantly jump out at you, and depending where you start you get the frosting reminder of chocolate, strawberry and vanilla ice cream.

These would be perfect for a birthday party or summer bash.  Even creating a “make-your-own” sundae bar with nuts, sprinkles, whipped cream and cherries all on the side so everyone can make their sweet dessert how they wish.

Seriously, so in love with these!

Banana Split Cupcakes

• 1¼ cups all purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large, ripe bananas, peeled and mashed
• ½ cup sour cream
• 1½ teaspoons pure vanilla extract
• ¾ cup sugar
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 large egg
• 1 large egg yolk

• ½ cup (1 stick) unsalted butter, at room temperature
• 3-4 cups confectioners’ sugar
• ¼ cup milk
• 1 teaspoon pure vanilla extract

• ½ cup (1 stick) unsalted butter, at room temperature
• 3-4 cups confectioners’ sugar
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 cup fresh strawberries, pureed

• ½ cup (1 stick) unsalted butter, at room temperature
• 3-4 cups confectioners’ sugar
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 4 ounces unsweetened chocolate

• Sprinkles, optional
• Nuts, optional
• Whipped cream, optional
• Maraschino cherries, optional

Instructions

Banana Cupcake

1. Preheat oven to 350 degrees and line 12 standard muffin cups with liners.
2. Whisk flour, baking powder, baking soda and salt in a medium bowl.
3. In another bowl, mix the mashed bananas with the sour cream and vanilla.
4. In a stand mixer, fitted with the paddle attachment, beat the sugar and butter in a large bowl until light and fluffy (about 3 minutes).
5. Add egg and egg yolk and beat until well blended.
6. Add flour mixture in 3 additions, alternating with the banana mixture in 2 additionals, starting and ending with the flour mixture. Beat just until blended after each addition.
7. Divide batter among muffin cups and bake cupcakes until a tester inserted into the center comes out clean, about 20 minutes.
8. Transfer cupcakes to a rack and let cool completely.

Vanilla Frosting

1. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and creamy, about 2 to 3 minutes.
2. With the mixer on low, add 3 cups sugar and vanilla.
3. Once combined, slowly add the milk until the desired consistency is reached.

Strawberry Frosting

1. Place a saucepan over medium high heat and add pureed strawberries.
2. Bring strawberries to a boil and let simmer until they reduce by half.
3. Let cool completely.
4. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and creamy, about 2 to 3 minutes.
5. With the mixer on low, add 3 cups sugar and vanilla.
6. Add cooled strawberry mixture, and mix until just combined.
7. Once combined, slowly add the milk until the desired consistency is reached.

Chocolate Frosting

1. In a double boiler, melt unsweetened chocolate.
2. Once melted, set aside and let cool completely.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter until smooth and creamy, about 2 to 3 minutes.
4. With the mixer on low, add 3 cups sugar and vanilla.
5. Add cooled melted chocolate, and mix till just combined.
6. Once combined, slowly add the milk until the desired consistency is reached.

To Decorate Cupcakes

1. Fill frosting bags separately with chocolate, vanilla and strawberry frosting and pipe “scoops” of frosting to imitate ice cream.