Banana Split Cupcakes Recipe 445 Recipes

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BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

Provided by Lizzy Mae Early

Number Of Ingredients 15

1 Box Devil's Food Cake Mix
3 eggs
1/2 C. oil
1/2 C. milk
1 C. sour cream
1 Box Yellow Cake Mix
2 Large Bananas (ripe)
3 eggs
1/3 C. oil
1/2 C. sour cream
2 tsp. vanilla extract
2 C. butter (softened)
1/4 C. Freeze-dried strawberries (crushed in a food processor)
6-8 C powdered sugar
1 tsp. vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Chocolate Cake: Sift cake mix into a large bowl, then add eggs, oil, milk and sour cream and stir until smooth. Set aside.
  • 3. Banana Cake: Sift cake mix into a large bowl. Mash bananas using a fork in a small bowl and then add to cake mix. Add eggs, oil, sour cream and vanilla extract and stir until smooth.
  • 4. Use a small food scoop or a spoon to place a small amount of chocolate cake batter in the side of each cupcake liner. Then scoop a small amount of banana cake batter next to it.
  • 5. Bake for 15-20 minutes or until an inserted knife comes out clean.
  • 6. Let cool.
  • 7. Strawberry Frosting: Beat butter for 2 minutes. Add in crushed freeze-dried strawberries. (See a below recipe for more on these awesome berries!.) Slowly add in powdered sugar until you reach your desired consistency. Add in vanilla extract.
  • 8. Pipe onto cooled cupcakes and top with melted chocolate, sprinkles and cherries!
  • NOTE: You can half each box of cake mix and add only half the ingredients if you only want 20 cupcakes. You can use the extra cry cake mix to flavor butter creams later or Rice Crispy treats!

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

A favorite summer treat interpreted in a cupcake! By layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base, each bite can be a new flavor experience.

Provided by Erin Brocklehurst

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 22

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup white sugar
¼ cup shortening
2 mashed ripe bananas
¼ cup buttermilk
1 egg
½ teaspoon vanilla extract
1 cup butter, softened
5 cups confectioners' sugar
2 tablespoons milk, or as needed
1 teaspoon vanilla extract
1 tablespoon cocoa
1 tablespoon strawberry jam
¼ cup heavy cream
¼ cup chopped semisweet chocolate
½ teaspoon butter
¼ teaspoon instant coffee granules
12 dried banana chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
  • Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
  • Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
  • Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
  • Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
  • Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
  • Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 86.3 g, Cholesterol 63.8 mg, Fat 24.3 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 13.6 g, Sodium 226.5 mg, Sugar 70.1 g

CHOCOLATE BANANA SPLIT CUPCAKES



Chocolate Banana Split Cupcakes image

My mom often made these cute cupcakes when I was young. They go over just as well now when I bake them for our three children. My husband and I raise grain and cattle-and in my spare time, I enjoy needle crafts, woodworking and reading.-Lorelie Miller, Benito, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mashed banana (about 1 medium)
1/2 cup butter, melted
1/4 cup buttermilk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
2 milk chocolate bars (1.55 ounces each), broken into squares, divided
FROSTING:
1-1/2 cups confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
12 maraschino cherries with stems

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.

Nutrition Facts : Calories 292 calories, Fat 13g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 177mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

Make and share this Banana Split Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 40m

Yield 20 Cupcakes, 20 serving(s)

Number Of Ingredients 20

1 1/2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe banana (about 2 medium sized bananas)
1 cup warm water
1/2 cup low-fat milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
8 ounces low-fat cream cheese, at room temperature
4 tablespoons butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
hot fudge
maraschino cherry
sliced banana
candy sprinkles

Steps:

  • To Make Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
  • In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • (**PS - the batter is pretty thin, but it turns out well!).
  • Remove from oven and let cool on a wire rack.
  • To Make Frosting: In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

MARI'S BANANA CUPCAKES



Mari's Banana Cupcakes image

These cupcakes are fluffy, moist, and good to eat at any time of day. This recipe is very easy to do, so cheer up and bake! They are easy, delicious, and fun to make!

Provided by Mari

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 35m

Yield 14

Number Of Ingredients 9

3 bananas, mashed
1 cup white sugar
2 eggs, lightly beaten
¾ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
3 tablespoons buttermilk
1 cup chopped pecans
1 cup confectioners' sugar, or as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
  • Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 43.9 g, Cholesterol 26.7 mg, Fat 18.3 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 193.9 mg, Sugar 26.7 g

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

Make and share this Banana Split Cupcakes recipe from Food.com.

Provided by BB2011

Categories     Quick Breads

Time 34m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil
1 (6 ounce) container vanilla yogurt
3/4 cup sugar
1 (8 ounce) can pineapple, drained
1/2 cup chocolate chips
1/4 cup maraschino cherry, drained and chopped
1 1/2 bananas, in 1/4 inch slices
1/4 cup salted peanuts

Steps:

  • Preheat oven to 350°F Grease or line 12 muffin tins.
  • In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.
  • Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully.
  • Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean.
  • Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.
  • Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.

BANANA SPLIT CUPCAKES



BANANa SPLIT CUPCAKES image

Make and share this BANANa SPLIT CUPCAKES recipe from Food.com.

Provided by shazzieau

Categories     Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 15

1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
3/4 cup mashed very ripe banana
500 g strawberries, hulled
250 ml extra thick vanilla custard
600 ml thickened cream
1 cup icing sugar
250 ml chocolate, ice magic topping
20 glace cherries
2 bananas, sliced
1/2 cup crushed nuts

Steps:

  • preheat oven to 180 Celsius line 2 x 12 hole muffin tins with 20 paper patty pans.
  • CAKES:.
  • place the flour, sugar, eggs, oil, milk, vanilla and mashed banana into a large bowl and using an electrix mixer, beat until well combined.
  • evenly fill the patty pans.
  • cook for 20 minutes or until golden on top and a skewer comes out clean.
  • cool completely.
  • FILLING:.
  • scoop out a hole in the middle of the cake without touching the bottom.
  • pour in a little custard then push in a strawberry.
  • TOPPING:.
  • whip the cream with the icing sugar till thick and holding shape.
  • pipe or spoon cream onto the top of the cupcakes.
  • drizzle with the chocolate topping and decorate with the banana, glace cherries and nuts.
  • NOTE: These are best filled just before serving. just decorate the amount needed. store any leftover in the fridge.

Nutrition Facts : Calories 312.2, Fat 20.2, SaturatedFat 8.5, Cholesterol 61.1, Sodium 45.8, Carbohydrate 31.5, Fiber 1.8, Sugar 19.5, Protein 3.6

BANANA SPLIT CUPCAKES



Banana Split Cupcakes image

A sundae in a cupcake? Yes, please! Light and fluffy strawberry cupcakes make this twist on a classic dessert a fun addition to any party. Assemble beforehand or set out bowls of all the toppings and let your guests customize their own cupcakes.

Yield makes 8

Number Of Ingredients 13

1/2 cup coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup finely chopped fresh strawberries
Chocolate Ganache (page 92)
Whipped Cream Frosting (page 93)
Gluten-free chocolate sprinkles
1 banana, cut into 16 slices
8 cherries (fresh or frozen)

Steps:

  • Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
  • To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
  • Scoop 1/4 cup of batter into each prepared muffin cup.
  • Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
  • To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache. Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles. Place 2 banana slices in the whipped cream on each cupcake. Top with a cherry and serve immediately.

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