Banana Split Cupcakes

Banana Split Cupcakes

Craving a banana split but don’t want all that healthy fruit in there? Well, then we have a solution for you – Banana Split Cupcakes! It’s all the deliciousness of a banana split but without those extra nutrients that fresh fruit provide. If you’re going to have a dessert let’s make it as calorie-loaded as we can, right? Don’t worry about those extra calories – you can even it out by eating broccoli for supper. It’s too late in the season to be worrying about that bikini body anways.

Banana Split Cupcakes

Filled Cupcakes Recipe

Banana Split Cupcakes:

The banana extract in the icing is optional. If you can’t find it at your local grocery store or craft super store, you can use vanilla extract instead. I prefer the banana extract because it gives it that delicious banana taste.

The cherry pie filling may be a little messy but it’s SO worth it and takes these cupcakes over the top in terms of uniqueness and deliciousness! Don’t have cherry pie filling? No problem! You can mix it up with something like a chocolate ganache or banana pudding filling.

My son isn’t a fan of chocolate or most candies but I have to hide these marshmallow strawberries and bananas from him or he’d eat the entire bag. Little stinker.

Banana Split Cupcakes

Yield: 12

Banana Split Cupcakes

Banana Split Cupcakes

Craving a banana split but don’t want all that healthy fruit in there? Well, then we have a solution for you – Banana Split Cupcakes! It’s all the deliciousness of a banana split but without those extra nutrients that fresh fruit provide. If you’re going to have a dessert let’s make it as calorie-loaded as we can, right?

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • Cupcakes:
  • 1 ¾ cups cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • ½ cup milk
  • Frosting:
  • ½ cup vegetable shortening
  • ½ cup unsalted butter, softened
  • 1 teaspoon banana extract
  • 4 cups confectioners’ sugar
  • yellow food colouring (add as much or as little as you want until you reach desired colour)
  • 2 tablespoons water
  • 1 tablespoon meringue powder
  • Toppings & Filling:
  • marshmallow bananas (about 2 per cupcake)
  • marshmallow strawberries (about 2 per cupcake)
  • gummy cherry candies (1 per cupcake)
  • cherry pie filling (1-2 tablespoons per cupcake)
  • sprinkles
  • melted chocolate (you’ll only need about 2-3 tablespoons)

Instructions

Cupcakes: 

  1. Preheat oven to 350F. 
  2. Line 12 muffin cups with paper liners.
  3. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Put aside. 
  4. In a large bowl, beat butter on high until creamy (about 1 minute). 
  5. Add sugar to the butter and beat on high until well mixed (about 2 minutes). 
  6. Add in egg whites and vanilla extract then beat on medium speed until mixed. 
  7. Beat in sour cream until mixed. 
  8. Add in dry ingredients just until mixed (do not over mix). 
  9. Beat in milk until mixed – remember not to over mix. 
  10. Fill each cupcake liner only half full (it’s important not to overfill these or they won’t rise & bake thoroughly).
  11. Bake 19 to 22 minutes or until a toothpick inserted in the middle of each cupcake comes out clean.
  12. Let cool completed before frosting cupcakes. 

Frosting: 

  1. Beat (on high) shortening and butter together until light and fluffy. 
  2. Beat in banana extract. 
  3. Gradually add in confectioners’ sugar (on low speed) until mixed well. 
  4. Beat in water and food colouring. 
  5. Beat in meringue powder until fully mixed. 

Toppings: 

  1. Once cupcakes have cooled, use a knife to carve out a little tunnel in the middle of each cupcake (don’t cut all the way down to the bottom of the cupcake – just halfway down). 
  2. Fill each tunnel with cherry pie filling then put the cut piece of cupcake back on top and press down so that it’s even with the top of the cupcake.  
  3. Use a Wilton 1M tip to pipe a high swirl of frosting on top of the cupcake. 
  4. Add marshmallow bananas, marshmallow strawberries, sprinkles, and cherry gummy to the cupcake.
  5. Drizzle with a bit of melted (but not hot) chocolate then pop cupcakes into the freezer for a couple of minutes just so that chocolate hardens quickly. 
  6. Keep refrigerated until ready to serve. 
You’ll find more delicious recipes on our Recipes page. Have you tried our XL cookies? We’d love to meet you at a pop up sale some day soon! Check out our Shop page on where you can find us next.

And yes, we do take custom orders (for XL cookies, not cupcakes) – contact us for more information!

Now what are you waiting for…it’s time to start baking! If you make these or any other recipes on our site, share your photos on social media using the hashtag #GoBigTreats so we can see your creations. Happy baking!

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