Banana Split Cupcakes

Banana Split Cupcakes

Enjoy the nostalgic flavor of a classic banana split in cupcake form. These moist, flavorful cupcakes are topped with marshmallow ganache, banana cream–infused icing, crunchy nuts, and a cherry on top for a true ice cream parlor experience. Made with LorAnn Banana Bakery Emulsion, LorAnn Super-Strength Banana Cream Flavor, and LorAnn Super-Strength Marshmallow Flavor, they’re as playful as they are delicious.

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Ingredients

FOR CUPCAKES:
1 package Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
8 ounces (1 cup) sour cream
1/2 cup (1 stick) softened butter
1/2 cup sugar
3/4 cup vegetable oil
4 large eggs

FOR ICING:
4 cups confectioners' sugar
1 cup (2 sticks) softened butter
1/2 teaspoon LorAnn Pure Vanilla Extract
1 to 2 tablespoons heavy cream (Depends on the consistency you desire)
1 teaspoon LorAnn Banana Bakery Emulsion
4 drops LorAnn Super-Strength Banana Cream Flavor
LorAnn Yellow Liquid Food Coloring (hue as desired)
2 or 3 drops of LorAnn Super-Strength Marshmallow Flavor

FOR CHOCOLATE GANACHE:
3/4 cup chocolate chips (bittersweet, dark, or milk chocolate)
3 tablespoons heavy cream
1 tablespoons butter

TOPPINGS:
Chopped nuts of your choice
Toasted coconut
Maraschino cherries

Recipe PDF

Banana Split Cupcakes
R0046.pdf Download PDF

Directions

FOR CUPCAKES

1
Preheat oven to 350°F.
2
In a large mixing bowl, add cake mix and other 5 ingredients. 
3
Add 24 standard baking cups to muffin pan(s) and fill to 3/4 full with cake batter. 
4
Bake for 20-22 minutes (or until a toothpick inserted in the middle comes out clean). 
5
Remove from oven and allow to cool completely. 

FOR ICING:

1
In a large mixing bowl, cream together sugar, LorAnn Pure Vanilla Extract, and butter. Add heavy cream, one tablespoon at a time, until desired consistency is achieved. NOTE: Set aside 1/4 of the icing.
2
Using 3/4 of the icing, add LorAnn Banana Bakery Emulsion and LorAnn Super-Strength Banana Cream Flavor, then mix well.
3
Add Yellow Food Coloring to desired hue (optional)
4
With remaining 1/4 of the icing, add 2–3 drops of LorAnn Super-Strength Marshmallow Flavor and mix well.

FOR CHOCOLATE GANACHE:

1
In a double boiler, melt the chocolate chips and heavy cream together, stirring until completely combined and smooth. Add the butter and stir until fully incorporated, then remove from heat and let cool slightly.

ASSEMBLY:

1
Using a piping bag and round tip, plunge tip into center of cooled cupcakes and fill with marshmallow icing. 
2
Banana icing can be spread or piped onto each cupcake.
3
Drizzle slightly cooled (but not set) ganache over banana icing. 
4
Sprinkle nuts and coconut over ganache-topped cupcake. Place a maraschino cherry on top. 
5
Makes 24 cupcakes

Products Used In This Recipe

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