Aren’t these cute!?
At my track meet on Friday, I couldn’t stop showing everyone the grainy pictures of these banana split cupcakes on my iPhone.
“Hey, look what I made!”
“You can’t see it in the picture, but they’re filled with banana pudding — pretty fancy, huh?”
“Those are real maraschino cherries… in case you were wondering.”
… sorry to my track team for being so annoying. But hey, they should put up with my baking bragging, because I provided two trays of my butterscotch blondies at the meet. Sorry, not sorry. 😉
Anyways, since I’ve already told my track team about them, let me tell you why these cupcakes are awesome.
1) Banana splits are arguably more American than apple pie. They’re also retro, funky, and remind me of fun, colorful diners and jukeboxes.
2) Sometimes, it’s too cold for ice cream (ahem, it was around 20 degrees yesterday). These cupcakes are a warmer twist on a classic cold favorite.
3) The recipe is multi-step, hands-on, and slightly fussy.
Reason #3 may surprise some of you, but personally, I love fussy recipes. The ones that have multiple steps and multiple flavors.
While making these cupcakes, I loved getting lost in the process of coring each cupcake, carefully filling each one with banana pudding and decadently frosting each one with layers of rich buttercream. I relished meticulously coating each one with a seamless layer of nonpareils and carefully placing a glossy maraschino cherry atop yet another swirl of buttercream. I get such a rush from putting my heart and soul into a recipe. I even made a midnight run to the grocery store to buy more nonpareils and maraschino cherries. (Shout out to mom for taking me there at 11:30 on a school night! You rock!).
These would be perfect for a summer potluck or for a cloudy Tuesday in January when I’m missing the carefree flavors of summer.
Do you like fussy recipes?
Adapted from The Food Network
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large ripe bananas, peeled and mashed
Preheat the oven to 350 F. Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the butter and granulated sugar. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and mix until just combined.
Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven and allow to cool completely on a wire rack.
Adapted from Bakers Royale
2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
5-8 tablespoons water, warm
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 and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons milk
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.
To Assemble Cupcakes:
One package Instant Banana Pudding
Prepare pudding according to the directions on the package. Core each cupcake with either an apple corer or the large end of a cupcake tip. Fill each cupcake with banana pudding.
Fill a pastry bag fitted with a large round tip with vanilla buttercream and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes (so the frosting won’t melt when dipped in the warm glaze. Dip each cupcake in warm chocolate glaze. Rim generously with nonpareils. Return cupcakes to freezer for five minutes so that the glaze can set. Remove from freezer and finish piping frosting on top and garnish with a Maraschino cherry.
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