Ingredients
For the Cupcakes:
- 1 1/3 cup all-purpose flour
- 2 1/2 tablespoon cornstarch
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons butter, softened
- 3/4 cup sugar
- 2/3 cup mashed banana
- 1/3 cup buttermilk
- 2 eggs
For the Frosting:
- 1 cup butter
- 1 1/2 teaspoon vanilla
- 3 cups powdered sugar
- 2-3 tablespoons cream or milk
For the ganache:
- 1/2 cup whipping cream
- 2/3 cup chocolate chips
For the Toppings:
- Sprinkles
- Whipped cream
- 12 Maraschino cherries
Directions
For the Cupcakes:
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Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcakes liners.
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In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
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Use can electric mixer to beat butter and sugar together until light and fluffy. Mix in the the banana, buttermilk, and eggs until combined. Add in the dry ingredients a little at a time while mixing, until combined. Divide batter among the liners (an ice cream scoop works perfect for this!) and bake for 15-18 minutes or until toothpick comes out clean.
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Remove cupcakes from tin and allow to cool on a rack.
For the Frosting:
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With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.
For the ganache:
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Place chocolate chips in a bowl and set aside. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning on too of the frosting.
For the Toppings:
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Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until shortly before serving OR you can just keep the cupcakes in the fridge all ready to go.)
Any adjustments for high altitude baking? And what can you sub in for cornstarch?
Hi Tessa! I’m baking these yummy looking cupcakes for Valentine’s and was wondering if you know whether Melanie uses salted or unsalted butter in the frosting for this recipe? Buttercream is made with unsalted, but since it’s not specified here l thought l should ask and not assume. Thank for sharing! These cupcakes are so cute!
What a great idea! Banana split and cupcake together? I like it! I love the idea that there will be no more melting but it still has that ice cream flavor. Yummy!
I have to say that these are some of the best tasting cupcakes. I followed the recipe as directed, and they came out great. The aroma when I took the cupcakes out of the oven was heavenly. Next time, I will be sure and double this recipe, thanks again!
These are so fun!
What a fun idea! They’re so perfect for summer.
These have to be the cutest cupcakes ever!! Adorable and I bet they taste delicious too!