
Banana Split Mini Cupcakes
These Banana Split Mini Cupcakes are super cute and so delicious! I used a half batch of my All-Butter American Buttercream for these. I simply added 1/3 cup ground down freeze dried strawberries to it. I also topped some of these with my Dark Chocolate Buttercream!
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Servings: 84 mini cupcakes (7 Dozen)
Calories: 55kcal
Ingredients
For the mini cupcakes:
- 1 1/2 sticks unsalted butter melted
- 1 1/2 cups granualted sugar
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1 tablespoon vanilla
- 1/3 cup ground down freeze dried bananas
For the chocolate topping:
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
Instructions
To make the mini cupcakes:
- Preheat your oven to 350 degress F. Line your mini muffin pan with liners. You may need to do more than one pan.
- Place 2 packages of your freeze dried bananas into your food processor.
- Process it completely down into a powder.
- In a medium sized bowl, whisk together 1/3 cup of your ground down bananas, your flour, baking powder, and salt. Set aside.
- In a separate medium sized bowl, whisk together your eggs, milk, and vanilla. Set aside.
- Place your unsalted butter and granulated sugar into a large bowl.
- Whisk your butter and sugar together until well mixed.
- Add half of your dry ingredients and half of your wet ingredients into your butter and sugar mixture.
- Whisk until almost incorporated.
- Add the remaining wet and dry ingredients.
- Whisk until incorporated.
- Scrape down the bottom and sides of your bowl to make sure everything is mixed together well.
- Using a small scoop (approximately 1 tablespoon), place one scoop of batter into each mini cupcake liner.
- Bake in your preheated oven for 12-14 minutes or until it springs back when lightly touched.
- Remove from the oven and let cool for about 3 minutes in the pan.
- Remove from the pan and place on a cooling rack to cool completely.
- Make your buttercream and chocolate topping while the cupcakes are cooling.
For the chocolate topping:
- In a small bowl, add 1/2 cup semi-sweet chocolate chips and 1/3 cup heavy cream.
- Place in the microwave for 30 seconds.
- Remove from the microwave and stir until smooth. Set aside.
- Once your cupcakes are completely cool, top them with buttercream, and use a small squeeze bottle or spoon to drizzle the chocolate over the top.
- Enjoy!!
Notes
Here are a few products that I recommend for this recipe! Sunkist Freeze Dried Bananas KitchenAid food processor Cupcake Liners Mini Muffin Pans
Nutrition
Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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