Banana split cupcakes recipe from the bloggers

I really like making cupcakes a lot since it’s fun and also the only limit is the imagination. Which means this time I've something for you personally!

A cupcake with blueberry cream filling, vanilla frosting, chocolate ganache which perfect cherry on the top&... How cute did these come out?

The other day as i was surfing Pinterest I saw an image from the blueberry split also it inspired me to create these little guys. Yes, I'm certainly one of individuals who're hooked on Pinterest&... Yes, it. But such tasty photos such as this one always pressure me to click the &"PIN&" button and that i can’t control myself.

Everybody recognizes that the blueberry and chocolate combination is pure paradise so that you can’t fail by using it. These blueberry split cupcakes are extremely fluffy and tasty, and that i bet you'd like to learn how you can bake them yourself!

First we must result in the blueberry cupcakes. You'll need three separate bowls. One for flour mixture. One for sugar mixture. And something for buttermilk mixture. Now combine all mixtures together and pour this cupcake batter into cupcake liners, filling each three-quarters full. Bake for 25 to 25 minutes and voila!

Now it’s here we are at blueberry cream filling. You are able to skip this task, if you wish to. However I really can’t imagine these cupcakes with no blueberry cream filling since it makes me seem like I'm tasting a genuine blueberry split&... Mmmm&...

So stick to the recipe below to make the filling. The ultimate result ought to be a thick consistency as with the image below.

Well, I selected to create a buttercream vanilla frosting and i believe it’s a fantastic choice since it goes well with all of our flavors. While making chocolate ganache I didn’t add any flavorings therefore the bitterness of chocolate and wonder of vanilla frosting folded together perfectly!

Finally to create these cupcakes taste like regular blueberry splits much more, I garnished all of them with Maraschino cherries.

They're so adorable, aren’t they?

These cupcakes are extremely insanely scrumptious! For a bite of the yumminess, you will need more, and much more&...

What are you awaiting? Pin, Like, Repin&... And don’t forget to follow along with me on Pinterest.

Blueberry Split Cupcakes Recipe

For that cupcakes:

• 1½ cups (150 g) all-purpose flour, sifted
• 1½ teaspoon baking powder, sifted
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, at 70 degrees
• 1 cup (220 g) sugar
• 2 eggs, at 70 degrees
• 1 teaspoon vanilla flavoring
• 1 medium mashed ripe blueberry
• ¼ cup (65 ml) buttermilk

For that blueberry cream filling:

• two tablespoons sugar
• ¼ cup (30 g) all-purpose flour
• a pinch of salt
• ½ cup (125 ml) milk
• 1 egg yolk, beaten
• 1 small blueberry, mashed
• ½ teaspoon fresh lemon juice

For that vanilla frosting:

• 1 cup (227 g) butter, at 70 degrees
• 3 tablespoons heavy cream, chilled
• 1 cup (120 g) powdered sugar, sifted
• 1 tablespoon vanilla flavoring
• 1 teaspoon fresh lemon juice

• 4 oz. (113 g) chocolates, chopped
• ¼ cup (65 ml) heavy cream

• 12 Maraschino cherries

1. Cupcakes: Preheat oven to 350 levels. Line a cupcake tray with paper liners. Inside a separate bowl, blend flour, baking powder and salt. Put aside. Inside a large mixing bowl, beat together butter, sugar and vanilla flavoring, until light and fluffy. Add eggs, individually, beating well after each addition. Put aside. In a tiny bowl, combine mashed blueberry and buttermilk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture mix after each addition. Fill the cupcake liners three-quarters full with cupcake batter. Bake the cupcakes for 25 to 25 minutes, or until they’re golden brown and cooked through. Awesome the cupcakes completely.
2. Blueberry cream filling: Inside a separate bowl, blend flour, salt and sugar. Inside a separate saucepan, heat milk over medium heat till hot, although not boiling. Gradually stir within the flour mixture and simmer or 2 minutes, stirring constantly. Remove in the heat and stir within the egg yolk. Heat again for just two-3 minutes, stirring continuously. Remove in the heat, and let awesome. Stir in mashed blueberry and fresh lemon juice, until well combined.
3. Vanilla frosting: Within the bowl of the stand mixer fitted using the paddle attachment, beat the butter, until light and fluffy. Progressively add powdered sugar just a little at that time, beating on medium speed until well mixed. It takes approximately 2 minutes approximately. Beat within the heavy cream, vanilla and fresh lemon juice. Continue beating before the frosting reaches the preferred consistency, about 4 minutes.
4. Chocolate ganache: Heat chopped choclate in a tiny saucepan over medium heat until chocolate is melted. Put aside. In a tiny saucepan, heat heavy cream until nearly boiling, stirring constantly. Remove in the heat and pour hot cream over chocolate. Stir to combine well. Let it awesome.
5. To put together the cupcakes: Eliminate the middle of each cupcake having a sharp knife. Fill the cupcakes using the blueberry cream filling. Transfer the frosting to some piping bag fitted having a decorative tip. Pipe frosting right into a swirl on every cupcake. Drizzle each cupcake with chocolate ganache and garnish having a Maraschino cherry.