Go Back
–+ servings
Banana Split Cupcakes

Banana Split Cupcakes: Irresistibly Fun and Flavorful Treats

Delight in these Banana Split Cupcakes, the fun dessert that brings the flavors of a classic banana split into a moist, sweet cupcake form.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour For gluten-free, use gluten-free flour.
  • 1 tsp baking powder Make sure it’s fresh for best rise.
  • 1/2 tsp salt Omit if using salted butter.
  • 1/2 cup unsalted butter, melted Coconut oil can be used for dairy-free.
  • 3/4 cup granulated sugar Brown sugar will add a richer flavor.
  • 2 large eggs May substitute with flax eggs for vegan.
  • 1 tsp vanilla extract Opt for pure vanilla for the best taste.
  • 1 cup mashed ripe bananas Use very ripe bananas for optimal flavor.
  • 1/2 cup chocolate chips Dark chocolate recommended.
  • 1/2 cup chopped walnuts or pecans Substitute with seeds for nut-free.
For Decoration
  • 8 maraschino cherries Fresh cherries can offer a unique flavor.
  • 1 cup whipped cream or buttercream frosting Choose frosting based on preference.

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Whisk
  • spoon or ice cream scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
  3. In a large bowl, mix the melted butter and sugar until smooth. Add eggs one at a time, then stir in vanilla.
  4. Gently fold in mashed bananas and add the dry ingredients, stirring until just combined.
  5. Evenly divide the batter into the muffin tin, filling each cup about two-thirds full.
  6. Bake for 18-20 minutes until a toothpick comes out clean and tops are golden. Cool in the tin for a few minutes.
  7. Frost the cooled cupcakes with whipped cream or buttercream, drizzle with chocolate, and top with a maraschino cherry.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use ripe bananas for best moisture and flavor. Avoid overmixing to maintain fluffy texture. Store in an airtight container to preserve freshness.

Tried this recipe?

Let us know how it was!