Go Back
–+ servings
Banana Split Cupcakes

Indulgent Banana Split Cupcakes for a Sweet Nostalgic Treat

Delight in these Banana Split Cupcakes, combining the classic flavors of a nostalgic dessert into a light, moist treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour can substitute with gluten-free flour
  • 1 teaspoon baking powder check for freshness
  • 0.25 teaspoon salt omitable
  • 0.5 cups unsalted butter (melted) can use vegetable oil or melted coconut oil
  • 0.75 cups granulated sugar brown sugar can be used
  • 2 large eggs can use flax eggs for vegan option
  • 1 teaspoon vanilla extract almond extract is alternative
  • 1 cups mashed ripe bananas preferably overripe
  • 0.5 cups chocolate chips use dairy-free for vegan
  • 0.5 cups chopped walnuts or pecans omit for nut allergies
  • 12 pieces maraschino cherries fresh cherries can be substitute
  • 1 cups whipped cream or buttercream frosting consider light whipped cream
For the Toppings
  • 0.5 cups melted chocolate for drizzling
  • 0.5 cups chopped nuts be mindful of allergies
  • 12 pieces extra maraschino cherries for topping

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat melted butter and sugar until light and fluffy. Add eggs and vanilla, mix until combined.
  4. Gently fold in mashed bananas.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Spoon batter into liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Frost cooled cupcakes with whipped cream or buttercream.
  10. Drizzle with melted chocolate, sprinkle with chopped nuts, and top with a maraschino cherry.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Always use overripe bananas for best taste and moisture. Let cupcakes cool completely before frosting.

Tried this recipe?

Let us know how it was!