Banana Split Cupcake Creation

Name: Banana Split Cupcake Creation
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 2 ripe bananas, mashed; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup milk; 1 tsp vanilla extract; Whipped cream; Maraschino cherries; Crushed nuts; Chocolate syrup; Sliced bananas

Highlighted under: Artisan Bakery Recipes

I love creating desserts that bring a smile to people's faces, and these Banana Split Cupcakes certainly do just that! Combining the classic flavors of a banana split into delightful cupcakes takes my baking to a whole new level. The moist banana cupcake base is topped with a rich chocolate frosting and finished with an array of toppings that mimic the beloved ice cream treat. Each bite is an explosion of flavor and nostalgia, making it a perfect dessert for any celebration or a cozy gathering with friends.

Created by

Emily

Last updated on 2026-02-07T20:22:27.518Z

Upon my first attempt at making these Banana Split Cupcakes, I was amazed at how well the banana flavor shone through each bite. I experimented with adding crushed walnuts to the batter, which added a delightful crunch that complemented the smooth sweetness of the bananas perfectly. What I learned is that using perfectly ripe bananas really elevates the flavor, making the cupcakes moist and incredibly tasty.

I also discovered that garnishing the cupcakes with fresh whipped cream and a cherry on top gives not only the perfect finishing touch but also replicates that classic banana split presentation. It’s the little details like these that transform an ordinary cupcake into a showstopper!

What You'll Love About These Cupcakes
Rich banana flavor with a hint of chocolate in every bite
Decadent toppings that bring the classic banana split to life
Fun to make and perfect for parties or everyday indulgence

Balancing Flavors and Textures

The foundation of these Banana Split Cupcakes is the moist banana batter, created by ripe bananas that lend natural sweetness and flavor. It's crucial to use bananas that are heavily speckled or even browned, as they are at their sweetest and will provide maximum flavor. This recipe incorporates buttermilk to enhance moisture and create a tender crumb. If you don't have buttermilk, you can substitute it by mixing 1/2 cup of regular milk with a teaspoon of vinegar or lemon juice, letting it sit for five minutes before adding to your batter.

Achieving a light and fluffy texture in the cupcakes is largely due to the creaming method used for the butter and sugar. Make sure to cream them for about 3-5 minutes until the mixture is pale and airy. This step is essential because air incorporates into the batter, leading to a rise during baking. Keep an eye on your cupcakes while they bake; look for a golden-brown color and check for doneness with a toothpick. If it comes out with a few moist crumbs, you’re in the sweet spot!

Creative Topping Ideas

While traditional toppings for banana splits are delightful, you can customize your cupcakes to suit your taste. Instead of whipped cream, consider using a cream cheese frosting for a tangy twist that contrasts with the sweetness of the banana. Additionally, mix in some crushed pineapple or strawberries with your toppings for a fruity enhancement. If you’re looking for a crunch factor, try toasting the nuts lightly before sprinkling them over the cupcakes to bring out their flavor more vividly.

For a more indulgent experience, drizzle caramel sauce in addition to chocolate syrup or try adding a scoop of your favorite ice cream as a topping. Serve the cupcakes immediately for the best texture; the toppings will be fresher and won't have a chance to soften too much. If you plan to make these ahead of time, keep the frosting and toppings separate until just before serving to maintain their delightful contrasts in texture and flavor.

Ingredients

Gather your ingredients before you start baking to make the process smoother.

For the Cupcakes

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup buttermilk

For the Frosting

1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract

For Toppings

Whipped cream
Maraschino cherries
Crushed nuts
Chocolate syrup
Sliced bananas

Make sure you have everything measured out before you start mixing.

Instructions

Follow these steps to create your delicious cupcakes.

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs and Bananas

Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the banana mixture, alternating with buttermilk until just combined.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean.

Prepare the Frosting

While the cupcakes cool, beat together the cocoa powder, softened butter, powdered sugar, milk, and vanilla until smooth and fluffy.

Frost the Cupcakes

Once cooled, frost the cupcakes generously with the chocolate frosting.

Add Toppings

Top each cupcake with whipped cream, a maraschino cherry, crushed nuts, chocolate syrup, and a slice of banana.

Enjoy your delicious cupcakes and share them with friends and family!

Pro Tips

For even more banana flavor, try adding a hint of cinnamon to the cupcake batter. Ensure your bananas are super ripe for maximum sweetness.

Enhanced Storage Tips

These Banana Split Cupcakes are best enjoyed fresh, but they can be stored to extend their deliciousness. After they have cooled completely, place them in an airtight container at room temperature for up to two days. If you need to keep them longer, consider refrigerating them for about a week. However, be aware that the texture of the frosting and toppings may change once refrigerated. I recommend frosting only the cupcakes you plan to serve, keeping the rest unfrosted until you’re ready to enjoy them.

For longer storage, you have the option of freezing the un-frosted cupcakes. Simply place them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. They can last in the freezer for up to three months. When you're ready to eat them, let them thaw at room temperature and then frost them as desired for a fresh taste that rivals baking day.

Scaling the Recipe

This banana split cupcake recipe is easily scalable, so you can adjust the quantities based on your needs. If you wish to make a dozen cupcakes instead of the standard yield, simply half the ingredients. Conversely, if you have a special occasion requiring more servings, doubling the quantities will result in approximately 24 cupcakes. Just be sure to adjust your baking time slightly if you're using multiple pans at once based on your oven's heat distribution.

When increasing the batch size, it becomes even more critical to ensure even mixing of ingredients. Use a stand mixer for larger batches since it can handle the larger mass of batter more efficiently, ensuring consistent mixing and fluffing. Take care not to overfill your cupcake liners; keep them filled to about two-thirds to prevent overflow during baking.

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Frost them just before serving for the best texture.

→ What can I substitute for buttermilk?

You can make a quick substitution by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice.

→ How should I store leftover cupcakes?

Keep leftover cupcakes in an airtight container at room temperature for up to three days.

→ Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes for up to three months. Just wrap them tightly in plastic wrap.