Banana Split Cupcake Creation

Name: Banana Split Cupcake Creation
Prep time: 20 min
Cook time: 20 min
Total time: 40 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; 3/4 cup brown sugar; 2 large ripe bananas, mashed; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup unsweetened cocoa powder; 1/4 cup heavy cream; 1 cup powdered sugar; 1 tsp vanilla extract; Whipped cream for topping; Maraschino cherries; Chopped nuts; Chocolate syrup

Highlighted under: Easy Baking Recipes

I absolutely love creating desserts that are a twist on classic favorites, and these Banana Split Cupcakes truly hit the spot! Combining the flavors of a traditional banana split into a delightful cupcake format elevates the experience to a new level. The moist banana cupcake serves as the perfect base, while the rich chocolate frosting, whipped cream, and playful toppings bring nostalgia and joy to every bite. I can’t wait to share this fun and delicious recipe with you, as it’s perfect for parties or a sweet treat any day!

Created by

Emily

Last updated on 2026-02-07T19:21:28.440Z

When I first made these Banana Split Cupcakes, I was amazed at how well the flavors blended together. The combination of fresh banana, chocolate, and a hint of vanilla creates a dreamy flavor profile that takes me back to childhood ice cream parlors. I added a dollop of whipped cream on top and a cherry to finish them off, capturing the essence of a classic banana split in cupcake form!

One tip I learned during this process is to ensure your bananas are perfectly ripe. The riper the banana, the sweeter your cupcakes will be, enhancing the natural flavors without the need for excess sugar. Trust me, it's worth waiting for that lovely yellow-brown skin!

Why You Will Love These Cupcakes
Delicious banana flavor paired with rich chocolate frosting
Creamy textures reminiscent of a traditional banana split
Fun and playful dessert perfect for celebrations and gatherings

Understanding Ingredient Roles

In these Banana Split Cupcakes, each ingredient plays a pivotal role in flavor and texture. The ripe bananas not only provide natural sweetness but also contribute moisture, ensuring the cupcakes remain soft and tender. Brown sugar, with its rich molasses undertones, enhances the depth of flavor in the batter. Using unsalted butter allows control over the saltiness, which is crucial for achieving that perfect balance of sweetness without overpowering the cake.

Buttermilk is a key ingredient here, as it reacts with baking soda to create a lighter texture. Its acidity helps tenderize the gluten in the flour, resulting in a moist crumb. If you don’t have buttermilk on hand, you can substitute it with a mixture of milk and vinegar or lemon juice. Simply add one tablespoon of vinegar or lemon juice to a measuring cup and fill with milk to reach the 1/2 cup mark; let it sit for about 5 minutes before using.

Frosting Tips and Variations

When making the chocolate frosting, achieving the right consistency is key. The addition of heavy cream not only enriches the flavor but also helps create a smooth and spreadable frosting. If you prefer a thicker frosting, simply reduce the amount of cream until you reach your desired consistency. For a more intense chocolate flavor, consider adding a splash of espresso or coffee, which pairs beautifully with chocolate and enhances its richness.

To elevate your cupcakes even further, think about adding fun variations to the toppings. You might consider crushed pineapple or diced strawberries for a fruity twist reminiscent of a traditional banana split. If you're feeling adventurous, a sprinkle of toasted coconut could add an enjoyable crunch and flavor contrast. The beauty of these cupcakes is that they are versatile; feel free to incorporate your favorite ice cream toppings to personalize each cupcake!

Ingredients

Cupcake Batter

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large ripe bananas, mashed
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk

Frosting and Toppings

1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1 cup powdered sugar
1 tsp vanilla extract
Whipped cream for topping
Maraschino cherries
Chopped nuts
Chocolate syrup

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). In a bowl, combine the flour, baking soda, and salt. In another bowl, cream the butter and brown sugar until light and fluffy. Add the mashed bananas, eggs, and vanilla; mix well. Alternately add the flour mixture and buttermilk to the banana mixture, stirring until just combined.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely on a wire rack.

Prepare the Frosting

In a mixing bowl, combine cocoa powder, heavy cream, powdered sugar, and vanilla. Beat until smooth and fluffy. Adjust consistency with more cream or sugar as needed.

Assemble the Cupcakes

Once the cupcakes are cooled, generously frost each one with the chocolate frosting. Top with whipped cream, a cherry, chopped nuts, and a drizzle of chocolate syrup.

Pro Tips

For the best flavor, use bananas that are very ripe. The natural sweetness will improve the overall taste of your cupcakes.

Storing and Serving

To maintain the freshness of your Banana Split Cupcakes, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, they can be refrigerated for up to a week, although the texture may become slightly denser. For freezer storage, wrap each cupcake tightly in plastic wrap and then place them in a zip-top bag. They can last up to three months frozen. Thaw them overnight in the fridge when you're ready to enjoy a cupcake.

When it comes to serving these cupcakes, presentation can make all the difference. For a classic banana split look, serve the cupcakes in colorful cupcake liners or on a tiered dessert stand. Consider garnishing each serving with additional whipped cream and a maraschino cherry on top to recreate that nostalgic dessert feel. You might also serve them alongside a scoop of ice cream to turn a cupcake into an indulgent treat.

Troubleshooting Common Issues

If your cupcakes come out denser than expected, it might be due to overmixing the batter. When combining wet and dry ingredients, mix until just combined for the lightest texture. Another common issue is cupcakes that dome too much during baking; this can happen if the oven is too hot or if you’ve overfilled the liners. Aim to fill only 2/3 full to allow room for rising without overflow.

On the frosting front, if it appears too runny after mixing, consider incorporating a bit more powdered sugar to thicken it. If you’ve accidentally made it too thick, a small drizzle of heavy cream can help achieve the desired creamy consistency. Keep these tips in mind to ensure your Banana Split Cupcakes turn out delicious every time!

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute with a gluten-free all-purpose flour blend that measures cup-for-cup.

→ How can I make these cupcakes vegan?

You can replace the eggs with flax eggs and use dairy-free butter and milk alternatives.

→ How long can I store these cupcakes?

These cupcakes can be stored in an airtight container at room temperature for up to 3 days.

→ Can I freeze these cupcakes?

Yes, the cupcakes can be frozen without frosting for up to 2 months. Thaw before frosting and serving.