Banana Split Cupcakes

A fun and whimsical twist on the classic banana split, these Banana Split Cupcakes bring all the flavors you love into a delightful handheld treat. Featuring moist banana-flavored cupcakes, rich and creamy frosting, a dip in melted chocolate, and the iconic cherry on top, these cupcakes are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Classic Banana Split Flavors – Enjoy the taste of a banana split in a convenient cupcake form.
• Perfect for Any Occasion – These cupcakes are great for birthdays, summer parties, or just as a fun dessert.
• Easy to Make – Despite their fancy look, these cupcakes come together with simple ingredients.
• Customizable – You can mix and match toppings for a personalized touch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup mashed ripe bananas
• ¼ cup buttermilk

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

For the Topping:

• 1 cup semisweet chocolate chips, melted
• ¼ cup rainbow sprinkles
• Maraschino cherries

Directions

1. Preheat the oven to 350°F (175°C). Line a mini cupcake pan with liners.
2. Prepare the batter: In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs, vanilla extract, and mashed bananas. Mix in the dry ingredients, alternating with buttermilk.
3. Bake the cupcakes: Fill cupcake liners ¾ full and bake for 12-15 minutes until golden. Allow them to cool completely.
4. Make the frosting: Beat the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Pipe onto the cooled cupcakes.
5. Dip in chocolate: Melt the semisweet chocolate chips and carefully dip the frosted cupcakes into the melted chocolate.
6. Decorate: Immediately sprinkle with rainbow sprinkles and top with a maraschino cherry.
7. Serve: For an authentic banana split look, arrange the cupcakes in a banana boat dish before serving.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Calories: 290 kcal per cupcake

Variations

• Chocolate Banana Cupcakes – Add 2 tablespoons of cocoa powder to the batter for a chocolatey twist.
• Strawberry Frosting – Substitute the vanilla frosting with a strawberry-flavored buttercream for extra fruitiness.
• Nutty Crunch – Sprinkle crushed peanuts over the chocolate-dipped cupcakes for a classic banana split crunch.
• Caramel Drizzle – Add a drizzle of caramel sauce for even more indulgence.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw at room temperature before decorating.
• Reheating: These cupcakes are best served fresh, but if refrigerated, let them sit at room temperature for about 15 minutes before eating.

FAQs

How ripe should the bananas be for this recipe?

The bananas should be very ripe, with brown spots on the peel. This ensures natural sweetness and a stronger banana flavor.

Can I make these cupcakes in a regular-sized cupcake pan?

Yes, you can use a standard cupcake pan. Adjust the baking time to 18-20 minutes.

What type of chocolate works best for dipping?

Semisweet chocolate chips work well, but you can also use dark or milk chocolate depending on your preference.

Can I use a different type of frosting?

Absolutely! Cream cheese frosting or whipped cream frosting would work well as alternatives.

Do I have to use buttermilk?

If you do not have buttermilk, you can make a substitute by mixing ¼ cup of milk with ½ teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make these cupcakes ahead of time?

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

How do I prevent the chocolate from hardening too fast?

Work quickly when dipping the cupcakes and adding sprinkles. If the chocolate hardens too fast, microwave it for a few seconds to soften.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

How do I get a smooth frosting consistency?

Ensure the butter is fully softened before beating it, and add the heavy cream gradually until the frosting reaches the desired texture.

Can I add fresh fruit on top?

Yes, you can garnish with fresh banana slices or strawberries for extra flavor.

Conclusion

Banana Split Cupcakes are a delightful way to enjoy the nostalgic flavors of a banana split in a bite-sized dessert. With their soft banana base, creamy frosting, rich chocolate coating, and playful toppings, these cupcakes are sure to be a hit at any gathering. Whether you stick to the classic version or customize them with fun variations, they make for a delicious and eye-catching treat.