Go Back
–+ servings
Homemade Banana Split Cupcakes

Irresistible Homemade Banana Split Cupcakes for Sweet Cravings

Delightful Homemade Banana Split Cupcakes capture nostalgic flavors with moist banana cake, creamy frosting, and a hint of chocolate drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Gluten-free flour works as a substitute if needed.
  • 1 tbsp Baking powder Always check for freshness!
  • 1/4 tsp Salt Kosher salt or table salt both work well.
  • 1/2 cup Unsalted butter (melted) Vegetable oil can be a dairy-free option.
  • 1 cup Granulated sugar Can be reduced to suit your taste.
  • 2 large Eggs For vegan option, replace with flax eggs.
  • 1 tsp Vanilla extract Almond extract is a great alternative.
  • 2 medium Mashed ripe bananas Frozen bananas (thawed and drained) are perfect.
For the Toppings
  • 1/2 cup Chocolate chips Opt for dairy-free chocolate for a vegan twist.
  • 1/2 cup Chopped walnuts or pecans Feel free to omit for a nut-free version.
  • 12 pieces Maraschino cherries Fresh fruit can replace these for a lighter option.
  • 1 cup Whipped cream or buttercream frosting Choose the frosting type based on your richness preference.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spoon or scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In another bowl, mix the melted butter and granulated sugar until smooth. Add the eggs and vanilla, stirring until fully incorporated.
  4. Gently fold the mashed bananas into the wet mixture until creamy.
  5. Gradually add the flour mixture to the banana mixture, stirring gently until just combined.
  6. Divide the batter equally among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
  8. Remove cupcakes from the oven and let cool in the tin for about 5 minutes, then transfer to a wire rack.
  9. Frost each cooled cupcake with your choice of frosting, drizzle with melted chocolate, sprinkle with nuts, and top with a maraschino cherry.
  10. Serve chilled or at room temperature.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator if frosted for an additional day.

Tried this recipe?

Let us know how it was!