As soon as the oven timer dings, the sweet aroma of warm bananas and chocolate fills my kitchen, instantly transporting me back to carefree summers. Today, I’m thrilled to share my recipe for Homemade Banana Split Cupcakes—an easy baking delight that captures the beloved flavors of the classic dessert in a fun, portable form. Whether you’re celebrating a birthday or simply want to indulge in a special treat, these moist banana cupcakes topped with creamy frosting, crunchy nuts, and a cherry on top are sure to be a crowd-pleaser. Plus, they’re vegetarian-friendly, making them a hit for everyone. Are you ready to bring a taste of nostalgia to your dessert table? Why are Banana Split Cupcakes irresistible? Delicious nostalgia: These cupcakes evoke the joy of classic banana splits, bringing childhood memories to life in every bite. Easy baking: Perfect for novice bakers, this straightforward recipe requires minimal skills yet delivers impressive results. Endless customization: Feel free to switch up toppings or frostings; the options are endless, making each batch uniquely yours. Crowd favorite: Whether at parties or casual gatherings, readers rave about these sweet treats, making them a guaranteed hit! Vegetarian-friendly: They’re perfect for guests with dietary preferences, ensuring everyone can indulge in this delightful dessert. For more delicious baking ideas, consider trying my Banana Oatmeal Cookies for a delightful twist! Banana Split Cupcake Ingredients For the Cupcakes • 1 cup all-purpose flour – This provides the perfect structure and texture for your cupcakes; use a gluten-free flour blend for a gluten-free option. • 1 tsp baking powder – Essential for helping the cupcakes rise; can be replaced with baking soda, but adjust measurements. • 1/2 tsp salt – Enhances the flavors beautifully; no substitutions needed. • 1/2 cup unsalted butter, melted – Adds rich moisture; vegetable oil works well as a dairy-free substitute. • 3/4 cup granulated sugar – Brings sweetness to the cupcakes; brown sugar can be used for a richer flavor. • 2 large eggs – Help bind everything together; for a vegan option, replace with a mixture of flax or chia seeds. • 1 tsp vanilla extract – Provides a lovely baseline flavor; consider almond extract for a different twist. • 1 cup mashed ripe bananas – The star of the show, adding both flavor and moisture; overripe bananas will enhance the sweetness. For the Toppings • 1/2 cup chocolate chips – These add a delightful chocolatey richness; opt for dairy-free chocolate for a vegan alternative. • 1/2 cup chopped walnuts or pecans – Provide a satisfying crunch; feel free to omit them for a nut-free version. • 8 maraschino cherries – Use these as a classic cupcake garnish; fresh cherries could also work beautifully. • 1 cup whipped cream or buttercream frosting – The perfect topping; choose whipped cream for something lighter, or stick with buttercream for a decadent finish. Bring the nostalgia of the classic dessert into your kitchen with these delightful Banana Split Cupcakes! Step‑by‑Step Instructions for Banana Split Cupcakes Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C) to create the perfect environment for baking. While the oven heats up, line a muffin tin with cupcake liners to prepare for your delicious Banana Split Cupcakes. This will ensure easy removal once baked and keep your cupcakes looking delightful. Step 2: Prepare the Dry Ingredients In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined. This mixture will form the base of your batter, contributing to the cupcakes’ structure. Set this bowl aside as you move on to the next step of creating your banana-infused delights. Step 3: Mix the Wet Ingredients In a large mixing bowl, combine ½ cup of melted unsalted butter with ¾ cup of granulated sugar, stirring until smooth and creamy. Next, add 2 large eggs one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract. This combination will add moisture and flavor to your Banana Split Cupcakes. Step 4: Incorporate the Bananas Fold in 1 cup of mashed ripe bananas gently into the wet mixture until it’s well blended and smooth. Ensuring that the bananas are soft and overripe enhances the cupcakes’ sweetness and moisture. Embrace that sweet banana aroma as you work to combine all the elements harmoniously. Step 5: Combine Wet and Dry Ingredients Gradually add the bowl of dry ingredients to your banana mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in dense cupcakes. You want a light, fluffy batter that hugs the sweet banana flavor, hinting at the deliciousness to come. Step 6: Fill the Cupcake Liners Spoon the batter into your lined muffin tin, filling each cupcake liner about two-thirds full. This allows room for rising during baking while keeping them perfectly shaped. As you fill the liners, admire the vibrant banana batter that promises delightful Banana Split Cupcakes bursting with flavor. Step 7: Bake to Perfection Place the muffin tin in your preheated oven and bake for 18-20 minutes. Keep an eye on them, and check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean. The cupcakes will be lightly golden and spring back when gently touched, signaling they are ready to cool. Step 8: Cool and Frost Allow the baked cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, generously frost each cupcake with your choice of whipped cream or buttercream frosting. Get creative as you give each Banana Split Cupcake a delightful swirl of frosting. Step 9: Add the Final Touches Finish decorating your cupcakes by drizzling them with melted chocolate, sprinkling on some chopped walnuts or pecans, and topping each one with a maraschino cherry. These final touches not only enhance the appearance but also add that delicious, signature banana split experience in every bite. Enjoy your creation! Storage Tips for Banana Split Cupcakes Fridge: Store your banana split cupcakes in an airtight container in the refrigerator for up to 3 days to keep them fresh and flavorful. Room Temperature: If you plan to enjoy them within a day, they can be kept at room temperature, covered, away from direct sunlight. Freezer: For longer storage, freeze the unfrosted cupcakes individually wrapped in plastic wrap for up to 2 months. Thaw them before frosting and serving. Reheating: If you prefer warm cupcakes, pop them in the microwave for about 10-15 seconds to gently warm them without melting the frosting. Banana Split Cupcakes Variations Feel free to get creative and make these delightful cupcakes your own with these fun twists! Nut-Free: Omit the walnuts or pecans for a nut-free version, perfect for those with allergies. Still packed with flavor, your cupcakes will shine! Dairy-Free: Substitute the butter with coconut oil or a plant-based butter alternative. These swaps maintain the luscious texture while making them dairy-friendly. Vegan: For a fully plant-based experience, replace the eggs with a flaxseed or chia seed mixture. This change keeps the cupcakes fluffy and delicious. Fruit-Infused: Introduce additional fruits by mixing in crushed pineapple or diced strawberries into the batter for an unexpected burst of flavor. A tropical twist that complements the banana perfectly! Frosting Variations: Trade traditional buttercream for a zesty cream cheese frosting. This tangy alternative provides a delightful contrast against the sweetness of the banana. Chocolate Lover’s Delight: Add more chocolate by incorporating cocoa powder into the batter or using dark chocolate chunks instead of chips for a richer taste. Your sweet tooth will be satisfied! Topping Surprises: Drizzle your cupcakes with caramel sauce or butterscotch for a decadent finish. This adds an exciting layer of flavor that complements the banana base beautifully. Spicy Kick: Add a pinch of cinnamon or cayenne pepper into the batter for a warm spice that takes your cupcakes to a whole new level. It might surprise you how well it pairs with the sweet flavors! These ideas are sure to elevate your Homemade Banana Split Cupcakes! For even more delicious recipes, don’t forget to check out my Banana Bread Old for a classic treat that everyone loves. What to Serve with Homemade Banana Split Cupcakes Indulging in these delicious cupcakes opens the door to a world of complementary flavors and textures that will elevate your dessert experience. Refreshing Fruit Salad: A mix of seasonal fruits adds a light, refreshing contrast, enhancing the sweetness of the cupcakes. Cool Vanilla Ice Cream: The creaminess and chill of vanilla ice cream provide a sumptuous pairing that echoes classic ice cream sundaes. Rich Chocolate Milkshake: This luscious pairing intensifies that chocolatey flavor and makes for a delightful treat, reminiscent of childhood ice cream parlors. Caramel Drizzle: A light drizzle of caramel not only enhances the flavor but also provides a beautiful visual contrast against the cupcakes. Crunchy Graham Cracker Crust: Serve these cupcakes on a little graham cracker base to add extra texture and a nod to your favorite pie. Signature Coffee Blend: A warm cup of coffee complements these sweet treats, enhancing the flavors while providing a cozy after-dinner option. Each of these pairings ensures your Banana Split Cupcakes shine even brighter, delighting all who partake! Make Ahead Options These Homemade Banana Split Cupcakes are perfect for meal prep enthusiasts! You can bake the cupcakes up to 3 days in advance. Simply cool them completely and store them in an airtight container to maintain their moisture. For the best taste, frost the cupcakes with whipped cream or buttercream frosting only a few hours before serving to prevent the frosting from becoming too melty. Additionally, you can prepare the mashed bananas and mix the dry ingredients up to 24 hours ahead. Just remember to combine everything right before baking for optimal freshness. By prepping in advance, you’ll have deliciously sweet treats ready to impress at a moment’s notice! Expert Tips for Banana Split Cupcakes Banana Quality Matters: Use overripe bananas for optimal sweetness and moisture, ensuring your banana split cupcakes are irresistibly delicious. Mixing Gently: Avoid overmixing the batter; this helps maintain a light and fluffy texture in your cupcakes. Overmixing can lead to density. Cool Chocolate: Allow melted chocolate to cool slightly before drizzling it on the frosting, preventing it from melting your delicate topping. Perfect Frosting: If you’re making buttercream, whip it until fluffy for a light finish. Alternatively, chill whipped cream for a few minutes to help it hold shape. Storage Savvy: Keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them return to room temperature for the best flavor. Banana Split Cupcakes Recipe FAQs How do I select the best bananas for the cupcakes? Absolutely! For this recipe, using overripe bananas is key. Look for bananas that have brown spots all over the skin; this indicates they’re sweet and soft, perfect for mashing. The softer the banana, the better flavor it will impart to your cupcakes. What is the best way to store leftover cupcakes? I recommend placing your Banana Split Cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. If you plan to enjoy them after that, let them come to room temperature before serving to revive their flavor. Can I freeze these cupcakes? Yes, you can freeze them! To do this, allow the cupcakes to cool completely, then wrap each unfrosted cupcake tightly in plastic wrap. Place them in a freezer bag or container, and they’ll be good for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature before frosting. What if my cupcakes turn out dense? Great question! If your Banana Split Cupcakes are dense, it’s likely due to overmixing the batter. Stir the wet and dry ingredients until just combined, and be gentle when folding in the mashed bananas. This prevents the formation of excess gluten, ensuring a light and fluffy texture. Are there any allergy considerations for this recipe? Certainly! This recipe is vegetarian-friendly, but if you have nut allergies, feel free to omit the chopped walnuts or pecans. For gluten-free options, a gluten-free flour blend works great as a substitute for all-purpose flour. Always double-check labels to avoid potential allergens. What should I do if the frosting is too soft? If your frosting is too soft, it’s often because the whipped cream or buttercream hasn’t been whipped enough. For whipped cream, try chilling it for a short while to help it hold its shape. If you’re using buttercream, whip it longer until it’s light and fluffy. You can also add a small amount of powdered sugar to stabilize it. Decadent Banana Split Cupcakes for Your Sweet Cravings Satisfy your sweet cravings with these Banana Split Cupcakes that blend the classic flavors of a beloved dessert in a perfect portable form. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 20 minutes minsCooling Time 5 minutes minsTotal Time 45 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcakes1 cup all-purpose flour Use a gluten-free flour blend for a gluten-free option.1 tsp baking powder Can be replaced with baking soda; adjust measurements.1/2 tsp salt No substitutions needed.1/2 cup unsalted butter, melted Vegetable oil works as a dairy-free substitute.3/4 cup granulated sugar Brown sugar can be used for a richer flavor.2 large eggs For a vegan option, replace with flax or chia seeds.1 tsp vanilla extract Consider almond extract for a different twist.1 cup mashed ripe bananas Use overripe bananas for enhanced sweetness.For the Toppings1/2 cup chocolate chips Opt for dairy-free chocolate for a vegan alternative.1/2 cup chopped walnuts or pecans Feel free to omit for a nut-free version.8 maraschino cherries Fresh cherries could also work beautifully.1 cup whipped cream or buttercream frosting Choose whipped cream for something lighter. Equipment Muffin tinMixing bowlswhiskspatulameasuring cups and spoons Method Baking InstructionsPreheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.In a large mixing bowl, combine melted butter and granulated sugar, stirring until smooth. Add eggs one at a time, mixing well after each addition, then add vanilla extract.Fold in mashed bananas until well blended and smooth.Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.Spoon the batter into the lined muffin tin, filling each liner about two-thirds full.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack.Frost cooled cupcakes generously with your choice of whipped cream or buttercream frosting.Decorate with melted chocolate, chopped nuts, and top each with a maraschino cherry. Nutrition Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg NotesUse overripe bananas for optimal sweetness and moisture. Avoid overmixing for a light texture. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Tried this recipe?Let us know how it was!
