The Ultimate Banana Split Cupcakes: Transform Your Favorite Ice Cream Treat Into Amazing Cupcakes

I’m excited to share my absolute favorite dessert creation that brings together two classic treats – banana splits and cupcakes! As a home baker who loves experimenting in the kitchen, I discovered that combining these beloved desserts creates pure magic in every bite.

These banana split cupcakes have become my go-to recipe when I want to wow my family and friends. The magic starts with my perfected banana cake base that’s incredibly moist and packed with real banana flavor. But what makes these cupcakes truly special is how they capture all the fun and nostalgia of a classic banana split in cupcake form.

I’ve spent countless hours perfecting this recipe, and I love watching people’s faces light up when they see these cupcakes topped with swirls of vanilla frosting, rich chocolate drizzle, colorful sprinkles, and that iconic maraschino cherry on top. They’re perfect for summer parties, birthday celebrations, or anytime you want to create something that’s both delicious and Instagram-worthy.

These cupcakes bring back memories of sunny afternoons at the ice cream parlor while adding an elegant, modern twist that’s perfect for any celebration. I’ll show you exactly how to create these showstopping treats that combine the best of both dessert worlds.

Perfect Banana Split Cupcakes: Your Complete Ingredient Guide

Everything You Need to Create These Delightful Treats

As someone who’s made these cupcakes countless times, I’ve learned that success starts with having all your ingredients ready to go. Let me walk you through everything you’ll need to create these crowd-pleasing banana split cupcakes.

For the Perfectly Moist Banana Cupcakes

I’ve carefully tested these measurements to ensure the perfect texture and flavor:

1¼ cup all-purpose flour (170g) – creates the perfect structure

1 cup granulated sugar (180g) – adds just the right sweetness

½ teaspoon baking powder (2g) – ensures proper rise

½ teaspoon baking soda (4g) – creates tender crumb

1 cup buttermilk, room temperature (231g) – adds moisture and tang

¼ cup vegetable oil (50g) – keeps cupcakes moist for days

1 large egg, room temperature – provides structure

1 teaspoon pure vanilla extract (4g) – enhances flavor

½ cup Dutch-processed cocoa powder (54g) – adds rich chocolate flavor

For the Creamy Vanilla Buttercream

My signature frosting that pipes beautifully:

1 stick Butter Flavored Crisco

1 stick unsalted butter, softened

4 cups powdered sugar

¼ teaspoon salt

2-3 tablespoons heavy whipping cream

2 teaspoons vanilla extract

¼ cup strawberry jam

Red food coloring (optional)

For Assembly and Decoration

These finishing touches make the cupcakes truly special:

1 cup chocolate chips

½ cup heavy cream

1 container strawberry frosting

Rainbow sprinkles

12 maraschino cherries

12 cupcake liners

1 large round pastry tip (#1A)

1 pastry bag

I’ve found that having all ingredients at room temperature ensures the best results. Trust me, these measurements are tested and perfected through many batches of baking!

Essential Kitchen Tools for Perfect Banana Split Cupcakes

My Must-Have Equipment for Foolproof Baking Success

After years of baking these banana split cupcakes, I’ve found that having the right tools makes all the difference. I’m sharing my personal equipment checklist that helps me create these delicious treats consistently every time.

Baking Essentials

In my kitchen, these basics are non-negotiable for the perfect cupcake texture:

A standard 12-cup muffin tin – my trusty companion for evenly baked cupcakes

High-quality cupcake liners – I prefer greaseproof ones that don’t separate from the cake

Reliable measuring cups and spoons – precision is key for consistent results

3 mixing bowls – I use different sizes for wet ingredients, dry ingredients, and frosting

My beloved stand mixer – makes the fluffiest frosting and smoothest batter

A rubber spatula – helps me get every bit of batter and ensure thorough mixing

Decorating Tools

These are my secret weapons for professional-looking results:

16-inch piping bags – gives me better control when decorating

Large round pastry tip (#1A) – creates those perfect ice-cream-like swirls

Smaller decorative tips – for additional designs and details

Offset spatula – essential for smooth frosting application

Wire cooling rack – ensures my cupcakes cool evenly without getting soggy

Finishing Touches

For the final presentation, I rely on:

A sturdy serving platter – makes transport and display easier

Small bowls for toppings – keeps my decorating station organized

Cherry pitter – if I’m using fresh cherries instead of maraschino

Clean kitchen towels – always handy for quick cleanups

I’ve learned that organizing these tools before starting makes the baking process so much smoother. Trust me, you’ll want everything within reach when you’re in the middle of decorating these showstoppers!

Step-by-Step Guide to Making Banana Split Cupcakes

My Foolproof Method for Perfect Results Every Time

As someone who’s made these cupcakes dozens of times, I’ve perfected each step to ensure consistent, delicious results. Let me walk you through my tried-and-true preparation process that guarantees success.

Setting Up for Success

First things first – I always start by preheating my oven to 350°F (175°C). This temperature gives me perfectly baked cupcakes every time. While the oven heats up, I line my standard muffin tin with cupcake liners. Pro tip: I’ve found that using high-quality liners prevents them from separating from the cupcakes after baking.

Creating the Perfect Batter

Here’s my method for making the most incredibly moist banana cupcake batter:

I start by mashing my overripe bananas in my stand mixer bowl until they’re completely smooth. The riper the bananas, the better the flavor!

Next, I cream together my butter and both sugars until the mixture becomes light and fluffy – this usually takes about 3-4 minutes. Don’t rush this step; it’s crucial for creating that perfect texture.

I add my eggs one at a time, making sure each is fully incorporated before adding the next. This ensures a smooth, even batter.

Then I mix in my mashed bananas and vanilla extract until everything is well combined. The batter might look slightly curdled at this point – that’s completely normal!

Finally, I alternate adding my dry ingredients and buttermilk, mixing just until combined. I’ve learned that overmixing at this stage can make the cupcakes tough, so I stop as soon as I see no more flour streaks.

Baking to Perfection

My baking process is precise and tested:

I fill each cupcake liner exactly two-thirds full – this gives me the perfect dome every time.

These beauties need about 17 minutes in my preheated oven. I always use a toothpick test to check for doneness – it should come out clean or with just a few moist crumbs.

After baking, I let them cool in the pan for exactly 5 minutes before transferring them to a wire rack. This cooling step is crucial for achieving the perfect texture – patience is key here!

I’ve found that following these steps precisely leads to consistently amazing results. The cupcakes turn out perfectly moist, with just the right amount of banana flavor, ready for all those delicious toppings we’ll add later!

Mastering the Toppings: Frosting and Ganache Guide

My Secret Techniques for the Creamiest Toppings

The toppings are what transform these from simple banana cupcakes into spectacular banana split cupcakes. Let me share my perfected method for creating these irresistible finishing touches.

Creating the Perfect Buttercream Duo

After years of experimenting, here’s my foolproof method for the smoothest, most delicious frosting:

I start with my stand mixer fitted with the paddle attachment. First, I cream the Butter Flavored Crisco Baking Stick and softened butter together until they’re perfectly smooth and creamy – this takes about 2 minutes of beating at medium speed. The mixture should be light and fluffy, almost like whipped cream.

Next comes the crucial part – incorporating the powdered sugar and salt. I always add these gradually, about a cup at a time, mixing on low speed to avoid a sugar cloud! Once all the sugar is incorporated, I divide this base mixture equally between two bowls.

For the vanilla portion, I add the whipping cream and vanilla extract, then beat until it becomes wonderfully light and airy. The strawberry half gets my homemade strawberry jam folded in – this adds both flavor and a beautiful natural pink color. I beat each frosting until they reach the perfect pipeable consistency, usually about 3-4 minutes.

The Perfect Chocolate Ganache

My chocolate ganache technique guarantees silky smooth results every time:

I start by heating my heavy cream until it’s just about to boil – you’ll see small bubbles forming around the edges. Then I pour this hot cream over my finely chopped chocolate in a heatproof bowl. The key here is letting it sit undisturbed for exactly one minute – this ensures the chocolate melts evenly.

After the minute is up, I gently stir the mixture with a rubber spatula, starting from the center and working my way outward. The ganache gradually becomes glossy and smooth. I’ve found that letting it cool for about 5-7 minutes gives it the perfect drizzling consistency – not too runny, not too thick.

The combination of these three toppings – vanilla buttercream, strawberry buttercream, and chocolate ganache – creates that classic banana split flavor profile that makes these cupcakes so special!

Bringing It All Together: The Final Creative Touch

My Pro Tips for Assembly and Storage

After developing this recipe through countless batches, I’ve mastered the art of assembling and storing these banana split cupcakes. Let me share my insider tips for creating and preserving these beautiful treats.

Creating the Perfect Look

The assembly is where your cupcakes truly transform into miniature banana splits. Here’s my tried-and-true method:

I start by fitting my piping bag with a Wilton 1M tip – it’s perfect for creating those signature soft-serve swirls. I fill the bag with vanilla buttercream and pipe a generous spiral, starting from the outside and working my way to the center. The key is maintaining steady pressure for uniform swirls.

While the buttercream is still fresh, I drizzle my slightly cooled chocolate ganache over each cupcake. I’ve found that moving my hand in a quick zigzag motion creates the most appealing drizzle pattern. The ganache should be fluid but not too hot, or it’ll melt the buttercream.

For the finishing touches, I immediately add rainbow sprinkles – they’ll stick perfectly to the wet ganache. Finally, I crown each cupcake with a maraschino cherry. This isn’t just for looks – it’s that iconic banana split touch that makes everyone smile!

Keeping Them Fresh

Through much trial and error, I’ve discovered the best storage methods:

For short-term storage, these cupcakes stay fresh at room temperature in an airtight container for up to 2 days. If you need them to last longer, the refrigerator is your friend – they’ll keep for up to 5 days when properly covered. Just remember to bring them to room temperature about 30 minutes before serving for the best taste and texture.

For make-ahead plans, these cupcakes freeze beautifully for up to 3 months. I wrap them individually in plastic wrap, then store them in an airtight container. When it’s time to serve, I thaw them overnight in the refrigerator.

Creating these banana split cupcakes has become one of my favorite baking projects. They bring together the nostalgic flavors of a classic banana split in an elegant, handheld treat that never fails to delight. Whether you’re celebrating a special occasion or just craving something special, these cupcakes are guaranteed to bring smiles to everyone’s faces. Happy baking!