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Banana Split Cupcakes

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Decadent banana cupcakes inspired by the classic ice cream parlor treat, these delightful desserts feature moist banana cake topped with a trio of frosting flavors, drizzled with chocolate, and finished with traditional banana split toppings. Each bite delivers the nostalgic flavors of vanilla, chocolate, strawberry, and banana in a handheld treat that’s perfect for parties or an extra-special dessert.

Ingredients

Scale

For the Banana Cupcakes:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • ⅓ cup sour cream, room temperature
  • 3 ripe bananas, mashed (about 1¼ cups)

For the Chocolate Frosting:

  • ½ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 2–3 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Vanilla Frosting:

  • ½ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 1–2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Strawberry Frosting:

  • ½ cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 2 tablespoons strawberry puree (from fresh or frozen strawberries)
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Toppings:

 

  • ¼ cup chocolate sauce for drizzling
  • 12 maraschino cherries with stems
  • ¼ cup chopped peanuts or walnuts
  • Sprinkles or rainbow jimmies
  • Fresh banana slices (optional, add just before serving)
  • Whipped cream (optional)
  • 12 mini popsicle sticks or colorful straws (optional, for decoration)

Instructions

  1. Prepare the Oven and Pans: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
  3. Cream Butter and Sugars: In a large bowl using an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  4. Add Wet Ingredients to Butter Mixture: Beat in the eggs one at a time, then add vanilla extract. Mix until well incorporated. Beat in the sour cream and mashed bananas until combined (mixture may look curdled, but that’s normal).
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Bake the Cupcakes: Fill each cupcake liner about ¾ full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the Chocolate Frosting: Beat butter until creamy. Add cocoa powder and mix until combined. Gradually add powdered sugar, alternating with heavy cream. Add vanilla extract and salt, and beat until light and fluffy, about 3-4 minutes.
  8. Make the Vanilla Frosting: Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Add vanilla extract and salt, and beat until light and fluffy, about 3-4 minutes.
  9. Make the Strawberry Frosting: Beat butter until creamy. Gradually add powdered sugar, alternating with strawberry puree. Add vanilla extract and salt, and beat until light and fluffy, about 3-4 minutes.
  10. Assemble the Cupcakes: Once the cupcakes are completely cool, pipe or spread each frosting flavor onto one-third of each cupcake, creating a tri-colored effect. Alternatively, place each frosting in separate piping bags and pipe three distinct swirls on each cupcake.
  11. Add the Toppings: Drizzle chocolate sauce over each cupcake. Sprinkle with chopped nuts and sprinkles. Top each cupcake with a maraschino cherry. If desired, add a small dollop of whipped cream and a mini popsicle stick or colorful straw.

Serving Suggestions:

 

Serve these festive cupcakes on colorful plates or in ice cream dishes for an authentic banana split experience. For an extra-special presentation, add fresh banana slices just before serving (they will brown if added too early). These cupcakes are perfect for birthday parties, summer celebrations, or ice cream-themed events. Consider serving alongside vanilla ice cream for the ultimate dessert experience.

Notes

Pro Tips:

  • Use very ripe bananas with plenty of brown spots for the sweetest, most flavorful cupcakes.
  • For easy frosting application, freeze the cooled cupcakes for 15-20 minutes before decorating.
  • If you’re short on time, you can use one batch of vanilla frosting and divide it into three portions, flavoring one with cocoa powder and one with strawberry puree or jam.

Common Mistakes to Avoid:

  • Overmixing the batter, which can lead to dense, tough cupcakes. Mix just until ingredients are combined.
  • Using underripe bananas, which won’t provide enough moisture or flavor.
  • Adding fresh banana slices too far in advance, as they will quickly brown. Add these just before serving or treat with a little lemon juice to prevent browning.

Storage Instructions:

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 15-20 minutes before serving for the best flavor and texture. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months. If frozen, thaw completely before frosting and decorating.

 

Enjoy your Banana Split Cupcakes!

Find it online: https://bakesbliss.com/banana-split-cupcakes/