Homemade Banana Split Cupcakes Recipe

Introduction

These Homemade Banana Split Cupcakes capture the fun and flavor of a classic banana split dessert in a delightful cupcake form. Moist banana-infused cake, rich chocolate, crunchy nuts, and a cherry on top make these treats perfect for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans
• 8 maraschino cherries
• 1 cup whipped cream or buttercream frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a separate bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Fold in the mashed bananas, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Step 6: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
7. Step 7: Once cooled, frost each cupcake generously with whipped cream or buttercream frosting. Drizzle melted chocolate over the frosting, then sprinkle with chopped walnuts or pecans. Top each cupcake with a maraschino cherry for the classic finish.

Tips & Variations

• For extra chocolate flavor, fold some cocoa powder into the batter or add additional chocolate chips on top before baking.
• Use homemade banana puree for a fresher taste, ensuring bananas are very ripe for maximum sweetness.
• Replace nuts with toasted coconut flakes for a different texture and tropical twist.
• Chill cupcakes briefly before frosting to prevent the frosting from melting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days due to the fresh frosting and cherries. Let them sit at room temperature for about 20 minutes before serving. You can freeze the un-frosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes! Overripe bananas are actually ideal because they are sweeter and mash easily, lending natural sweetness and moisture to the cupcakes.

What frosting works best with these banana split cupcakes?

Whipped cream or a light buttercream frosting pairs beautifully, complementing the moist banana cake without overpowering the delicate flavors.

Homemade Banana Split Cupcakes Recipe

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4.5 from 131 reviews

These Homemade Banana Split Cupcakes bring the nostalgic flavors of a classic banana split into a delicious and moist cupcake form. Featuring ripe bananas, chocolate chips, chopped nuts, and topped with creamy frosting and maraschino cherries, these cupcakes are perfect for a festive dessert or a sweet treat.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

Toppings

• 8 maraschino cherries
• 1 cup whipped cream or buttercream frosting
• Melted chocolate for drizzling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter with granulated sugar until well combined. Add the eggs one at a time to the mixture, beating after each addition. Stir in the vanilla extract for flavor.
4. Add Bananas and Dry Ingredients: Fold in the mashed ripe bananas into the wet mixture until smooth. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
5. Add Mix-ins: Fold in the chocolate chips and chopped walnuts or pecans evenly throughout the batter.
6. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for expansion during baking.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
8. Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack before decorating to prevent melting of the frosting.
9. Frost & Decorate: Once cooled, frost each cupcake generously with whipped cream or buttercream frosting. Drizzle melted chocolate over the frosting, sprinkle with additional chopped nuts if desired, and top each cupcake with a maraschino cherry for the classic banana split finish.

Notes

• Ensure bananas are very ripe for maximum sweetness and moisture.
• You can substitute walnuts or pecans based on personal preference or allergies.
• Use room temperature ingredients for better mixing and texture.
• Do not overmix the batter as it can lead to dense cupcakes.
• Chilling the frosting can help in easier spreading or piping on the cupcakes.
• Store cupcakes in an airtight container in the refrigerator if not serving immediately due to the whipped cream or buttercream frosting.

Keywords: banana split cupcakes, homemade cupcakes, banana cupcakes, chocolate chip cupcakes, dessert recipe, party cupcakes