Homemade Banana Split Cupcakes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- 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.
- 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.
- Add Mix-ins: Fold in the chocolate chips and chopped walnuts or pecans evenly throughout the batter.
- 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.
- 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.
- Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack before decorating to prevent melting of the frosting.
- 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
