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Homemade Banana Split Cupcakes Recipe

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These Homemade Banana Split Cupcakes are a delicious twist on the classic banana split dessert. Moist banana-infused cupcakes are enhanced with chocolate chips and nuts, then topped with creamy frosting, drizzled chocolate, chopped nuts, and maraschino cherries for a delightful treat perfect for any occasion.

Ingredients

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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

Topping

  • 8 maraschino cherries
  • 1 cup whipped cream or buttercream frosting
  • Melted chocolate for drizzling (about 1/4 cup)
  • Additional chopped walnuts or pecans for garnish (about 2 tbsp)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and make removal easy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Combine Wet Ingredients: In a separate large bowl, mix the melted unsalted butter and granulated sugar until fully combined. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract to incorporate flavor.
  4. Add Bananas and Dry Ingredients: Fold in the mashed ripe bananas gently until smooth. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep cupcakes tender. Fold in chocolate chips and chopped walnuts or pecans evenly through the batter.
  5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool cupcakes completely on a wire rack.
  7. Frost and Decorate: Once the cupcakes are completely cooled, frost each generously with whipped cream or buttercream frosting. Drizzle melted chocolate over the frosting, then sprinkle with additional chopped nuts. Top each cupcake with a maraschino cherry for the classic banana split look.

Notes

  • Use very ripe bananas for the best flavor and moisture in the cupcakes.
  • If preferred, you can substitute walnuts with pecans or omit nuts to suit dietary preferences.
  • For a more authentic banana split flavor, consider adding a small amount of pineapple preserves or fresh pineapple bits in the batter or as a topping.
  • To melt chocolate easily, use a microwave in 20-second increments, stirring in between to prevent burning.
  • Store cupcakes in an airtight container in the refrigerator if using whipped cream frosting, and bring to room temperature before serving.

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

Find it online: https://www.cheftara.com/homemade-banana-split-cupcakes-recipe/