Banana Split Cupcakes
These colorful banana split cupcakes bring the classic dessert into a fun and festive cupcake form, perfect for celebrations.
Equipment
- 1 muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing bowls for dry and wet ingredients
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup mashed ripe bananas
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings
- 1 cup whipped cream
- 12 maraschino cherries
- 1/4 cup chocolate syrup
- 1/4 cup chopped nuts
- sprinkles optional
Instructions
Preparation
- Preheat your oven to 350°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with milk, until just combined.
- Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, top each cupcake with a dollop of whipped cream, a drizzle of chocolate syrup, a maraschino cherry, and a sprinkle of chopped nuts. Add sprinkles if desired.
- Serve immediately at room temperature, perfect for parties and celebrations.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Notes
Pro Tips: Use ripe bananas for a more intense flavor. Ensure all ingredients are at room temperature for even mixing.
Ingredient Substitutions: Substitute whipped cream with cream cheese frosting for a different texture.
How to Serve: Best served fresh with extra toppings for guests to customize.
Storage & Freshness: Store in an airtight container in the fridge, consume within 3 days for optimal freshness.
Make-Ahead Tips: Bake cupcakes a day in advance, and decorate on the day of serving for best results.
Ingredient Substitutions: Substitute whipped cream with cream cheese frosting for a different texture.
How to Serve: Best served fresh with extra toppings for guests to customize.
Storage & Freshness: Store in an airtight container in the fridge, consume within 3 days for optimal freshness.
Make-Ahead Tips: Bake cupcakes a day in advance, and decorate on the day of serving for best results.