Banana Split Cupcakes Recipe

**Banana Split Cupcakes Recipe**

*A Fun and Fruity Twist on a Classic Ice Cream Sundae in Cupcake Form!*

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### Introduction

Transform a beloved ice cream parlor favorite into a playful and delicious dessert you can enjoy any time—without the melty mess! These **Banana Split Cupcakes** combine the best flavors of a traditional banana split: ripe bananas, chocolate, strawberries, pineapple, and whipped cream—all stacked into a charming cupcake. With layers of moist banana cake, fruit-flavored fillings, whipped frosting, chocolate drizzle, and a cherry on top, these cupcakes are a true celebration of flavor and nostalgia.

Perfect for birthdays, summer parties, or anytime you’re craving something fun and whimsical, this recipe walks you through each step in creating a multi-layered treat that’s both impressive and delightfully simple.

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### Ingredients (Makes 12 cupcakes)

#### For the Banana Cupcake Base:

* 1 ½ cups all-purpose flour

* 1 teaspoon baking soda

* ½ teaspoon baking powder

* ¼ teaspoon salt

* ½ cup unsalted butter, room temperature

* ¾ cup granulated sugar

* 2 large eggs

* 1 teaspoon vanilla extract

* ⅓ cup sour cream

* 2 ripe bananas, mashed

#### For the Fillings:

* ¼ cup crushed pineapple, drained

* ¼ cup strawberry jam or preserves

* ¼ cup hot fudge sauce (plus more for topping)

#### For the Whipped Cream Frosting:

* 1 cup heavy whipping cream

* 2 tablespoons powdered sugar

* ½ teaspoon vanilla extract

#### For Garnish:

* ¼ cup chopped peanuts or walnuts

* 12 maraschino cherries

* Chocolate sprinkles (optional)

* Fresh strawberries or banana slices (optional)

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### Instructions

#### Step 1: Make the Banana Cupcakes

1. **Preheat your oven** to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. **Whisk together the dry ingredients**: flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

3. In a large bowl, **cream the butter and sugar** together using a hand or stand mixer until light and fluffy (about 2–3 minutes).

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.

5. **Fold in the mashed bananas** until just combined. Add the dry ingredients gradually, mixing until just incorporated—don’t overmix.

6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

7. **Bake for 18–20 minutes**, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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#### Step 2: Core and Fill the Cupcakes

1. Once the cupcakes are cool, use a small knife or cupcake corer to **remove a small piece from the center** of each cupcake (about halfway down).

2. Fill **four cupcakes with strawberry jam**, four with **crushed pineapple**, and the remaining four with **hot fudge sauce** using a piping bag or spoon. Replace a small piece of the cupcake on top to seal.

This step mimics the layered flavors of a banana split while offering surprises in each bite.

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#### Step 3: Make the Whipped Cream Frosting

1. In a chilled mixing bowl, **whip the heavy cream, powdered sugar, and vanilla extract** until stiff peaks form. Be careful not to overbeat.

2. Spoon the whipped cream into a piping bag fitted with a large star tip and **pipe generous swirls** onto each cupcake.

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#### Step 4: Decorate the Cupcakes

1. Drizzle warm (but not hot) **hot fudge sauce** over the whipped topping.

2. Sprinkle with **chopped peanuts** and, if desired, **chocolate sprinkles**.

3. Top each cupcake with a bright red **maraschino cherry** and a slice of fresh strawberry or banana if desired.

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### Tips & Variations

* **Storage**: Because of the whipped cream frosting, these cupcakes should be refrigerated if not served immediately. Let them sit at room temperature for 10–15 minutes before eating.

* **Whipped Cream Alternatives**: You can use stabilized whipped cream or whipped topping to prevent melting if serving outdoors.

* **Make it boozy**: Add a teaspoon of dark rum or banana liqueur to the cupcake batter for an adult twist.

* **Add a cone crunch**: Top each frosted cupcake with a small sugar cone piece for added crunch and a nod to the classic sundae cone.

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### Final Thoughts

These **Banana Split Cupcakes** are the kind of dessert that brings smiles the moment they hit the table. They’re vibrant, joyful, and brimming with nostalgic flavor—but in a neat, handheld form. The best part? Each cupcake holds a unique filling, so guests will love the surprise inside.

Whip up a batch for your next celebration or just as a fun baking adventure. No spoons or sundae glasses required—just peel back the liner and dig in.

Would you like a printable version of this recipe or a variation with chocolate banana cake?