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Delicious Banana Split Cupcakes topped with whipped cream and cherries

Banana Split Cupcakes

Deliciously moist and fluffy cupcakes that capture the nostalgic flavors of a classic banana split, topped with your favorite drizzles and toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 ripe banana mashed
  • 0.5 cups buttermilk Can substitute with milk and vinegar mixture.
  • 1 teaspoon vanilla extract
Toppings
  • to taste Chocolate syrup
  • to taste Strawberry syrup
  • to taste Whipped cream
  • to taste Chopped nuts
  • to taste Maraschino cherries

Method
 

Baking
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the mashed banana and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, stirring until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
  8. Allow the cupcakes to cool completely.
  9. Once cooled, top each cupcake with whipped cream, drizzles of chocolate and strawberry syrup, chopped nuts, and a maraschino cherry on top.

Notes

For best results, allow cupcakes to cool entirely before adding whipped cream; otherwise, it may become messy. You can store un-frosted cupcakes in an airtight container in the fridge for about three days.