If you love classic desserts with a fun twist, you’re in for a treat! Banana Split Cupcakes are a delightful combination of everything you already adore about a traditional banana split—creamy bananas, juicy strawberries, rich chocolate, and whipped cream—all neatly tucked into a soft, moist cupcake. The first time I baked these, my kitchen was instantly filled with the nostalgic scent of a 1950s ice cream parlor, and my family queued up with eager forks and big smiles. Here’s a fun fact: banana splits were invented over a century ago as an over-the-top soda fountain treat, and now their playful spirit is alive and well in cupcake form. These cupcakes are not only quick to make but also perfect for parties and family gatherings. If you’ve tried our Triple Chocolate Brownie Bites recipe, you already know how much fun dessert mashups can be! Get ready to fall in love with this easy, crowd-pleasing recipe that’s guaranteed to create sweet memories.
What is Banana Split Cupcakes?
Ever wondered what would happen if you took your favorite childhood dessert and gave it a grown-up twist? That’s exactly what Banana Split Cupcakes are all about! The name alone sparks curiosity—who decided to turn a classic sundae into a cupcake, anyway? Maybe it’s just because “the way to a man’s heart is through his stomach,” and what better way than with cupcakes? Each bite is a mini celebration, complete with all the fixings. Ready to make snack time—or dessert—a bit more whimsical? Roll up your sleeves and let’s whip up some Banana Split Cupcakes!
Why You’ll Love This
Banana Split Cupcakes are a dessert lover’s dream. The main highlight? Each cupcake is bursting with real banana flavor and dotted with juicy strawberries and pineapple, all topped off with luscious chocolate syrup and billowy whipped cream. Making them at home isn’t just fun—it’s also a money-saver compared to ordering fancy bakery treats or grabbing sundae supplies at the ice cream shop. Plus, you’re in control of the toppings, which means you can pile on extra nuts, drizzle more syrup, or add as many cherries as you like! Compared to our popular Strawberry Shortcake Muffins, these cupcakes are even more playful, with a delightful mix of tropical fruit and nostalgic sundae flavor. Why not try both and see which one becomes your new favorite? Don’t wait—your taste buds are ready for celebration!
How to Make
Quick Overview
Banana Split Cupcakes are surprisingly simple to put together, even if you’re new to baking. The cupcakes bake up soft and moist with the help of mashed bananas and sour cream, making them deliciously tender. The best part? They can be prepared in about 45 minutes start to finish, so you won’t have to wait long before indulging in this delicious, retro-inspired dessert. Each cupcake is crowned with classic toppings for that true banana split feel—no bowl or spoon required!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup chopped strawberries
- 1/2 cup crushed pineapple, drained
- 1/4 cup chocolate syrup
- 1/4 cup chopped nuts (optional)
- Whipped cream (for topping)
- Maraschino cherries (for topping)
Step-by-Step
-
Preheat your oven to 350°F (180°C). Line a standard 12-cup muffin tin with cupcake liners.
-
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. You can use an electric hand mixer or stand mixer on medium speed.
-
Beat in the eggs, one at a time, until well incorporated. Add the vanilla extract and mix again.
-
Add in the mashed bananas, sour cream, and milk. Mix until just combined—the batter may look slightly lumpy but that’s okay.
-
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low until just combined. Do not overmix.
-
Gently fold in the chopped strawberries and crushed, drained pineapple.
-
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
-
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Once the cupcakes are cool, drizzle chocolate syrup over the tops, pipe or dollop whipped cream, sprinkle chopped nuts (if using), and finish each with a maraschino cherry.
-
Serve immediately or refrigerate until ready to enjoy.
What to Serve Banana Split Cupcakes With
Banana Split Cupcakes are a party on their own, but pairing them with other sweet treats or drinks takes them to the next level. Serve alongside a scoop of vanilla or strawberry ice cream for extra indulgence, or add a side of fresh fruit salad to balance the richness. They’re also fantastic with iced coffee, cold brew, or even a frothy milkshake. For a festive gathering, set up a cupcake sundae bar and let everyone top their own!
Top Tips for Perfecting
- For a nut-free version, simply skip the chopped nuts—they’re totally optional.
- Use really ripe bananas for maximum flavor and moistness. If your bananas aren’t quite ripe, you can speed up the process by placing them in a paper bag overnight.
- Don’t overmix your batter! Gentle folding gives you light, fluffy cupcakes.
- To make things extra special, try a swirl of strawberry or pineapple jam in the middle of each cupcake before baking.
- Make sure to cool the cupcakes completely before adding the whipped cream topping to prevent melting.
- Store-bought whipped cream is quick and easy, but homemade adds a gourmet touch.
Storing and Reheating Tips
Banana Split Cupcakes are best enjoyed fresh, but they store well, too! Place any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. If you plan to keep them longer, store the cupcakes (without toppings) in the freezer for up to 2 months—just wrap them individually in plastic wrap and place them in a freezer bag.
To serve from frozen, thaw the cupcakes overnight in the refrigerator and add fresh toppings just before serving. To refresh refrigerated cupcakes, let them sit at room temperature for 15-20 minutes before enjoying. Avoid microwaving topped cupcakes, as the whipped cream and chocolate syrup can melt.
FAQs
What can I use instead of sour cream?
If you don’t have sour cream, plain Greek yogurt is a fantastic substitute and keeps the cupcakes moist.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day or two in advance and store them without toppings. Add whipped cream, syrup, and cherries just before serving.
Can I use other fruits in the batter?
Yes! Feel free to swap in blueberries, raspberries, or even chopped peaches for a personalized spin.
Can these be made gluten-free?
Yes, substitute a 1:1 gluten-free baking flour for the all-purpose flour to make delicious gluten-free Banana Split Cupcakes.
How should I store leftover cupcakes with toppings?
Store in an airtight container in the refrigerator for up to 2 days. For best results, add whipped cream and cherries right before serving.
Conclusion
Banana Split Cupcakes are the ultimate nostalgic treat for dessert lovers of all ages. With their moist banana base, bursts of fruit throughout, and all the fun of a classic sundae in each bite, they’re sure to light up any gathering. The best part? They’re easy, quick, and adaptable—perfect for bakers at any skill level. Whether you’re looking for a birthday party centerpiece, a sweet addition to a summer barbecue, or a unique family dessert night, these cupcakes are guaranteed to impress. Give them a try, explore even more delicious recipes on the blog, and don’t forget to share your creations! Happy baking!
Banana Split Cupcakes
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Electric Mixer
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 0.25 cup milk
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 0.5 cup chopped strawberries
- 0.5 cup crushed pineapple, drained
Toppings
- 0.25 cup chocolate syrup
- 0.25 cup chopped nuts (optional) Optional for topping
- Whipped cream (for topping)
- Maraschino cherries (for topping)
Instructions
- Preheat your oven to 350°F (180°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, until well incorporated. Add the vanilla extract and mix again.
- Add in the mashed bananas, sour cream, and milk. Mix until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low until just combined. Do not overmix.
- Gently fold in the chopped strawberries and crushed, drained pineapple.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cupcakes are cool, drizzle chocolate syrup over the tops, pipe or dollop whipped cream, sprinkle chopped nuts (if using), and finish each with a maraschino cherry.
- Serve immediately or refrigerate until ready to enjoy.