Banana Split Cupcakes

5 from 1 vote

Delightful cupcakes inspired by the classic banana split dessert, featuring creamy bananas, juicy strawberries, and rich chocolate.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Keyword: Cupcakes, Easy

Servings: servings

Calories: 250kcal

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.

For a nut-free version, simply skip the chopped nuts. Use really ripe bananas for maximum flavor and moistness.