Banana Split Cupcakes Recipe

Banana split cupcakes are a delightful reimagination of the iconic banana split sundae, transformed into a portable, festive treat perfect for summer parties, birthdays, or anytime you crave a nostalgic dessert.

These cupcakes combine a moist banana-infused cake base with creamy vanilla buttercream frosting, drizzled with rich chocolate ganache, and topped with classic banana split garnishes like sprinkles and maraschino cherries.

This recipe blends textures and flavors seamlessly, offering a crowd-pleasing dessert that’s as visually appealing as it is delicious. With simple steps and accessible ingredients, you can bring the joy of a banana split to your next celebration in cupcake form.

Ingredients Checklist

Gather these ingredients before starting to ensure a smooth baking and decorating process. Each component is crucial for achieving the perfect balance of flavor and texture.

For the Banana Cupcakes:

• 1¼ cups (170 g) all-purpose flour

• 1 cup (180 g) granulated sugar

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 cup (231 g) buttermilk, room temperature

• ¼ cup (50 g) vegetable oil

• 1 large egg, room temperature

• 1 teaspoon pure vanilla extract

• ½ cup mashed ripe bananas

• 2 tablespoons unsweetened cocoa powder (optional—adjust or omit depending on desired flavor profile)

For the Vanilla Buttercream Frosting:

• Butter-flavored Crisco baking stick

• Unsalted butter

• Powdered sugar

• Pinch of salt

• Whipping cream

• Vanilla extract

• Strawberry jam (for frosting variation and color)

• Red food coloring (optional)

For the Chocolate Ganache:

• Semi-sweet chocolate chips or chopped chocolate

• Heavy cream

Decorations and Garnishes:

• Rainbow sprinkles

• Maraschino cherries

• Cupcake liners

• Optional: fresh banana slices or chopped nuts for extra texture

Step-by-Step Instructions

This recipe guides you through each phase: from moist cupcakes to smooth frosting, and decadent ganache, finishing with charming decoration.

1. Preheat and Prepare:

• Preheat oven to 350ºF (175ºC). Line muffin pans with cupcake liners.

2. Make the Banana Cupcake Batter:

• In a mixing bowl, cream together butter and sugars until light and fluffy.

• Add the egg and vanilla extract, beating well.

• Stir in mashed bananas.

• In a separate bowl, whisk together flour, baking powder, baking soda, and cocoa powder (if using).

• Alternately add dry ingredients and buttermilk to the wet ingredients, mixing gently and avoiding overmixing.

• Fill each cupcake liner about two-thirds full.

3. Bake and Cool:

• Bake cupcakes for 17-20 minutes or until a toothpick inserted comes out clean.

• Let cupcakes cool completely on a wire rack before frosting.

4. Prepare Vanilla Buttercream Frosting:

• Beat together Crisco and butter until creamy.

• Gradually add powdered sugar and a pinch of salt.

• Split the frosting into two bowls: add vanilla extract and whipping cream to one for classic vanilla buttercream; to the other, add strawberry jam and optional red food coloring.

• Beat both until light and fluffy.

5. Make Chocolate Ganache:

• Heat heavy cream until nearly boiling.

• Pour over chopped chocolate and let sit for 1 minute.

• Stir gently until smooth and glossy.

• Allow ganache to cool slightly before drizzling.

6. Assemble and Decorate:

• Use a piping bag fitted with a large round tip to swirl vanilla buttercream atop each cupcake, mimicking soft-serve ice cream.

• Drizzle chocolate ganache generously over the frosting.

• Sprinkle rainbow sprinkles immediately so they stick.

• Top each cupcake with a maraschino cherry for a classic finish.

Tips for Perfect Results

To elevate your banana split cupcakes, keep these tips in mind:

• Use ripe bananas: The riper, the sweeter and more flavorful your cupcakes will be.

• Room temperature ingredients: Ensure butter, egg, and buttermilk are at room temp for even mixing.

• Avoid overmixing: Overmixing leads to dense cupcakes; mix until ingredients are just combined.

• Pipe frosting while ganache is still slightly warm: This helps ganache set beautifully on frosting.

• Chill cupcakes if frosting becomes too soft: Refrigerate briefly before serving.

• Fresh cherries: Use fresh cherries or well-drained maraschino cherries for best texture.

• Customize frosting: Experiment with different flavors and colors to match occasions or themes.

Serving Suggestions

Bring extra flair to your banana split cupcakes with these serving ideas:

• Serve on colorful platters or tiered stands for festive presentation.

• Add a side of fresh sliced bananas or nuts for guests who enjoy extra texture.

• Pair with cold milk or iced tea to balance sweetness.

• Offer whipped cream and extra chocolate sauce for those who want to indulge further.

• Create a banana split cupcake bar where guests decorate their cupcakes with various toppings.

Final Thoughts

Banana split cupcakes are a playful and delicious way to enjoy the nostalgic flavors of a banana split sundae with the convenience and fun of cupcakes.

From the moist banana cake to the creamy vanilla frosting and rich chocolate ganache, each bite captures the essence of this classic dessert.

Whether for kids’ parties, summer celebrations, or just a sweet treat, this recipe provides clear, easy steps to deliver impressive results.

With room for customization and a visually appealing finish, banana split cupcakes are sure to delight your guests and become a favorite in your baking repertoire.