Description
These banana split cupcakes are a delightful fusion of the classic banana split and a fluffy cupcake, perfect for parties, birthdays, or a fun baking day at home.
Ingredients
Scale
- 2 ripe bananas
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) melted butter
- 2 large eggs
- 1/3 cup (80ml) milk
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- Whipped cream
- Chocolate syrup
- Sprinkles
- Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash 2 ripe bananas until smooth. Add melted butter, granulated sugar, and eggs. Stir until well combined.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, alternating with milk. Stir until just combined—don’t overmix.
- Use an ice cream scoop to divide the batter evenly into the liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Pipe whipped cream onto each cupcake, drizzle with chocolate syrup, add sprinkles, and top with a cherry.
Notes
Don’t overmix the batter to avoid dense cupcakes. Use room temperature ingredients for a smoother batter. Ensure cupcakes are completely cool before decorating with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
Keywords: banana split cupcakes, banana dessert, party cupcakes, easy dessert recipe