These delightful Banana Split Cupcakes are the ultimate dessert for anyone craving a classic ice cream parlor treat in a convenient, portable format. This recipe transforms the beloved banana split into moist, flavorful cupcakes, perfect for parties, potlucks, or just a special weeknight indulgence.
Key Ingredients for Banana Split Cupcakes
For the Cupcakes:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup milk
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam or preserves
- 1/4 cup pineapple preserves
- 2 tablespoons chocolate syrup
For the Toppings:
- Whipped cream
- Chopped maraschino cherries
- Chopped nuts (peanuts or walnuts)
- Chocolate sprinkles or mini chocolate chips
How to Make Banana Split Cupcakes
Whip up a batch of these Banana Split Cupcakes in under an hour, and get ready for a flavour explosion! The cupcakes are incredibly moist thanks to ripe bananas, while the triple-swirl frosting mimics the iconic toppings of a classic banana split. This recipe is surprisingly simple, making it an ideal choice for bakers of all levels.
Step-by-Step Instructions
Prepare the Cupcake Batter:
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate bananas: Add the mashed ripe bananas to the wet ingredients and mix until just combined.
- Alternate dry and wet: Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fill liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Prepare the Triple-Swirl Frosting:
- Cream butter: In a large bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy.
- Add powdered sugar and milk: Gradually add the sifted powdered sugar, alternating with the milk, beating until smooth and well combined. Stir in the vanilla extract.
- Divide and flavor: Divide the frosting into three equal portions.
- Strawberry swirl: Add the strawberry jam to one portion and mix until evenly combined.
- Pineapple swirl: Add the pineapple preserves to another portion and mix until evenly combined.
- Chocolate swirl: Add the chocolate syrup to the remaining portion and mix until evenly combined.
- Prepare for piping: Transfer each colored frosting into separate piping bags fitted with desired tips (or simply use spoons if you prefer a rustic look).
Assemble the Banana Split Cupcakes:
- Frost the cupcakes: Once the cupcakes are completely cool, pipe or spoon a generous swirl of each frosting flavor onto the top of each cupcake, alternating the colors and creating a marbled effect or distinct swirls.
- Add toppings: Decorate each cupcake with a dollop of whipped cream, a maraschino cherry, a sprinkle of chopped nuts, and chocolate sprinkles.
Why You’ll Love This Banana Split Cupcakes
You’ll absolutely adore these Banana Split Cupcakes because they capture the essence of a classic, messy, and utterly delightful banana split in a perfectly portioned and easy-to-eat format. The incredibly moist banana cake base provides a tender foundation, while the decadent triple-swirl frosting, featuring strawberry, pineapple, and chocolate notes, brings that signature ice cream parlor taste right to your kitchen. Making these at home is not only incredibly rewarding but also a fantastic cost-saver compared to purchasing individual desserts, allowing you to enjoy a festive and flavorful treat without breaking the bank. Imagine the joy of biting into that tender cake topped with swirls of fruity and chocolatey goodness – it’s a guaranteed smile-maker! Unlike a standard chocolate or vanilla cupcake, these offer a complex symphony of flavors that truly celebrate the joy of a banana split. So, ditch the spoons and dive into a batch of these delicious treats; your taste buds will thank you!
These Banana Split Cupcakes are more than just a dessert; they’re an experience that brings a smile and a sense of nostalgic fun. Whether you’re hosting a birthday party or simply looking for a way to brighten any day, these cupcakes are a guaranteed crowd-pleaser that offer a delightful escape to a simpler time. So, gather your ingredients, unleash your inner pastry chef, and prepare to be amazed by how easily you can create these extraordinary treats right in your own home. What are you waiting for? Give these Banana Split Cupcakes a try today and taste the magic!
Storing and Reheating Tips
- Refrigeration: Store any leftover Banana Split Cupcakes in an airtight container in the refrigerator for up to 3-4 days. This helps maintain the freshness of both the cake and the frosting, especially if it contains dairy.
- Freezing: For longer storage, you can freeze the unfrosted cupcake bases. Wrap them tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They will keep for up to 2-3 months. Thaw at room temperature before frosting.
- Reheating: These cupcakes are best enjoyed at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving to soften the frosting. They are not typically reheated.
Final Thoughts
These Banana Split Cupcakes are a delightful and easy way to enjoy a beloved frozen treat in a new, portable form. Give them a try for your next gathering and experience the cheerful flavors of a classic banana split brought to life in cupcake form!
Banana Split Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.0.5 cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Add the mashed ripe bananas to the wet ingredients and mix until just combined.1 cup mashed ripe bananas
- Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup milk
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened unsalted butter with an electric mixer until smooth and creamy.1 cup unsalted butter
- Gradually add the sifted powdered sugar, alternating with the milk, beating until smooth and well combined. Stir in the vanilla extract.3 cups powdered sugar, 0.25 cup milk, 1 teaspoon vanilla extract
- Divide the frosting into three equal portions.
- Add the strawberry jam to one portion and mix until evenly combined.0.25 cup strawberry jam or preserves
- Add the pineapple preserves to another portion and mix until evenly combined.0.25 cup pineapple preserves
- Add the chocolate syrup to the remaining portion and mix until evenly combined.2 tablespoons chocolate syrup
- Transfer each colored frosting into separate piping bags fitted with desired tips (or simply use spoons if you prefer a rustic look).
- Once the cupcakes are completely cool, pipe or spoon a generous swirl of each frosting flavor onto the top of each cupcake, alternating the colors and creating a marbled effect or distinct swirls.
- Decorate each cupcake with a dollop of whipped cream, a maraschino cherry, a sprinkle of chopped nuts, and chocolate sprinkles.whipped cream, chopped maraschino cherries, chopped nuts (peanuts or walnuts), chocolate sprinkles or mini chocolate chips