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
Notes
Store any leftover Banana Split Cupcakes in an airtight container in the refrigerator for up to 3-4 days. 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. 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.
