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Banana Split Cupcakes

Banana Split Cupcakes That Bring Joy to Every Bite

These delightful Banana Split Cupcakes combine soft banana cupcakes with classic toppings for a nostalgic and portable treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups all-purpose flour substitute with gluten-free flour for gluten-free option
  • 1 teaspoon baking powder ensure it’s fresh for effective rising
  • 1 pinch salt enhances flavor balance
  • ½ cup unsalted butter (melted) can substitute with vegetable oil for dairy-free
  • 1 cup granulated sugar for less sweetness, consider using coconut sugar
  • 2 large eggs substitute with flax eggs or applesauce for egg-free
  • 1 teaspoon vanilla extract almond extract can be a substitute
  • 1 cup mashed ripe bananas frozen bananas can be used after thawing
  • ½ cup chocolate chips adds melty chocolate flavor
  • ½ cup chopped walnuts or pecans omit for nut-free alternatives
Toppings
  • 12 pieces maraschino cherries decorative topping for a classic finish
  • 1 cup whipped cream or buttercream frosting choose based on preference

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • Spoon

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
  3. In a separate larger bowl, mix ½ cup of melted unsalted butter with 1 cup of granulated sugar until smooth. Gradually add 2 large eggs and then stir in 1 teaspoon of vanilla extract.
  4. Fold in 1 cup of mashed ripe bananas to the wet mixture.
  5. Gently add the dry ingredients to the wet banana mixture in batches, stirring until just combined.
  6. Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  9. Frost the cooled cupcakes with whipped cream or buttercream, drizzle with chocolate sauce, sprinkle with nuts, and top with a maraschino cherry.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Gently mix the batter to keep cupcakes light. Ensure baking powder is fresh for good rise. Let cupcakes cool completely before frosting.

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