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Homemade Banana Split Cupcakes

Delicious Homemade Banana Split Cupcakes That Wow Every Time

These Homemade Banana Split Cupcakes bring the joy of banana splits in cupcake form, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 teaspoon baking powder ensure it's fresh for best results
  • ¼ teaspoon salt omit if necessary for dietary restrictions
  • ½ cup unsalted butter (melted) can be replaced with vegetable oil or melted coconut oil
  • ¾ cup granulated sugar brown sugar can be used for a deeper flavor
  • 2 large eggs flax eggs can be used for a vegan version
  • 1 teaspoon vanilla extract almond extract can be used for a different twist
  • 1 cup mashed ripe bananas overripe bananas work best
  • 1 cup chocolate chips use dairy-free chips for a vegan variant
For the Topping
  • ½ cup chopped walnuts or pecans omit if nut allergies are a concern
  • 12 pieces maraschino cherries substitute with fresh cherries for a healthier option
  • 1 cup whipped cream or buttercream frosting light whipped cream for a lighter option; buttercream for richness

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing Bowls
  • whisk
  • Hand Mixer
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Whisk together.
  3. In a large bowl, mix ½ cup of melted unsalted butter and ¾ cup of granulated sugar until fluffy, then add 2 large eggs and 1 teaspoon of vanilla extract one at a time.
  4. Gently fold in 1 cup of mashed ripe bananas into the butter-sugar mixture until smooth.
  5. Gradually sift the dry ingredients into the wet mixture and mix until just combined.
  6. Fill each lined cupcake cup about two-thirds full with batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  8. Allow cupcakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  9. Frost each cupcake with your choice of whipped cream or buttercream frosting.
  10. Top with melted chocolate, chopped walnuts or pecans, and a maraschino cherry.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Use overripe bananas for best results and avoid overmixing to maintain fluffiness.

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