These Banana Split Cupcakes are a fun twist on the classic dessert! With banana-flavored cake, creamy frosting, and tasty toppings like sprinkles and cherries, they’re irresistible!
Making these cupcakes feels like a party in the kitchen! I love adding extra cherries on top so I can eat them later—because who doesn’t love a cherry? 🍒
They are super easy to whip up, and the best part is you can customize them however you like. Sometimes I sneak in a little chocolate sauce, and it makes them even better!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes. If you’re looking for a gluten-free option, you can try a gluten-free all-purpose blend. Just make sure it has xanthan gum included for better texture.
Ripe Bananas: Mashed ripe bananas give great flavor and moisture. If you don’t have ripe bananas, you can quickly ripen them in the oven at 300°F for about 15-20 minutes or use unsweetened applesauce as a substitute.
Buttermilk: This adds richness and helps with rising. If you don’t have buttermilk, mix ½ cup of milk with 1 ½ teaspoons of vinegar or lemon juice and let it sit for 5 minutes. It works just fine!
Unsalted Butter: Butter adds creaminess to both the batter and frosting. You can replace it with vegetable oil for cupcakes but stick to butter for frosting for that creamy texture. For a dairy-free option, use coconut oil.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar is key for a fluffy texture in your cupcakes. Make sure your butter is softened but not melted; it should give slightly when pressed. Here’s how to get it just right:
- In a large mixing bowl, beat the softened butter using an electric mixer on medium speed until smooth.
- Add the granulated sugar slowly while continuing to mix.
- Beat together until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
This step incorporates air into the batter, leading to a lighter cupcake.
Why Is It Important to Alternate Dry Ingredients and Buttermilk?
When combining the dry ingredients with the wet, alternating them helps maintain a smooth batter without overmixing. Here’s a simple approach:
- Start with a scoop of the dry mixture, mix just until you don’t see flour.
- Add a bit of buttermilk and mix gently.
- Repeat this process, starting and ending with dry ingredients.
This method helps keep the structure and moistness you want in your cupcakes!
How to Make Banana Split Cupcakes?
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- ½ cup buttermilk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
For Toppings:
- Sliced bananas
- Maraschino cherries
- Chopped pecans or walnuts
- Chocolate syrup (optional)
How Much Time Will You Need?
This fun recipe will take about 15 minutes to prepare and 18-20 minutes to bake. After baking, let the cupcakes cool for about 5 minutes in the pan, and then cool completely on a wire rack. Don’t forget to factor in a bit of time for decorating your beautiful banana split cupcakes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—preheat your oven to 350°F (175°C). Get your muffin tin ready by lining it with cute cupcake liners so the cupcakes don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry mix, so set it aside for a bit.
3. Prepare the Batter:
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until it looks light and fluffy. Then, add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed bananas until everything is nicely combined.
4. Combine Mixtures:
Now it’s time to bring it all together! Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Start and end with your flour mixture. Mix everything until just combined—don’t overdo it!
5. Fill Cupcake Liners:
Spoon the banana batter into your lined cupcake tin, filling each liner about 2/3 of the way full. This way, they have room to rise!
6. Bake:
Slide the cupcakes into your preheated oven and bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center of one cupcake; if it comes out clean, they’re ready! Let them cool in the pan for about 5 minutes before transferring them to a wire rack.
7. Make the Frosting:
While your cupcakes are cooling, let’s whip up that tasty frosting! In a large bowl, beat the softened butter until it’s creamy. Gradually add the powdered sugar while mixing, so it doesn’t fly everywhere. Once mixed well, add the vanilla and enough heavy cream to reach your desired frosting texture—light and fluffy is the goal!
8. Frost the Cupcakes:
Once your delicious cupcakes are completely cool, go ahead and slather them generously with your banana-flavored buttercream frosting. Get creative with your frosting technique if you’d like!
9. Decorate:
Now for the fun part! Top each frosted cupcake with a few slices of banana, a maraschino cherry, and a sprinkle of chopped pecans or walnuts. If you really want to go all out, drizzle a bit of chocolate syrup on top too!
10. Serve:
All done! Now you can dive into your delightful banana split cupcakes. Enjoy sharing them with friends and family or savoring them all on your own!
Can I Substitute the All-Purpose Flour?
Yes! If you need a gluten-free option, you can use a 1:1 gluten-free flour blend instead of all-purpose flour. Just make sure it contains xanthan gum for the best results. If you want a healthier alternative, whole wheat flour can also work, but it may yield denser cupcakes.
How Can I Make This Recipe Dairy-Free?
You can substitute the buttermilk with almond milk or soy milk mixed with a teaspoon of vinegar for an instant dairy-free buttermilk. For the frosting, use a dairy-free butter substitute like coconut oil or a plant-based margarines. Just make sure to adjust the amount of heavy cream to achieve your desired consistency!
What Should I Do If My Bananas Aren’t Ripe Enough?
No worries! If your bananas aren’t ripe, you can speed up the ripening process by placing them in a brown paper bag at room temperature for a day or two. Alternatively, you can bake them at 300°F (150°C) for about 15-20 minutes until they turn dark and soft. Let them cool before mashing!
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. You can also freeze unfrosted cupcakes; wrap them individually in plastic wrap and place them in an airtight container. When ready to serve, thaw and add frosting!
