Homemade Banana Split Cupcakes Recipe

Introduction

These homemade banana split cupcakes capture the classic flavors of a banana split in a delightful, portable treat. Soft banana-infused cake topped with creamy frosting, chocolate drizzle, nuts, and a cherry makes for a nostalgic and delicious dessert.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup chocolate chips (melted for drizzling)
• 1/2 cup chopped walnuts or pecans
• 8 maraschino cherries
• 1 cup whipped cream or buttercream frosting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a separate bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Fold in the mashed bananas, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Step 5: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
7. Step 7: Once cooled, frost each cupcake generously. Drizzle melted chocolate over the frosting, sprinkle with chopped nuts, and top with a maraschino cherry. Serve and enjoy!

Tips & Variations

• Use very ripe bananas for the best natural sweetness and flavor.
• Substitute walnuts with pecans or almonds for different nutty notes.
• For a richer drizzle, mix the melted chocolate with a little cream to make a ganache.
• Try a cream cheese frosting instead of buttercream or whipped cream for a tangy twist.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. If frosted with whipped cream, consume within 1 day for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze banana split cupcakes?

Yes, you can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw completely before frosting and serving.

What can I use instead of maraschino cherries?

You can substitute with fresh cherries, chopped strawberries, or even small pieces of pineapple to keep the tropical banana split theme.

Homemade Banana Split Cupcakes Recipe

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Enjoy the delightful taste of a classic banana split in cupcake form with these Homemade Banana Split Cupcakes. Moist banana-infused cupcakes are topped with creamy frosting, drizzled with rich melted chocolate, sprinkled with crunchy nuts, and crowned with a maraschino cherry, creating a perfect handheld dessert that captures all the flavors of a traditional banana split.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas

Toppings and Decorations

• 1/2 cup chocolate chips (melted for drizzling)
• 1/2 cup chopped walnuts or pecans
• 8 maraschino cherries
• 1 cup whipped cream or buttercream frosting

Instructions

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
3. Combine wet ingredients: In a separate bowl, blend the melted butter and sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract for flavor.
4. Incorporate bananas and dry ingredients: Fold in the mashed ripe bananas until smooth. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to keep the batter light and tender; be careful not to overmix.
5. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating the cupcakes are fully cooked.
7. Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack before decorating to prevent melting the frosting.
8. Decorate: Once cooled, frost each cupcake generously with whipped cream or buttercream frosting. Drizzle melted chocolate chips over the frosting, sprinkle with chopped walnuts or pecans, and top each cupcake with a maraschino cherry.
9. Serve: Serve immediately and enjoy the delicious banana split-inspired treat!

Notes

• Ensure bananas are ripe for maximum sweetness and moisture.
• Do not overmix the batter to maintain a light cupcake texture.
• Allow cupcakes to cool fully before frosting to avoid melting.
• You can substitute walnuts with pecans or any preferred nut.
• For a dairy-free version, use vegan butter and frosting alternatives.

Keywords: banana split cupcakes, banana cupcakes, homemade cupcakes, chocolate drizzle, nut topping, maraschino cherry, classic dessert