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Banana Split Cupcakes

Banana Split Cupcakes That Will Change Your Dessert Game

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Delight in these Banana Split Cupcakes that blend nostalgic flavors in a quick and easy dessert experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour can be substituted with gluten-free flour
  • 1 teaspoon baking powder ensure it's fresh
  • a pinch salt standard table salt
  • 0.5 cups unsalted butter, melted can substitute with plant-based butter
  • 1 cup granulated sugar brown sugar can be used
  • 2 large eggs or flax eggs for vegan option
  • 1 teaspoon vanilla extract use pure vanilla for the best flavor
  • 1 cup mashed ripe bananas overripe is preferred
  • 0.5 cups chocolate chips can be omitted
For the Topping
  • 0.5 cups chopped walnuts or pecans omit for a nut-free version
  • 12 maraschino cherries for decoration
  • 1 cup whipped cream or buttercream frosting store-bought or homemade

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Spatula

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 mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, mix the melted butter and sugar until creamy, then add the eggs, vanilla, and bananas.
  4. Fold the dry ingredients into the wet ingredients gently until just combined.
  5. Spoon the batter into the muffin tin and bake for 18-20 minutes until a toothpick comes out clean.
  6. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Frost with whipped cream or buttercream, drizzle with chocolate sauce, sprinkle nuts, and top with a cherry.
  8. Refrigerate the frosted cupcakes for 10-15 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg

Notes

Use overripe bananas for the sweetest cupcakes. Avoid overmixing to maintain fluffiness.

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