Fluffy banana cupcakes filled with sweet strawberry jam, topped with clouds of whipped vanilla cream, drizzled with melted chocolate, and crowned with sprinkles and a cherry—these Banana Split Cupcakes are everything I love about the classic ice cream dessert, baked into a handheld treat. Each bite is creamy, fruity, chocolatey, and bursting with nostalgic flavor.
Why You’ll Love This Recipe
I love how these cupcakes blend all the best parts of a banana split into one adorable and delicious package. The banana cupcake base is moist and light, thanks to mashed banana and sour cream. The strawberry jam adds a fruity surprise center, while the whipped vanilla topping keeps things airy. Then there’s the silky chocolate drizzle, playful sprinkles, and that bright maraschino cherry to finish it off—it’s a party in every bite. Whether for birthdays, bake sales, or just fun weekend baking, I find these cupcakes always steal the spotlight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup mashed ripe banana (about 1 medium)
¼ cup sour cream
2 tablespoons milk
For the Filling & Topping:
½ cup strawberry jam
1 ½ cups heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup semisweet chocolate chips
1 tablespoon coconut oil (or shortening)
Rainbow sprinkles
12 maraschino cherries with stems
Directions
I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, I beat the butter and sugar until it turns light and fluffy. I add the eggs one at a time, followed by the vanilla, mashed banana, sour cream, and milk, mixing until smooth.
I gradually mix the dry ingredients into the wet mixture, being careful not to overmix.
Next I divide the batter evenly into the cupcake liners and bake for 18–20 minutes, until a toothpick comes out clean. I let them cool completely.
Once cool, I use a small knife or cupcake corer to remove the center of each cupcake, filling each with 1–2 teaspoons of strawberry jam.
To make the topping, I whip the heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks form. I either pipe or spoon the whipped cream on top of each cupcake.
I melt the chocolate chips with coconut oil in 20-second bursts in the microwave, stirring until smooth, and drizzle over the whipped topping.
Finally, I top each cupcake with sprinkles and a cherry.
Servings and timing
Servings: 12 cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Calories: Approximately 310 kcal per cupcake
Variations
Chocolate Banana Version: I sometimes mix mini chocolate chips into the batter for more chocolate in every bite.
Different Jam Fillings: I like to switch the strawberry jam with raspberry or cherry jam when I want a twist.
Ice Cream-Inspired Frosting: Instead of whipped cream, I occasionally use a stabilized whipped frosting or even buttercream with banana or strawberry flavor.
Nutty Topping: Chopped peanuts or walnuts give a salty crunch that reminds me of classic banana splits.
Gluten-Free: I’ve also made this recipe using a gluten-free flour blend with great results.
Storage/Reheating
I store these cupcakes in the refrigerator due to the whipped cream topping. They keep well for up to 3 days in an airtight container. I recommend placing them in a single layer to keep the toppings intact. I don’t suggest reheating since they’re best enjoyed chilled or at room temperature.
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FAQs
How do I keep the whipped topping from deflating?
I always chill the bowl and beaters before whipping the cream. This helps form stiff peaks that last longer. Stabilizing the cream with powdered sugar and vanilla also helps maintain the shape.
Can I make these cupcakes in advance?
Yes, I often bake the cupcakes a day ahead and store them (unfilled and unfrosted) in an airtight container. I fill and decorate them the day I serve them to keep everything fresh.
Can I freeze these cupcakes?
I can freeze the cupcakes (without filling or topping) for up to 2 months. Then I thaw them overnight in the fridge and decorate them after thawing. I don’t recommend freezing the whipped topping or chocolate drizzle.
What can I use instead of coconut oil?
I’ve substituted shortening or even a bit of butter in the melted chocolate. Coconut oil adds shine, but any fat that helps smooth the chocolate will work.
Are these cupcakes kid-friendly?
Absolutely—I find kids love helping decorate them with sprinkles and cherries. Just be sure to supervise the chocolate melting step if kids are helping.
Conclusion
Banana Split Cupcakes are a fun and festive dessert that turns a beloved classic into an easy-to-share treat. I love making them for parties or special occasions when I want something both nostalgic and exciting. With their fluffy banana base, jammy center, creamy topping, and all those signature banana split touches, they’re guaranteed to impress.
📖 Recipe:
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Banana Split Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Fluffy banana cupcakes filled with strawberry jam, topped with whipped vanilla cream, a drizzle of melted chocolate, sprinkles, and a cherry—these Banana Split Cupcakes bring the flavors of the classic ice cream dessert into a fun handheld treat.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup mashed ripe banana (about 1 medium)
¼ cup sour cream
2 tablespoons milk
½ cup strawberry jam
1 ½ cups heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup semisweet chocolate chips
1 tablespoon coconut oil (or shortening)
Rainbow sprinkles
12 maraschino cherries with stems
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla, mashed banana, sour cream, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Use a small knife or cupcake corer to remove the center of each cupcake and fill with 1–2 teaspoons of strawberry jam.
- Whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form. Pipe or spoon onto each cupcake.
- Melt the chocolate chips with coconut oil in 20-second intervals in the microwave, stirring until smooth. Drizzle over the whipped cream.
- Top each cupcake with rainbow sprinkles and a maraschino cherry.
Notes
Chill your mixing bowl and beaters before whipping the cream to help it hold shape.
The cupcakes can be baked a day in advance and decorated later for best freshness.
Store cupcakes in a single layer in the fridge to preserve the topping.
You can freeze undecorated cupcakes for up to 2 months.
Swap in raspberry or cherry jam for a fruity variation.
Use shortening or butter if you don’t have coconut oil for the chocolate drizzle.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
