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
