I am a sucker for ice cream, especially when it has hot fudge on to. That creamy cold vanilla with warm smooth rich chocolate on top… can’t you just taste it?! And then it gets even better when you add the extras like sweet bananas, fun and colorful sprinkles, fluffy whipped cream, and a bright red cherry on top. These Banana Split Cupcakes have it all and are no less a temptation.
Banana split cupcakes taste just like the classic sundae! Moist banana cupcakes swirled with vanilla buttercream frosting, chocolate ganache, rainbow sprinkles, and of course, a maraschino cherry!
Treat your guests with banana cupcakes made using Betty Crocker cake mix, frosting and candy sprinkles – a perfect baked dessert.
Banana Split Cupcakes Recipe
Ingredients:
Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 cup mashed ripe bananas (about 2-3 bananas)
Toppings:
1/2 cup chopped strawberries
1/2 cup crushed pineapple, drained
1/4 cup chocolate syrup
1/4 cup chopped nuts (optional)
Whipped cream
Maraschino cherries
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Prepare the Dry Ingredients:
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients:
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract, sour cream, and milk until well combined.
6. Stir in the mashed bananas.
Combine and Fill:
7. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake the Cupcakes:
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Add the Toppings:
11. Once the cupcakes are completely cool, top each with a dollop of whipped cream.
12. Sprinkle with chopped strawberries, crushed pineapple, and chopped nuts (if using).
13. Drizzle with chocolate syrup and place a maraschino cherry on top of each cupcake.
Serve:
14. Serve the cupcakes immediately and enjoy your delightful Banana Split Cupcakes!
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