Description
These Banana Split Cupcakes are a delightful twist on the classic ice cream dessert, packed with banana flavor and filled with strawberry jam and hot fudge. Topped with whipped cream, sprinkles, and a cherry, they’re the perfect banana split-inspired treat for parties, summer gatherings, or any sweet craving!
Ingredients
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1/2 teaspoon vanilla extract
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1/3 cup sour cream
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2 medium ripe bananas, mashed
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1/2 cup strawberry jam
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1/2 cup hot fudge sauce
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2 cups heavy whipping cream
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1/4 cup powdered sugar
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Sprinkles, for garnish
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Maraschino cherries, for garnish
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate large bowl, beat butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition, then mix in vanilla.
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Mix in sour cream and mashed bananas until fully combined.
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Gradually stir in dry ingredients until just combined.
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Divide batter into cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Core each cupcake and fill half with strawberry jam and the other half with hot fudge.
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In a chilled bowl, whip heavy cream and powdered sugar to stiff peaks.
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Pipe whipped cream on top of cupcakes and garnish with sprinkles and a maraschino cherry.
Notes
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Use ripe bananas for extra flavor and moisture.
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Slightly warm the fudge for easier filling.
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Refrigerate if not serving right away to maintain whipped cream stability.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
