Name: Homemade Banana Split Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs; 1/2 cup mashed ripe bananas (about 1 large banana); 1/4 cup sour cream; 1 tsp vanilla extract; 1/4 cup milk; 1/2 cup strawberry preserves (for filling); Vanilla buttercream frosting (homemade or store-bought); 1/2 cup semi-sweet chocolate chips; 2 tbsp heavy cream; Rainbow sprinkles; Maraschino cherries

Why You’ll Love Homemade Banana Split Cupcakes Recipe

These cupcakes capture all the flavors of a banana split without the ice cream — banana cake, strawberry and vanilla buttercream, chocolate sauce, and a cherry on top — making them perfect for parties, birthdays, or whenever you want a sweet treat that delights both kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the banana cupcakes:
all‑purpose flour
baking soda
ground cinnamon and nutmeg
salt
sugar
mashed ripe bananas
buttermilk
egg
vanilla extract

For the frostings:
butter
powdered sugar
milk or cream
vanilla extract
cocoa (for chocolate frosting)
strawberry jam or flavoring

For the ganache and toppings:
heavy cream or whipping cream
semi‑sweet chocolate (chips or chopped)
sprinkles
maraschino cherries (one per cupcake)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, combine the dry ingredients for the cupcakes (flour, baking soda, spices, and salt).
In another bowl, mix mashed bananas with buttermilk, egg, sugar, and vanilla.
Stir the dry mixture into the wet until just combined, then divide the batter among the liners.
Bake 15–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
While cupcakes cool, prepare the frostings: mix butter with powdered sugar and milk until smooth; flavor one portion with cocoa for chocolate and another with strawberry jam for strawberry.
For ganache, heat cream until warm and pour over chocolate; stir until smooth and let cool slightly.
Frost the cooled cupcakes, drizzle with ganache, add sprinkles, and finish with a maraschino cherry on top.

Servings and timing

Servings: About 12 cupcakes
Prep time: ~30 minutes
Cook time: 15–20 minutes
Total time: Around 1 hour

Variations

Tropical Twist: Add crushed pineapple to the batter for a fruity boost.
Nutty Delight: Sprinkle chopped peanuts or walnuts on top for crunch.
Chocolate Base: Substitute a portion of the flour with cocoa powder for a chocolate banana base.
Whipped Cream Frosting: Use stabilized whipped cream for a lighter topping.
Mini Cupcakes: Make bite-sized versions for parties or snacking.
Dairy-Free: Use plant-based milk, butter, and cream alternatives.
Vegan: Replace egg with a flax egg and use vegan substitutes for dairy ingredients.
Extra Strawberry Flavor: Add chopped strawberries to the batter or a dollop of strawberry jam inside each cupcake.
Funfetti Style: Mix rainbow sprinkles into the batter for a fun pop of color.
Caramel Drizzle: Swap ganache for caramel sauce for a different topping style.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 3 days.
If you want to refresh the texture, bring refrigerated cupcakes to room temperature before serving.
Do not microwave cupcakes with cherries on top as they may become too warm; if needed, heat in short bursts without decoration.

FAQs

How ripe should the bananas be?

Use very ripe bananas with brown speckles for the best sweetness and flavor.

Can I make the cupcakes without buttermilk?

Yes — substitute regular milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk.

Can I freeze these cupcakes?

Yes — freeze un‑decorated cupcakes in an airtight container for up to one month. Thaw before icing.

What kind of frosting works best?

Creamy buttercream (vanilla and chocolate) pairs well, but whipped cream can also be used.

Can I make the ganache ahead of time?

Yes — make the ganache up to 2 weeks ahead and refrigerate in a sealed container; warm slightly before using.

Can I add pineapple or other fruit?

Yes — pineapple or chopped strawberries can be mixed into the batter or added as filling.

What if I don’t have a mixer?

You can mix by hand with a whisk and sturdy spoon, though a mixer makes it easier.

Can this be made gluten‑free?

Yes — use a gluten‑free all‑purpose flour blend with xanthan gum substituted cup for cup.

How do I get the look of ice cream on top?

Use an ice cream scoop to pile frosting onto each cupcake to mimic a scoop shape.

Can I use store‑bought frosting?

Absolutely — store‑bought vanilla and chocolate frostings work well to save time.

Conclusion

These Banana Split Cupcakes are a delicious way to enjoy the classic dessert in cupcake form. With moist banana cake, layered frostings, rich chocolate, and a cherry on top, they hit all the nostalgic flavor notes while being fun to make and serve.