Banana Split Cupcakes Recipe
Introduction
Banana Split Cupcakes are a fun and delicious twist on the classic banana split dessert. These cupcakes combine the flavors of banana, chocolate, and whipped cream to create a delightful treat that’s perfect for parties or everyday indulgence.
Ingredients
- 2 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder or chocolate chips
- Whipped cream for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Step 2: In a bowl, mix the mashed bananas with the flour and chocolate until just combined to form the cupcake batter.
- Step 3: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Step 4: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Step 5: Once cooled, top each cupcake with a generous swirl of whipped cream to mimic the classic banana split topping.
- Step 6: Optionally, garnish with sliced bananas, chocolate syrup, or nuts for an authentic look and extra flavor.
Tips & Variations
- For extra moist cupcakes, add a tablespoon of sour cream or yogurt to the batter.
- Use chocolate chips instead of cocoa powder for a chunkier chocolate texture.
- Top with maraschino cherries or crushed nuts to enhance the classic banana split feel.
- Try adding a drizzle of caramel sauce on top for added sweetness.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Add the whipped cream topping just before serving to keep it fresh. To reheat plain cupcakes, warm them briefly in the microwave for about 10 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.
How can I make these cupcakes dairy-free?
Use dairy-free whipped cream and substitute regular flour with a gluten-free blend if needed. You can also replace butter or milk in the batter with plant-based alternatives.
PrintBanana Split Cupcakes Recipe
Delight in these fun and delicious Banana Split Cupcakes, a creative twist on the classic banana split dessert. Moist banana-flavored cupcakes are baked and then decorated to resemble the iconic treat, topped with chocolate, whipped cream, and other classic toppings for a playful and indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcake Batter
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup chocolate syrup or melted chocolate
- 1 cup whipped cream
- Maraschino cherries
- Chopped nuts (optional)
- Sliced bananas for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This will ensure your cupcakes bake evenly and won’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. This helps create moist, tender cupcakes.
- Add Bananas and Wet Ingredients: Beat in the mashed bananas, egg, and vanilla extract until well combined. Then alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined to keep cupcakes tender.
- Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to give room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
- Decorate: Once cupcakes are cool, drizzle the tops generously with chocolate syrup or melted chocolate. Add a dollop of whipped cream on each, then garnish with sliced bananas, a maraschino cherry, and chopped nuts if desired.
Notes
- Use very ripe bananas for the best flavor and sweetness in the cupcakes.
- Allow cupcakes to cool completely before decorating to prevent whipped cream from melting.
- For a healthier twist, substitute part of the flour with whole wheat flour.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add sprinkles or a drizzle of caramel sauce for extra indulgence.
Keywords: banana split cupcakes, banana cupcakes, chocolate topped cupcakes, party desserts, easy cupcake recipe
