Banana Split Cupcakes

There’s something about unwrapping a cupcake that feels like opening a tiny present.

Now picture a tray of banana split cupcakes: golden banana cake crowned with swirls of fluffy whipped frosting, drizzles of chocolate sauce, ruby-red cherries on top, and a sprinkle of colorful confetti.

This is a playful, cozy dessert that tastes like your favorite ice cream parlor treat, yet it’s ready in about an hour from mixing bowl to first bite.

These cupcakes are perfect for sweet-tooth fans, families, and beginner bakers who want a show-stopping treat without stress.

I once baked a batch on a frantic Friday when my kids’ school bake sale was moved up a day—these cheerful little cakes saved the table and earned big smiles.

They shine at birthday parties, casual get-togethers, Sunday suppers, or whenever last-minute cravings strike and you need something fun and festive fast. Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic banana split flavors in a fun handheld dessert.
• Bakes into ultra-moist, tender cupcakes thanks to ripe bananas.
• Impresses visually with whipped cream, chocolate drizzle, and sprinkles.
• Simplifies serving compared to messy full-size banana splits.
• Adapts easily for parties, birthdays, and make-ahead entertaining.

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accuracy
• 1 teaspoon baking powder — guarantees a good rise
• 1/2 teaspoon baking soda — reacts with banana acidity
• 1/4 teaspoon fine salt — enhances overall flavor
• 1/2 cup unsalted butter, softened — bring to room temperature
• 3/4 cup granulated sugar — for sweetness and structure
• 2 large eggs, room temperature — mix in one at a time
• 1 teaspoon vanilla extract — use pure vanilla if possible
• 2 ripe bananas, mashed — heavily speckled with brown spots
• 1/2 cup whole milk, room temperature — don’t use cold
• 1/2 cup strawberry jam — choose a thick, good-quality jam
• 1/3 cup chocolate syrup — plus extra for drizzling on top
• 1 1/4 cups cold heavy whipping cream — keep very cold for best whip
• 1/3 cup powdered sugar — sift if lumpy
• 1/2 teaspoon vanilla extract — flavors the whipped cream
• 12 maraschino cherries, drained and patted dry — remove excess syrup
• 1/4 cup rainbow sprinkles — add just before serving for color

Step-by-Step Method

Preheat & Prepare Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners so the cupcakes release easily. Set the pan aside.

This step guarantees your oven is hot and ready when the batter is mixed, which helps the cupcakes rise properly and bake evenly without sitting too long.

Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Break up any lumps in the flour and evenly distribute the leavening. Set this bowl aside.

Keeping the dry ingredients separate at first helps you avoid overmixing later and guarantees a light, tender cupcake crumb.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large mixing bowl with an electric mixer. Mix until the mixture is light, fluffy, and pale in color.

This step incorporates air into the batter, which helps the cupcakes rise. Proper creaming usually takes several minutes on medium speed.

Add Eggs & Vanilla

Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Mix in the vanilla extract until fully combined.

Scrape down the sides of the bowl as needed. Incorporating the eggs slowly helps create a smooth, stable batter that won’t curdle or separate.

Mix In Mashed Bananas

Stir the mashed ripe bananas into the wet mixture until evenly combined. Use a spatula or mixer on low speed.

Make sure there are no large banana chunks unless you prefer extra texture. The bananas add moisture, sweetness, and classic banana bread flavor to the cupcake base.

Alternate Dry Ingredients & Milk

Add half of the dry ingredients to the banana mixture and mix on low just until combined. Pour in the milk and blend gently.

Add the remaining dry ingredients and mix again only until no streaks of flour remain. Avoid overmixing at this stage to keep the cupcakes soft and tender.

Portion & Bake Batter

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Use an ice cream scoop or spoon for consistent portions.

Bake in the preheated oven for 16–18 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.

Cool Completely

Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes. Transfer them to a wire cooling rack.

Allow the cupcakes to cool completely, about 25 minutes. Cooling fully is essential before filling or topping, or the whipped cream and jam may melt and slide off.

Core & Fill Cupcakes

Use a small knife or the wide end of a piping tip to cut a cone-shaped piece from the center of each cooled cupcake. Spoon or pipe about 2 teaspoons of strawberry jam into each cavity.

Trim the removed piece if needed, then gently place it back on top to cover the filling.

Whip the Cream Topping

Chill a mixing bowl briefly, then add the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form and the cream holds its shape.

Don’t overbeat or it may turn grainy. Transfer the whipped cream to a piping bag, if using.

Pipe or Dollop Cream

Pipe a generous swirl of whipped cream onto each filled cupcake using a large star tip, or spoon dollops neatly on top. Aim for a tall, ice-cream-style swirl to mimic a banana split.

Work quickly so the cream stays cold and firm, giving the cupcakes a clean, bakery-style finish.

Garnish & Serve

Drizzle chocolate syrup over the whipped cream in thin streams. Sprinkle rainbow sprinkles on top for color and crunch.

Finish each cupcake with a maraschino cherry pressed gently into the center. Serve immediately, or refrigerate if holding longer than 1–2 hours, bringing to room temperature briefly before eating.

Ingredient Swaps

• Use salted butter and omit the added salt if unsalted isn’t available.
• Swap whole milk with 2%, non-dairy milk (oat, almond, soy), or buttermilk for a slightly tangier crumb.
• Replace heavy whipping cream with canned coconut cream for a dairy-free topping (chill and whip like cream).
• Use any berry jam (raspberry, cherry, mixed berry) in place of strawberry, or mashed fresh berries plus sugar.
• Substitute maraschino cherries with fresh cherries, strawberries, or banana slices if you prefer less processed options.

You Must Know

– Doneness • If the cupcakes look pale and soft in the center

Gently tap the top; if it springs back and a toothpick has only a few moist crumbs (no wet batter), they’re done at about 16–18 minutes.

This prevents dry cupcakes from overbaking while avoiding gooey centers.

– Avoid • If your cupcakes sink after coming out of the oven

Avoid opening the oven door during the first 12 minutes and avoid beating the batter once the flour is in; stop as soon as no dry streaks remain.

Too much air and sudden temp drops cause collapse, especially in banana batters.

– Troubleshoot • If the crumb is heavy or gummy

Lightly spoon and level the flour (about 180 g for 1½ cups) and use bananas that are soft and spotty but not watery or blackened.

Too much flour or overly wet bananas leads to dense, sticky centers.

– Flavor Boost • For a stronger “banana split” vibe

Fold in ¼–⅓ cup mini chocolate chips or finely chopped nuts at the very end, and warm the jam slightly (10–15 seconds) before filling so it seeps into the crumb.

You’ll get more textural contrast and a clearer sundae-like flavor.

– Make-Ahead • To keep whipped cream stable longer

Add 1–2 tablespoons instant vanilla pudding mix or 1 teaspoon unflavored gelatin (bloomed and cooled) to the cream while whipping.

This helps the swirl hold for 24 hours in the fridge without weeping or deflating.

Serving Tips

• Serve on a long platter like a classic banana split, lined with sliced bananas.
• Pair with small scoops of vanilla or strawberry ice cream on each dessert plate.
• Arrange cupcakes in a circle, drizzle shared chocolate sauce in the center for dipping.
• Add mini bowls of extra sprinkles, nuts, and cherries so guests can customize.
• Plate each cupcake on a sauced dessert plate with a sliced fresh strawberry fan.

Storage & Make-Ahead

Banana Split Cupcakes keep in the fridge for up to 3 days; store them in an airtight container.

For best texture, refrigerate undecorated cupcakes and add jam, whipped cream, and toppings the day of serving.

The fully assembled cupcakes don’t freeze well, but the unfrosted banana cupcakes freeze up to 2 months.

Reheating

Reheat plain cupcakes only—without whipped cream or toppings.

Warm briefly in the microwave at 50% power, or in a 300°F (150°C) oven until just soft.

Avoid stovetop reheating.

Banana Splits at Diners

On quiet afternoons, I picture the kind of old-school diner where banana splits first stole the spotlight: chrome stools lined at the counter, the soft hiss of the griddle, and that sweet, mingled scent of vanilla ice cream and warm waffle cones.

I can almost hear sundae dishes clinking as the server sets down that long boat: a banana fanned open, three perfect scoops, rivers of chocolate, strawberry, and pineapple, crowned with whipped cream.

When I bake Banana Split Cupcakes, I’m really chasing that scene. I want you to taste neon signs reflected in the window, the low murmur of conversations, the jukebox humming in the corner.

Each bite becomes a tiny diner moment, portable and warm, without leaving your kitchen.

Final Thoughts

Give these Banana Split Cupcakes a try and enjoy all the fun of a classic sundae in handheld form.

Don’t be afraid to tweak the fillings and toppings to make them your own—extra chocolate, different jams, or your favorite sprinkles are all fair game!

Frequently Asked Questions

Can I Make These Banana Split Cupcakes Gluten-Free or Dairy-Free?

Yes, you can. I’d swap in a 1:1 gluten-free flour blend, then use dairy-free butter, plant milk, and coconut cream for whipped topping. You’ll still taste tender crumbs, lush jam, and silky chocolate.

How Can Kids Safely Help With Decorating These Cupcakes?

Kids can safely help by sprinkling rainbow confetti, gently placing cherries, and drizzling syrup from squeeze bottles. I’d set everything in small bowls, supervise closely, and let sticky fingers and giggles become part of the memory.

What Drink Pairings Go Best With Banana Split Cupcakes?

I’d pour cold milk, vanilla milkshakes, or rich hot chocolate; each sip softens the sweetness. For grown‑ups, I’d serve chilled coffee or a nutty porter—bitter notes wrap around the cupcake’s banana, strawberry, and chocolate.

Can I Turn This Recipe Into a Full-Sized Layer Cake?

Yes, you can. I’d double the batter for two 8-inch layers, bake longer, then fill them with jam, cloak everything in billowy whipped cream, drizzle chocolate rivers, and crown the cake with jeweled cherries.

How Do I Scale This Recipe for a Large Party or Event?

You can multiply everything by 2 or 3, bake in batches, and chill components ahead. I’d line trays of jeweled little cakes, glossy chocolate ribbons, cold whipped peaks, cherries gleaming like tiny lanterns for guests.