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banana split inspired cupcakes

Banana Split Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 ice cream scoop or spoon (for batter)
  • 1 wire cooling rack
  • 3 piping bags (optional)
  • 3 piping tips (optional)

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 ripe bananas mashed
  • 1/2 cup whole milk room temperature
  • 1/2 cup strawberry jam
  • 1/3 cup chocolate syrup plus extra for drizzling
  • 1 1/4 cup cold heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 12 maraschino cherries drained and patted dry
  • 1/4 cup rainbow sprinkles

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Stir the mashed bananas into the wet mixture until evenly combined.
  • Add half of the dry ingredients to the banana mixture, mix on low just until combined, then mix in the milk.
  • Add the remaining dry ingredients and mix gently until just combined, avoiding overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and cool the cupcakes in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes.
  • Once cool, use a small knife or the end of a piping tip to cut a small cone-shaped piece out of the center of each cupcake.
  • Spoon or pipe about 2 teaspoons of strawberry jam into each cupcake cavity, then gently replace the cut-out piece, trimming if needed to fit.
  • In a chilled bowl beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Transfer the whipped cream to a piping bag fitted with a large star tip, or prepare to dollop it with a spoon.
  • Pipe or spoon a generous swirl of whipped cream on top of each filled cupcake.
  • Drizzle chocolate syrup over the whipped cream on each cupcake.
  • Sprinkle rainbow sprinkles over the tops.
  • Finish each cupcake with a maraschino cherry placed in the center.

Notes

For best results, use very ripe bananas with brown spots for maximum flavor and sweetness, and make sure all cold ingredients (especially eggs and milk) are at room temperature before mixing to help the batter come together smoothly and bake evenly. Avoid overmixing once the flour is added so the cupcakes stay tender, and allow them to cool completely before filling or topping to prevent the whipped cream from melting. If you need to make them ahead, bake the cupcakes a day in advance and store them covered at room temperature, then fill and decorate shortly before serving. Keep finished cupcakes refrigerated if not serving within 1–2 hours, and remove from the fridge about 10–15 minutes before eating so the flavors and textures are at their best.
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