Description
Whip up these delightful Homemade Banana Split Cupcakes, a fun twist on the classic ice cream treat. They feature a moist banana cake base topped with creamy frosting, chocolate drizzle, and classic banana split toppings for a nostalgic and delicious dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1 cup chocolate chips
- ½ cup chopped walnuts or pecans
- 12 maraschino cherries
- 1 cup whipped cream or buttercream frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, combine flour, baking powder, and salt. Whisk together.
- In a large bowl, cream together melted butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gently fold mashed bananas into the butter-sugar mixture until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spoon batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Frost the cooled cupcakes with whipped cream or buttercream frosting.
- Decorate with melted chocolate drizzle, chopped nuts, and a maraschino cherry to complete your banana split cupcakes.
Notes
- Use overripe bananas for the best flavor and moisture.
- Avoid overmixing the batter to ensure light and fluffy cupcakes.
- Chill frosting slightly before applying to prevent it from melting.
- Use an ice cream scoop for uniform batter distribution.
- Check baking powder for freshness to ensure proper rising.
- Experiment with different toppings like fresh fruit or caramel drizzle for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg