These Banana Split Cupcakes taste just like the classic ice cream treat but in cupcake form! They're topped with both sprinkles and a maraschino cherry.
This recipe was originally published in March of 2021, but was updated on July 3, 2022 with newer content and fresh pictures.
These banana cupcakes are the fifth and final cupcake from my cupcake baking series. They're filled with fresh strawberries, have a whipped cream frosting, and are drizzled with a chocolate ganache sauce.
Why You'll Love These Cupcakes
- The mashed bananas makes the cake both soft and tender.
- They're filled with a sweet strawberry sauce.
- The stabilized whipped cream is super light and fluffy.
- The chocolate sauce tastes similar to hot fudge.
- Rainbow sprinkles and maraschino cherries are also included!
This recipe is perfect to utiliz all of those overripe bananas just sitting on your counter. The cupcakes themselves are so soft and fluffy thanks to those bananas too!
These cupcakes are the ultimate banana split dessert and you definitely need to make them!
Expert Baking Tips
- Read the Instructions: Be sure to read the recipe before starting. There are quite a few steps and fully reading the recipe will help to minimize any mistakes or confusion.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Strawberry Filling: I suggest making the strawberry jam first that way it has plenty of time to cool while the cupcakes are baking.
- Assembling: Use a piping tip or sharp knife to carefully core out the centers of each cupcake.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out Expert Baking Tips above).
- Leavening Agents: A combination of both baking soda and baking powder are used.
- Butter: Make sure to use unsalted butter that is at room temperature.
- Bananas: Two medium or large-sized fresh bananas are what you need. The more overripe, the better!
- Yogurt: Use either plain or vanilla yogurt. You could also use greek yogurt.
- Strawberries: Feel free to use either fresh or frozen.
- Chocolate Chips: I used semi-sweet, but you could also use either dark or milk chocolate chips.
- Cream Cheese: Using cream cheese helps to stabilize the whipped cream frosting. Be sure to use the brick-style cream cheese and not the one from a tub.
Here are the step by step instructions on how to make this banana split cupcake recipe.
Step 1: Strawberry filling. In a medium saucepan over medium heat, mix together the pureed strawberries, sugar, lemon juice, and corn starch. Occasionally stir until thickened and then cool completely in the refrigerator in a small bowl.
Step 2: Dry ingredients. In a medium or large bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3: Cream together the butter and sugars. In the large bowl of an electric mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until light and fluffy.
Step 4: Wet ingredients. Mix in the egg just until combined. Then add the bananas, yogurt, milk, and vanilla on medium speed. Slowly add the flour mixture on low speed just until you see no more flour.
Step 5: Bake the cupcakes. Divide the batter up amongst the cupcake liners, filling them 2/3 of the way full. Bake for 16-20 minutes and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Step 6: Chocolate ganache. Heat the heavy cream in the microwave just until hot and slightly bubbly. In a small bowl, pour it over the chocolate chips, let it sit for a few minutes and then mix until the chocolate is smooth.
Step 7: Make the frosting. Beat the cream cheese on high speed until smooth. Add the powdered sugar and vanilla extract and mix until combined.
Add the heavy whipping cream a 1/2 cup at a time until a thick consistency forms (at med-high speed). Once all has beed added, beat for an additonal 1-2 minutes.
Step 8: Assemble. Use a small sharp knife to cut out the centers of each cupcakes. Carefully fill the cupcakes with the strawberry sauce. Then pipe on the frosting that's been placed in a pastry bag (I used the Wilton 1A tip).
Cover each frosted cupcakes with the ganache, sprinkles, and of course, the cherry on top!
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
These cupcakes have the same flavors of banana bread, but is much softer and contains more sugar since it is cake.
Yes you can! I'd suggest strawberry frosting or a simple vanilla frosting.
Yes they can. I'd suggest making the strawberry filling and cupcakes the day before and then making the rest of the toppings and assembling the cupcakes the next day.
It brings me so much joy to see you make my recipes. 🙂
More Banana Recipes
Banana Split Cupcakes
- 2 12-Count Muffin Pans
- Cupcake Liners
- Electric Stand Mixer
- Mixing Bowls
- Food Processor
- 2 cups strawberries
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 teaspoon corn starch
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup sugar
- 1 large egg, room temperature
- 2 medium or large overripe bananas, mashed (about ¾ cup)
- ¼ cup yogurt (plain or vanilla), room temperature
- ¼ cup milk, room temperature
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- ¾ cup semi-sweet chocolate chips
Whipped Cream Frosting
- 8 ounces block-style cream cheese, room temperature
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 2 cups heavy whipping cream
- maraschino cherries
- Remove the tops of the strawberries and puree them in a food processor or blender for about 5 seconds (just until you have small strawberry bits).
- In a medium saucepan over medium heat, mix the pureed strawberries, sugar, lemon juice, and corn starch and cook until a thick consistency (about 5-10 minutes).
- Once thickened, transfer the strawberry filling to a heat-safe bowl and place it into the refrigerator to completely cool (about 45 minutes).
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Then mix in the egg just until combined.
- Add the mashed bananas, yogurt, milk, and vanilla extract on medium-low speed, mixing just until combined. Slowly add the flour mixture, mixing at low speed until you see no more flour (be careful not to over mix).
- FIll each cupcake liner ⅔ of the way full (about 2 ½ tablespoons of batter) and bake for 16-20 minutes or until a toothpick comes out clean from the center of the cupcake. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.*Bake each muffin pan separately.
- In a microwave-safe bowl, heat the heavy cream for 45-60 seconds, or until hot and slightly bubbly. Pour the chocolate chips into the hot heavy cream and let it sit for a few minutes. Then use a spoon to gently mix until the chocolate is melted smooth and melted. Set aside to cool at room temperature.
Whipped Cream Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until soft and creamy. Add the powdered sugar and vanilla extract and mix on medium speed until thick (about 30 seconds).
- Slowly add the heavy whipping cream (about ½ cup at a time) and beat on med-high speed until a thick consistency starts to form. Continue adding a ½ cup of the cream at a time until you have no more left and beat the frosting for an additional 1-2 minutes with smooth and creamy.
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the strawberry filling (I placed mine in a piping bag) and cover the holes with the pieces of cake you removed.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1A piping tip. Cover each frosted cupcake with the chocolate ganache, sprinkles, and a cherry on top!
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Cupcake Baking Series: