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Banana split cupcakes topped with whipped vanilla frosting, chocolate drizzle, nuts, sprinkles, and a maraschino cherry, with strawberry filling inside.
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Banana Split Cupcakes

These Banana Split Cupcakes bring all the nostalgic flavor of a classic ice cream parlor banana split into a soft and fluffy cupcake. Each cupcake is made with real ripe banana, filled with a sweet strawberry center, and topped with light whipped vanilla frosting, chocolate drizzle, crunchy peanuts, colorful sprinkles, and a cherry on top. They’re fun, playful, bakery-style cupcakes perfect for birthdays, summer parties, or anytime you want a dessert that feels extra special.
Course Baking, Cupcakes, Dessert, Party Treats, Specialty Desserts
Cuisine American, Bakery-Style, Classic Dessert, Retro-Inspired
Keyword bakery style cupcakes, banana cupcakes, banana dessert recipe, banana split cupcakes, banana split dessert, banana split themed cupcakes, carnival-style desserts, cherry on top cupcakes, chocolate and strawberry dessert, chocolate drizzle cupcakes, cupcake recipes, fruit-filled cupcakes, fun dessert ideas, homemade cupcakes, maraschino cherry cupcakes, nostalgic desserts, party cupcakes, strawberry-filled cupcakes, whipped vanilla frosting
Prep Time 25 minutes
Cook Time 18 minutes
Cooling and Decorating Time 30 minutes
Total Time 1 hour 13 minutes
Servings 12 cupcakes
Calories 320kcal
Cost $10 for entire recipe

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Cupcake pan (12-count)
  • Cupcake liners
  • Small saucepan (for strawberry filling)
  • Spoon or small scoop (for filling)
  • Cooling rack
  • Piping bag + large star tip (for frosting)
  • Small knife or cupcake corer (to remove centers)
  • Microwave-safe bowl (for chocolate drizzle, if needed)

Ingredients

Banana Cupcakes

  • 1 ½ cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon almond extract
  • Optional: ¼ teaspoon banana extract
  • ⅔ cup mashed ripe banana about 150g, measured after mashing
  • ⅓ cup sour cream room temperature
  • 2 tablespoons milk room temperature

Strawberry Filling

  • ½ cup finely diced strawberries
  • 2 tablespoons sugar
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • ¼ teaspoon vanilla extract
  • Tiny pinch of salt

Whipped Vanilla Frosting

  • 1 cup cold heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant vanilla pudding mix
  • Tiny pinch of salt

Toppings

  • Chocolate ganache or chocolate sauce
  • Chopped salted roasted peanuts
  • Rainbow jimmies sprinkles
  • Maraschino cherries dried well
  • Optional: banana slices for garnish right before serving

Instructions

Make the Banana Cupcakes

  • Preheat oven to 350°F (175°C). Line a 12-count cupcake pan with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in vanilla extract, almond extract, and optional banana extract.
  • Add mashed banana and sour cream. Mix until combined.
  • Add dry ingredients and milk alternately, mixing gently. Fold with a spatula just until no dry streaks remain. Do not overmix.
  • Fill cupcake liners about ⅔ full.
  • Bake for 18–20 minutes or until tops spring back lightly and a toothpick inserted comes out with a few moist crumbs.
  • Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely.

Make the Strawberry Filling

  • Add strawberries, sugar, lemon juice, cornstarch, water, vanilla extract, and salt to a small saucepan.
  • Cook over medium heat for 3–5 minutes, stirring often, until glossy and lightly thickened.
  • Let cool completely before using.

Fill the Cupcakes

  • Use a cupcake corer or small knife to remove a small center from each cupcake, leaving about ½ inch of cake at the bottom.
  • Fill each cupcake with 1 generous teaspoon of strawberry filling.
  • Place a small piece of cake back over the filling if desired.
  • Chill cupcakes for 10 minutes before frosting.

Make the Whipped Vanilla Frosting

  • Chill your mixing bowl and beaters for 10–15 minutes before starting.
  • Add cold heavy cream to the bowl and whip until soft peaks form.
  • Add powdered sugar, vanilla extract, pudding mix, and salt.
  • Continue whipping until stiff peaks form. Do not overwhip.
  • Pipe frosting onto cupcakes immediately using a large star tip.

Decorate the Cupcakes

  • Drizzle lightly with chocolate ganache or chocolate sauce.
  • Sprinkle with chopped peanuts and rainbow jimmies.
  • Top each cupcake with a dried maraschino cherry.
  • Optional: add banana slices immediately before serving.

Notes

Measure the banana after mashing: Bananas vary greatly in size and moisture, so measuring after mashing helps keep the cupcake texture soft and fluffy without becoming dense or gummy.
Spoon and level the flour: Scooping flour directly from the bag can pack in too much flour and create dry cupcakes. Spoon the flour into the measuring cup and level it off gently for the best banana cupcake texture.
Use very ripe bananas: The darker and spottier the bananas are, the sweeter and more flavorful your Banana Split Cupcakes will taste. Ripe bananas also help keep the cupcakes moist.
Room temperature ingredients matter: Let the eggs, sour cream, and milk come to room temperature before mixing. This helps create a smoother batter and lighter cupcake crumb.
Do not overmix the batter: Once the flour is added, mix gently until no dry streaks remain. Overmixing can make the cupcakes dense instead of soft and tender.
Cool cupcakes completely before filling: Warm cupcakes can melt the strawberry filling and whipped frosting, causing messy cupcakes and unstable decoration.
Chill before decorating: After filling the cupcakes, chilling them for 10 minutes helps stabilize the centers and makes frosting easier.
Use stabilized whipped cream frosting: The instant pudding mix helps the whipped frosting hold its shape longer while still keeping the light and creamy banana split flavor.
Pipe frosting immediately after whipping: Whipped cream frosting is easiest to pipe when freshly whipped. Letting it sit too long can soften the texture.
Use a light chocolate drizzle: A thin drizzle of chocolate ganache keeps the banana flavor balanced and gives the cupcakes a classic banana split look.
Dry the cherries well: Pat maraschino cherries dry with paper towels before topping the cupcakes to prevent syrup from running onto the frosting.
Add banana slices right before serving: Fresh banana slices brown quickly, so wait until the last minute for the prettiest presentation.
Storage: Store Banana Split Cupcakes covered in the refrigerator for up to 3 days. For the softest texture and best flavor, let them sit at room temperature for 15–20 minutes before serving.