Prep Time: 20 minutesCook Time: 17 minutesTotal Time: 37 minutesServes: 12
These Banana Split Cupcakes feel like sunshine in individual dessert form because they capture the joy and flavors of a classic banana split in a portable, perfectly portioned cake decorated with frosting, ganache, sprinkles and a cherry that delights on every level, whether for parties, celebrations or just sweetening a simple day.
Why Banana Split Cupcakes are so delightful
Banana Split Cupcakes are irresistible because they bring together moist banana-infused cake with velvety vanilla buttercream shaped like ice cream scoops, ribboned with chocolate ganache and topped with sprinkly fun and a cherry to mirror a sundae—so every bite evokes nostalgia and indulgence, making them ideal when you want something playful, flavorful and effortlessly festive.
Ingredients
For the cupcakes:
1 ¼ cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¾ cup mashed banana (about 2 large ripe bananas)
½ cup unsalted butter, room temperature
½ cup brown sugar, packed
½ cup granulated sugar
2 eggs, room temperature
1 tsp pure vanilla extract
⅓ cup full‑fat buttermilk, room temperature
For the vanilla buttercream:
1 cup unsalted butter, room temperature
3 ½ cups powdered sugar
2 tsp vanilla extract
2 Tbsp whole milk
Pinch of salt
For the chocolate ganache:
½ cup semisweet chocolate chips
⅓ cup heavy whipping cream
For garnish:
Rainbow sprinkles
12 maraschino cherries
The art of creating Banana Split Cupcakes
Creating these cupcakes is all about balance and layering because you start with moist banana cake that’s tender yet sturdy, add buttercream shaped like miniature ice cream scoops, drizzle chocolate ganache that mimics fudge, then garnish with sprinkles and cherries for the full sundae aesthetic, making presentation as joyful as the flavor.
Step‑by‑step instructions
- Preheat oven to 350 °F and line a 12‑cup muffin tin with liners, because even heat and a neat pan help the cupcakes rise evenly and look beautifully uniform.
Professional Tip: Use quality paper liners to ensure easy removal and attractive presentation.
Key Points: Preheat oven properly, use liners, fill cups about two‑thirds full. - In a bowl whisk together flour, baking powder, baking soda, salt and cinnamon until evenly blended, because proper mixing of dry ingredients ensures consistent rise and flavor in every cupcake.
Key Points: Sift if needed, mix dry ingredients thoroughly, set aside. - In a separate bowl cream butter with brown sugar and granulated sugar until light and fluffy, then beat in eggs one at a time, followed by vanilla and mashed banana, because incorporating air and ripe banana sweetness yields a tender crumb and full flavor.
Professional Tip: Scrape the bowl between additions to ensure even mixing.
Key Points: Cream well, add eggs slowly, use ripe bananas mashed thoroughly. - Alternate adding the dry mixture and buttermilk to the banana mixture, starting and ending with the dry ingredients, stirring just until combined because overmixing can lead to dense cupcakes and loss of air.
Key Points: Alternate additions, avoid overmixing, maintain light batter texture. - Divide batter evenly among liners, filling about two‑thirds full, and bake for 17 minutes or until a toothpick inserted in center comes out clean and tops spring back, because precise bake time ensures moist centers without underdone spots.
Key Points: Use toothpick test, avoid overbaking, cool in pan 5 minutes then transfer to wire rack. - While cupcakes cool completely, prepare buttercream by whipping butter on medium‑high speed until pale, gradually adding powdered sugar, milk, vanilla and salt until smooth and thick enough to pipe or scoop like ice cream, because texture and consistency make the sundae illusion work.
Professional Tip: Chill the buttercream slightly before shaping to help it hold its dome shape.
Key Points: Whip well, add sugar incrementally, adjust consistency with milk. - To make ganache, bring cream to just simmer, pour over chocolate chips and let sit for 1–2 minutes, then whisk until glossy and smooth; let cool until slightly thick but still pourable because too-hot ganache will melt the frosting and too‑cold one won’t drizzle nicely.
Key Points: Control temperature, allow resting time, test consistency before drizzling. - Scoop a rounded mound of vanilla buttercream onto each cooled cupcake and shape into a scoop using a spoon or small spatula because that visual detail brings the sundae feeling to life.
Key Points: Ensure cupcakes are completely cooled, shape buttercream dome carefully, work swiftly. - Drizzle warm ganache over each buttercream scoop, then immediately add sprinkles and top with a cherry, because the ganache will set slightly and hold the decorations when applied at the right warmth.
Key Points: Drizzle before ganache thickens, garnish promptly, use fresh maraschino cherries.
Professional tips
Because every detail elevates the outcome:
• Use overripe bananas for increased natural sweetness and moisture.
• Chill buttercream slightly before scooping to hold a dome shape.
• Ensure cupcakes cool fully before frosting to prevent melting.
• Use room‑temperature ingredients to blend smoothly.
• Personalize sprinkles distribution for visual impact.
Creative variations
• Replace banana filling with strawberry or crushed pineapple sauce to mimic other sundae flavor profiles.
• Swap vanilla buttercream for cream cheese frosting for tangy contrast.
• Add chopped nuts or coconut flakes on top to evoke the nutty topping from a sundae.
• Use dark chocolate or milk chocolate ganache depending on your favorite fudge style.
• Garnish with fresh fruit slices like strawberry or pineapple beside the cherry for extra tropical flair.
Pairing ideas
These Banana Split Cupcakes pair beautifully with cold beverages and savory bites because their sweetness and texture balance richer dishes or refreshing drinks, especially when served with vibrant dips from savory‑sided dips or chilled options from the refreshing beverage selection, and complement a light savory spread like skewers or grilled vegetables from the savory‑sides category.
Discover more
Looking for more dessert inspiration? Browse the dessert recipes collection for rich cakes and sweet bites, or explore perfect sides to pair with those cupcakes. You’ll also love snack ideas in the snacks & appetizers section or fresh salad options in the salads category. And for a sweet breakfast treat, check out the breakfast favorites lineup that complement a banana‑based theme.
Storage guidelines
Store Banana Split Cupcakes in an airtight container in the refrigerator for up to three days because buttercream and ganache stay best when chilled. Allow them to sit at room temperature about 30 minutes before serving so frostings soften. To make ahead, store plain cupcakes at room temperature for one day or freeze up to a month, then thaw before frosting and decorating.
Science behind Banana Split Cupcakes
Mashed banana introduces moisture and fructose that keep the cake tender because the water content and natural sugars prevent dryness during baking. Baking soda and baking powder react to lift and lighten the crumb, while creamed butter and sugar trap air to create a soft texture. The whipped buttercream retains its dome shape because emulsified fat and air combine, and the ganache achieves a glossy, pourable consistency thanks to a balanced fat–fat emulsion with chocolate.
Troubleshooting
If cupcakes sink in the middle: they may need a minute or two more in the oven or your oven temperature is running low—check calibration.
If buttercream is too soft: chill a bit before shaping to help it hold form.
If ganache sets too quickly: drizzle it immediately after it cools just slightly.
If banana flavor seems faint: ensure bananas are fully ripe and mashed thoroughly to distribute flavor.
Additional inspirations
Looking for more crowd‑pleasing sweet treats or snack pairings? Explore the desserts section alongside crisp snacks from the snacks & appetizers category or flavorful dishes in perfect sides. If you want savory dips or marinades to balance decadence, check out options in savory‑sided dips for complementary flavor combinations.
Conclusion
Banana Split Cupcakes bring the nostalgic charm and excitement of a classic sundae into an adorable handheld dessert because each layer—from the moist banana cake to the ice‑cream‑style buttercream, glossy ganache drizzle, colorful sprinkles and cherry atop—works together to deliver delightful flavor, fun presentation and sweet satisfaction. Whether for a birthday, summer gathering, or a treat to brighten someone’s day, these cupcakes shine with sweet banana, chocolate and cherry in every bite.
