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Banana Split Cupcakes

I am absolutely in love with these Banana Split Cupcakes! They’re so simple, but so cute, you’ll have a whole line of kiddos around the block wanting a cupcake of their very own. Or, just your own kids demanding seconds of these Banana Split Cupcakes—and thirds.
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Course: Death By Dessert
Keyword: banana split cupcakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 50 minutes
Servings: 18
Calories: 513kcal
Author: Totally The Bomb

Ingredients

  • For Cupcake Base:
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter
  • 1 cup granulated white sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup very mashed ripe bananas (about 2 medium bananas)
  • ¼ cup water
  • For Frosting:
  • 1 cup butter softened
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cocoa powder
  • 1 teaspoon strawberry flavoring
  • 2 to 3 tablespoons milk
  • 2-3 drops red food dye
  • Topping:
  • sprinkles maraschino cherries, chocolate sauce
  • 2 3 ” banana spears you’ll need about 6 bananas for this. The spears are when you break the bananas into thirds

Instructions

For Cupcakes:

  • Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
  • In a medium bowl, mix flour, baking powder, and salt.
  • In a large bowl, cream sugar, butter, and eggs. 
  • Next, add vanilla extract and ripe mashed bananas.
  • On a low speed, alternate blending in dry mixture and milk.
  • Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.

For Frosting:

  • Beat butter with an electric mixer at medium-high speed until creamy. 
  • Gradually beat in sugar until smooth. 
  • Beat in vanilla and gradually add milk until desired consistency is reached.
  • Separate frosting into three bowls, set the ‘vanilla’ bowl aside, it is done.
  • Mix cocoa into ‘chocolate bowl’, then set aside.
  • Mix strawberry flavoring and food dye into ‘strawberry bowl’
  • Using a melon baller, or very small ice cream scoop, place one small scoop of each ‘flavor’ onto each cupcake, in a row.

For Topping:

  • Press a banana spear onto each side of the frosting row so it looks like a banana split. Top with sprinkles and drizzle with chocolate sauce. 
  • Place one maraschino cherry on top of each.

Nutrition

Serving: 1 | Calories: 513kcal | Carbohydrates: 77g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 320mg | Fiber: 3g | Sugar: 53g
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