Print

Banana Split Ice Cream Sundae Cupcakes

banana split ice cream sundae cupcakes - featured image
Print Recipe

These Banana Split Ice Cream Sundae Cupcakes combine a moist banana cupcake base with a creamy ice cream center and all the classic sundae toppings. Perfect for parties, birthdays, or any occasion, they’re a fun, make-ahead dessert that everyone will love.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (60g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp pure vanilla extract
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1 medium ripe banana, mashed (about 1/2 cup/120g)
  • 1 pint (about 475ml) vanilla ice cream (or Neapolitan, strawberry, or chocolate)
  • 1/2 cup (120ml) chocolate sauce (store-bought or homemade)
  • Whipped cream (homemade or canned, non-dairy if needed)
  • Sprinkles (rainbow or chocolate)
  • Crushed peanuts or walnuts (optional)
  • Maraschino cherries
  • Fresh sliced banana (optional)

Instructions

  1. Line a 12-cup muffin pan with paper liners. Preheat oven to 350°F (175°C).
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with sugar until light and fluffy (2-3 minutes).
  4. Beat in egg and vanilla extract until well combined. Scrape down the sides as needed.
  5. Stir in mashed banana. The mixture may look lumpy.
  6. Add half the dry ingredients to the banana mixture and stir gently. Add milk, then fold in the remaining dry mix just until combined.
  7. Divide batter evenly among cupcake liners, filling each 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once cool, use a small spoon or melon baller to scoop a shallow well in the center of each cupcake (about 1-inch deep).
  10. Add a generous scoop of vanilla ice cream to each well, pressing gently to create a dome. Freeze cupcakes for at least 1 hour, or until ice cream is firm.
  11. Drizzle about 2 tsp of chocolate sauce over each frozen cupcake. Return to freezer for 10-15 minutes to set.
  12. Pipe or dollop whipped cream on top of each cupcake. Sprinkle with sprinkles, crushed nuts, and place a maraschino cherry on top. Add a fresh banana slice if desired.
  13. Serve immediately or keep in the freezer until ready to serve. If frozen solid, let cupcakes sit at room temperature for 5 minutes before eating.

Notes

Cool cupcakes thoroughly before adding ice cream to prevent melting. Freeze in batches if needed. Add whipped cream and cherries just before serving for best texture. For gluten-free or dairy-free, use appropriate substitutes. Store in an airtight container in the freezer for up to 1 week.

Nutrition

Keywords: banana split cupcakes, ice cream sundae cupcakes, party dessert, banana cupcake, summer dessert, make-ahead dessert, birthday treat, kid-friendly dessert

Find it online: https://jodierecipes.com/banana-split-ice-cream-sundae-cupcakes-easy-homemade-party-dessert/