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Banana Split Sundae Cupcakes

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These playful cupcakes capture all the nostalgia of a classic banana split—moist banana cake, sweet strawberry jam filling, fluffy whipped cream, chocolate drizzle, sprinkles, and a cherry on top. Perfect for parties or anytime you want a fun, crowd-pleasing dessert.

Ingredients

Scale
  • 1 large ripe banana, mashed (about 120g)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (120ml) milk
  • 1 tsp vanilla extract
  • 1/2 cup (120g) strawberry jam
  • 1 cup (240ml) heavy whipping cream, very cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 tsp coconut oil or butter
  • Rainbow sprinkles (optional)
  • 12 maraschino cherries, patted dry

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
  2. In a small bowl, mash the banana until mostly smooth. Set aside.
  3. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in mashed banana and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add half of the dry ingredients to the wet mixture, mixing on low until just combined. Pour in milk, then add remaining dry ingredients. Mix until smooth, but do not overmix.
  6. Divide batter evenly among liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Tops should be lightly golden and spring back when touched.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Once cooled, use a small spoon or apple corer to remove a 1-inch deep center from each cupcake. Fill each hole with about 2 teaspoons strawberry jam and replace a bit of the removed cake on top.
  9. In a chilled mixing bowl, beat heavy whipping cream with powdered sugar and vanilla extract on high speed until soft peaks form (about 2-3 minutes).
  10. Fill a piping bag fitted with a large star tip and pipe a generous swirl of whipped cream on each cupcake, or dollop with a spoon.
  11. In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second bursts, stirring until smooth. Cool slightly, then drizzle over each cupcake.
  12. Sprinkle with rainbow sprinkles and top each cupcake with a maraschino cherry. Let chocolate set for a couple of minutes before serving.

Notes

For best results, use very ripe bananas and chill your bowl and beaters before whipping cream. Let cupcakes cool completely before coring and filling. Customize with different jams, nuts, or dairy/gluten-free swaps as needed. Store in the fridge for up to 3 days; add whipped cream and toppings just before serving for freshest results.

Nutrition

Keywords: banana split cupcakes, sundae cupcakes, banana dessert, party cupcakes, summer dessert, whipped cream cupcakes, easy cupcakes, kid-friendly dessert

Find it online: https://jodierecipes.com/banana-split-sundae-cupcakes-recipe-easy-homemade-dessert-with-whipped-cream-and-cherries/