Name: Banana Split Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup mashed ripe banana (about 1 medium); ¼ cup sour cream; 2 tablespoons milk; ½ cup strawberry jam; 1 ½ cups heavy whipping cream; ¼ cup powdered sugar; ½ teaspoon vanilla extract (for whipped cream); ½ cup semisweet chocolate chips; 1 tablespoon coconut oil (or shortening); Rainbow sprinkles; 12 maraschino cherries with stems

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Fluffy Banana Split Cupcakes filled with sweet strawberry jam, topped with whipped vanilla cream, a drizzle of chocolate, colorful sprinkles, and a cherry—these Banana Split Cupcakes take everything I love about the classic ice cream treat and pack it into a fun, handheld dessert.

Banana Split Cupcakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup mashed ripe banana (about 1 medium)

¼ cup sour cream

2 tablespoons milk

For the Filling & Topping:

½ cup strawberry jam

1 ½ cups heavy whipping cream

¼ cup powdered sugar

½ teaspoon vanilla extract

½ cup semisweet chocolate chips

1 tablespoon coconut oil (or shortening)

Rainbow sprinkles

12 maraschino cherries with stems

Directions

I start by preheating the oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, I beat the butter and sugar until they’re light and fluffy. Then I add the eggs one at a time, mixing in the vanilla, mashed banana, sour cream, and milk until smooth.

I gently mix the dry ingredients into the wet mixture just until combined.

I divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Then I let them cool completely.

Once cool, I use a small knife or cupcake corer to remove the center of each cupcake and fill each one with 1–2 teaspoons of strawberry jam.

In a chilled bowl, I whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. I pipe or spoon the whipped topping onto the cupcakes.

I melt the chocolate chips with coconut oil in the microwave in 20-second intervals, stirring until smooth, then drizzle it over the whipped topping.

To finish, I add a pinch of rainbow sprinkles and top each cupcake with a maraschino cherry.

Servings and timing

Servings: 12 cupcakes

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Calories per cupcake: Approximately 310 kcal

Variations

I sometimes swap the strawberry jam for raspberry or pineapple preserves for a twist on the classic.

For a richer topping, I use cream cheese frosting instead of whipped cream.

If I’m feeling adventurous, I fold mini chocolate chips or chopped walnuts into the batter for extra texture.

Storage/Reheating

I keep these cupcakes stored in the refrigerator because of the whipped cream topping. They stay fresh for up to 3 days in an airtight container. If I want to make them ahead, I store the cupcakes and topping separately, then assemble before serving. These aren’t ideal for reheating, but they taste great chilled or at room temperature.

FAQs

Can I use store-bought whipped cream instead of making it from scratch?

Yes, but I find that freshly whipped cream holds its shape better and tastes fresher. If I use store-bought, I prefer a stabilized version.

Can I freeze these cupcakes?

I freeze the unfrosted, unfilled cupcakes for up to 2 months. Once thawed, I add the jam and toppings fresh before serving.

What can I use instead of coconut oil?

I use shortening or even a small amount of butter in place of coconut oil when melting the chocolate—it helps keep the drizzle smooth and glossy.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour and make sure all other ingredients are gluten-free certified.

Can I use a different fruit filling?

Absolutely. I’ve tried raspberry, blueberry, and even mango jam with great results. It’s fun to mix it up depending on the season.

Conclusion

These Banana Split Cupcakes are one of my favorite ways to turn a classic dessert into something whimsical and sharable. They’re fun to make, even more fun to decorate, and the flavor combination is a total crowd-pleaser. Whether for a summer party, birthday, or a just-because baking day, these cupcakes never disappoint.

📖 Recipe:

Banana Split Cupcakes

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Author: Cheryl
Total Time: 40 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

Fluffy banana cupcakes filled with sweet strawberry jam and topped with whipped cream, chocolate drizzle, sprinkles, and a cherry—these Banana Split Cupcakes are a fun twist on the classic dessert.

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract, mashed banana, sour cream, and milk until smooth.
Gently mix the dry ingredients into the wet ingredients until just combined.
Divide batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Use a small knife or cupcake corer to remove the center of each cupcake and fill with 1–2 teaspoons of strawberry jam.
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped topping onto the cupcakes.
Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring until smooth, then drizzle over the whipped topping.
Add sprinkles and top each cupcake with a maraschino cherry.