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.

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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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.

Notes

Swap strawberry jam for raspberry or pineapple preserves for a different flavor.

Use cream cheese frosting instead of whipped cream for a richer topping.

Fold mini chocolate chips or chopped walnuts into the batter for extra texture.

Store cupcakes in the refrigerator for up to 3 days in an airtight container.

Freeze unfrosted, unfilled cupcakes for up to 2 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 310
Sugar: 22g
Sodium: 95mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg