Banana Split Cupcakes
If you grew up ordering banana splits at your favorite ice cream shop, these banana split cupcakes are going to bring back all the nostalgia.
These Banana Split Cupcakes combine everything you love about the classic dessert into one bakery-style treat. Soft homemade banana cupcakes are topped with creamy strawberry buttercream, finished with a rich chocolate ganache drizzle, and crowned with a bright maraschino cherry.
They’re playful, colorful, and perfect for birthdays, summer parties, ice cream socials, or any celebration that calls for a little extra fun.
The best part? They look impressive but are surprisingly simple to make.
Why You’ll Love These Cupcakes
What Makes These Taste Like a Banana Split?
Instead of trying to recreate every topping from a traditional banana split, these cupcakes focus on the three flavors everyone remembers most:
A cherry on top ties the whole dessert together and instantly gives them that nostalgic ice cream parlor look.
Banana Cupcakes
Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon optional
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas about 2–3 bananas
- 1/3 cup sour cream
- 1/4 cup whole milk
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla and mashed bananas.
- Stir in the sour cream.
- Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture. Mix just until combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before decorating.
Strawberry Buttercream
Pin Recipe Print RecipeIngredients
- 1 cup salted butter
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
- 3 tablespoons strawberry reduction or freeze-dried strawberry powder
- Pinch of salt
Instructions
- Beat butter until fluffy.
- Add powdered sugar gradually.
- Mix in cream, vanilla, strawberry reduction, and salt.
- Beat until light and fluffy.
Notes
1/2 cup freeze-dried strawberries
3 tablespoons melted butter Pulse the cookies and strawberries in a food processor until crumbly. Stir in the melted butter and sprinkle over the buttercream scoop.
Quick ganache (chocolate or white chocolate)
Ingredients
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Place the chocolate in a heatproof bowl.
- Heat the cream until just warm and steaming, not boiling! You can do this on the stove or in the microwave.
- Pour the warm cream over the chocolate and let it sit undisturbed for 2–3 minutes.
- Gently stir from the center outward until smooth and glossy.
- Let the ganache cool slightly before drizzling. It will thicken as it sits.
Notes
- For a thinner drizzle, use it while warm.
- For dipping cupcake tops, let it cool until slightly thickened but still fluid.
- If it thickens too much, gently rewarm in short bursts.
- White chocolate ganache works the same way, just swap in white chocolate chips.
Don’t forget The Cherry on Top!
Finish each cupcake with a maraschino cherry.
It’s the finishing touch that transforms these cupcakes from delicious banana cupcakes into true Banana Split Cupcakes.
my baking supplies:
Tips for the Best Banana Cupcakes
Fun Variations
Want to take them even further?
Try adding:
Perfect Occasions to Serve Them
These cupcakes are perfect for:
Storage
Store the decorated cupcakes in an airtight container.
Refrigerator: Up to 4 days
Bring them to room temperature for about 20 minutes before serving for the best flavor and texture.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Bake the cupcakes one day ahead and store them covered. Frost and decorate the day of your event for the freshest presentation.
Can I freeze the cupcakes?
Absolutely. Freeze the unfrosted cupcakes for up to three months. Thaw overnight in the refrigerator before decorating.
Can I use frozen strawberries in the buttercream?
Yes, as long as they’re cooked down into a strawberry reduction first. This gives you the best flavor without making the frosting too soft.
Can I use chocolate buttercream instead of ganache?
You can, but the glossy ganache gives these cupcakes the classic banana split look.
Equipment I Love
My favorite tools for making these cupcakes:
More Summer Desserts You’ll Love
If you’re looking for more fun summer desserts, be sure to check out:
There’s something about a banana split that instantly feels like summer, and these cupcakes capture all of that nostalgic charm in a dessert that’s easy to serve and even easier to love.
The combination of soft banana cake, creamy strawberry buttercream, rich chocolate ganache, and that classic cherry on top makes every bite feel like your favorite ice cream shop transformed into a cupcake.
Whether you’re baking them for a birthday party, an ice cream social, or simply because you love fun desserts, these Banana Split Cupcakes are guaranteed to bring smiles to the table.
If you make these Banana Split Cupcakes, I’d love to hear about how you like them.
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