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5
from 1 vote
Banana Split Cupcakes
These banana split cupcakes are perfect for a hot summer day, just like the ice cream dessert!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Cooling Time
15
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
18
cupcakes
Calories:
315
kcal
Author:
Stefani
Ingredients
Banana Split Cupcake Ingredients
1/2
cup
unsalted butter
room temperature
1
cup
granulated sugar
2
large eggs
1/2
cup
strawberry yogurt
1
teaspoon
baking soda
2
cups
all-purpose flour
1
cup
mashed bananas
about 2 bananas
1/2
cup
macerated strawberries
1/2
cup
dried pineapple
loosely chopped
1/2
cup
chocolate chips
1/2
cup
walnuts
loosely chopped
Banana Whipped Cream Frosting Ingredients
1
cup
heavy whipping cream
1/4
cup
granulated sugar
1
over-ripe banana
mashed, see note for instructions on how to use a non-ripened banana instead
chocolate syrup
to taste
1/2
cup
walnuts
loosely chopped
1/2
cup
bananas
thinly sliced
18
cherries
pitted
US Customary
-
Metric
Instructions
Banana Split Cupcake Instructions
Preheat oven to 350 F.
Cream butter and sugar in a large bowl.
Mix in eggs, yogurt, flour, and baking soda.
Stir in bananas, strawberries, pineapple, chocolate chips, and walnuts.
Fill cupcake liners 3/4 full.
Bake for 25 minutes or until the tops bounce back when lightly touched.
Remove cupcakes from cupcake tin and rest on a cooling rack until cool.
Banana Whipped Cream Frosting Instructions
Whip heavy whipping cream and sugar until light and fluffy.
Mix in bananas until just combined.
Frost cupcakes.
Drizzle with chocolate syrup.
Top with walnuts, banana slices, and a cherry.
Notes
A non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft but not liquid), then letting it return to room temperature.
Nutrition
Calories:
315
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Cholesterol:
51
mg
|
Sodium:
81
mg
|
Potassium:
164
mg
|
Fiber:
2
g
|
Sugar:
25
g
|
Vitamin A:
404
IU
|
Vitamin C:
5
mg
|
Calcium:
38
mg
|
Iron:
1
mg