Banana Split Sundae Cupcakes bring all the fun of a classic banana split into a handheld treat! Fluffy banana cupcakes are topped with whipped cream, chocolate syrup, pineapple, strawberries, peanuts, and a cherry for a party-ready dessert.
Ingredients
Servings: 12
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Calories: ~280 per cupcake
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/4 cup milk
- For the Topping:
- 1 cup whipped cream
- 1/2 cup chocolate syrup
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped strawberries
- 1/4 cup chopped peanuts
- 12 maraschino cherries
Instructions
- Make the Cupcakes: Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with liners. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, then mashed bananas. Mix in dry ingredients and milk until just combined. Divide batter among liners. Bake 16–18 minutes, until a toothpick comes out clean. Cool completely.
- Decorate: Top each cupcake with whipped cream, a drizzle of chocolate syrup, a spoonful of pineapple, strawberries, peanuts, and a cherry.
Tips & FAQ
- Can I make these ahead? Yes! Bake cupcakes a day in advance and decorate just before serving.
- Try using different nuts or berries for a twist on the classic.
For another crowd-pleaser, try our Classic Strawberry Crunch Cheesecake Delight!
