Real Recipes From Real Home Cooks ®

banana split cupcakes

(2 ratings)
Recipe by
Jennifer McConnell
Las Vegas, NV

This is a twist on a recipe I found from Paula Dean. Absolutely awesome, and can be made completely sugar free as well.

(2 ratings)
yield 18
prep time 25 Min
cook time 25 Min

Ingredients For banana split cupcakes

  • batter
  • 2
  • 1 c
    sugar or splenda
  • 1/2 c
    unsalted butter
  • 1/2 c
    strawberry yogurt
  • 1 tsp
    baking soda
  • 2 c
    all purpose flour
  • 1 c
    smashed bananas
  • 1/2 c
    mashed and drained strawberries
  • 1/4 c
    crushed pineapple (drained well)
  • 1/2 c
    chocolate chips
  • 1/4 c
    diced cherries
  • chocolate syrup
  • nut topping
  • marichino cherries
  • hot fudge ice cream topping
  • strawberry ice cream topping
  • coconut
  • thinly sliced bananas
  • 1 c
    heavy whipping cream
  • 1/4 c
  • 1/3-1/2 package of banana cream instant pudding (to taste)

How To Make banana split cupcakes

  • 1
    Cream butter and sugar together Add eggs, yogurt, flour, and baking soda fold in bananas, strawberries, choc. chips, and pineapple. Fill cupcake liners 3/4 full and bake for 20-25 minutes at 350 degrees.
  • 2
    FROSTING: 1 cup of heavy whipping cream................ 1/4 Cup Sugar 1/3 - 1/2 of a package of Banana Cream Instant Pudding mix Mix in high speed mixer for 2 minutes (everything).....
  • 3
    Once the cupcakes are completely COMPLETELY cool, frost with hot fudge ice cream topping (don't heat it up, just spread it on top). On top of it, put just a little dab of the strawberry topping. Top it with the whipped cream frosting. Garnish with sweetened coconut, nut topping, a chocolate syrup drizzle and a single cherry on top. Arrange 2 or 3 banana slices on top as well.

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