Real Recipes From Real Home Cooks ®

banana split cupcakes

(2 ratings)
Blue Ribbon Recipe by
Gail Springsteen
Waupaca, WI

I fashioned this recipe from a cake recipe that included pineapple and bananas. I thought if I added strawberries, chocolate, and cherries, it would be like a banana split. And it is!

Blue Ribbon Recipe

Grab a fork and dig in because this banana split cupcake recipe is a mouthful of yum! The banana and pineapple mixed into the cake make it tender and moist. The strawberry gelee is amazing, but if in a time crunch use a bit of strawberry jam. The ice cream is replaced with a rich cream cheese frosting. These take a bit of time to make, but worth it. It truly is a banana split rolled all up into a cupcake!

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For banana split cupcakes

  • 1 c
    butter, softened
  • 2 c
  • 3
  • 2 tsp
    vanilla extract
  • 2 c
    mashed ripe bananas
  • 1/2 c
    canned crushed pineapple
  • 3 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
  • 1 pkg
    cream cheese, 8 oz., softened
  • 1/2 c
    butter, softened
  • 3 3/4 c
    confectioners' sugar
  • 1 tsp
  • 1 c
    strawberry puree
  • 1/4 c
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    cold water
  • 1/2
    envelope Strawberry Jell-o powder
  • 1/2 c
    diced fresh strawberries
  • 1 c
    heavy whipping cream
  • 1 1/2 c
    chocolate chips

How To Make banana split cupcakes

  • Creaming butter and sugar in a bowl.
    In a large bowl, cream butter and sugar until light and fluffy.
  • Adding egg to butter and sugar mixture.
    Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.
  • Whisking dry ingredients in a bowl.
    Combine the flour, baking soda, cinnamon and salt.
  • Adding banana to butter and sugar.
    Add to the creamed mixture alternately with the banana mixture, beating well after each addition.
  • 5
    Fill paper-lined muffin/cupcake cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes; remove from pans to wire racks to cool completely.
  • Slicing the tops off cupcakes.
    Slice off the top of the cupcake even with the paper lining.
  • Spreading strawberry jam on top of cupcakes.
    Spread with strawberry gelee (recipe to follow) or strawberry jam, and if you wish, a little cream cheese frosting (recipe to follow).
  • Placing top of cupcake on top.
    Replace the top of the cupcake.
  • Adding frosting and chocolate to cupcake.
    Frost and decorate with the cream cheese frosting and chocolate ganache to look like a sundae or banana split, and top with a cherry (I decorated cherries and Hershey's Chocolate Drops with some disco dust to "bling" them up!)
  • Beating cream cheese, butter, and confectioners sugar in a bowl.
    CREAM CHEESE FROSTING: In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
  • Heating strawberry puree and sugar in a saucepan.
    STRAWBERRY GELEE (to fill or sandwich into cupcake): Heat puree and sugar in small saucepan. Stir in lemon juice and remove from heat. Put water in small bowl and sprinkle gelatin on top. Let sit for 5 minutes.
  • Fruit puree added to gelatin in a bowl.
    Add fruit puree mixture to the bowl and stir until gelatin is dissolved.
  • Whisking heavy cream on a stove.
    CHOCOLATE GANACHE: Pour 1 cup heavy whipping cream into saucepan. Continuously stir until boiling.
  • Whisking chocolate chips with heavy cream on a stove.
    Gradually add chocolate chips until the mixture turns into a shiny beautiful glaze.