Banana Split Cupcakes

Banana Split Cupcakes are almost too cute to eat! These are easy banana cupcakes made with a cake mix that are filled and decorated to look like a banana split – the perfect summer or birthday cupcake recipe!

Ingredients Needed

• Bananas: I’m using overripe bananas for extra sweetness and so it’s easier to mash up. 
• Cake mix: Just a box of yellow (or white) cake mix
• Buttercream: I’m using vanilla buttercream. You can make your own or use store-bought, either one is fine. 
• Jam: strawberry jam or ice cream topping of your choice.
• Candy: I chose chocolate candy melts and M&Ms to resemble hot fudge
• Sprinkles: for some colorful fun to this cute dessert

How to make banana cupcakes

1. Preheat oven to 350°. Line cupcake tins with liners. Mash bananas using a potato masher.
2. Mix cake mix, water, oil, eggs, and bananas in a large mixing bowl.
3. Fill prepared cupcake liners about 2/3 full. Bake for about 15-20 minutes until a toothpick comes out clean. Cool completely before frosting.
5. Cut a small amount out of the center of each cupcake.
6. Add a teaspoon of strawberry jam to the hole in each cupcake.
7. Replace part of the piece you cut out.
8. Scoop a large scoop of icing on the cupcake. This is to resemble a scoop of ice cream.
9. Melt candy melts in the microwave, according to package directions. 
10. Spoon about a tablespoon over the top of the frosting on each cupcake, to resemble hot fudge. 
11. Sprinkle immediately with sprinkles and top with a red peanut M&M to resemble a cherry.

Expert Tips

• I used a double-recipe vanilla frosting because you’re using a full ice cream scoop. You can also use about 3 cans of frosting. Cream cheese frosting is great too!
• Use any red candy to look like a cherry and any sprinkles.
• Use your favorite flavor jam for the center – or fresh strawberries or even pineapple jam or ice cream topping.

Banana Split Cupcakes

5 from 1 vote

Fun banana cupcakes filled with strawberry filling and decorated to look like ice cream!

Recipe Video

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Yield 24 cupcakes

Serving Size 1 cupcake

Cook ModePrevent your screen from going dark

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Ingredients

 

For the Cake:

• ▢ 2 medium overripe bananas
• ▢ 1 (approx 15 ounce) box yellow cake mix
• ▢ ¾ cup water
• ▢ ¼ cup vegetable oil
• ▢ 3 large eggs

To make the sundaes:

• ▢ 2 recipes vanilla buttercream
• ▢ ½ cup strawberry jam or ice cream topping
• ▢ 8 ounces chocolate candy melts
• ▢ 24 red M&Ms
• ▢ Sprinkles

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Instructions

Make the Cake:

• Preheat oven to 350°. Line cupcake tins with liners (about 24).
• Mash bananas using a potato masher.
• Mix cake mix, water, oil, eggs, and bananas in a large bowl on low for 1 minute. Increase speed to medium and beat for 2 minutes.
• Fill prepared liners 2/3 full.
• Bake for about 15-20 minutes until a toothpick comes out clean. Cool completely before frosting.

Assemble cupcakes:

• Cut a small amount out of the center of each cupcake. Add a teaspoon of strawberry jam to the hole in each cupcake. Replace part of the piece you cut out.
• Use an ice cream scoop to place a large scoop of icing on the cupcake (to resemble a scoop of ice cream).
• Melt candy melts in the microwave, according to package directions. Spoon about a tablespoon over the top of the frosting on each cupcake, to resemble hot fudge. Sprinkle immediately with sprinkles and top with a red peanut M&M to resemble a cherry.

Recipe Notes

• I used a double recipe vanilla frosting because you’re using a full ice cream scoop. You can also use about 3 cans frosting.
• Use any red candy to look like a cherry and any sprinkles.
• Store loosely covered for up to 2 days on counter or 3 days in refrigerator.

Recipe Nutrition

Serving: 1cupcake | Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 16mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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