Rating: 3.94 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
  • 18 Ratings

These whipped cream-stuffed Banana Split Cupcakes taste just like your favorite soda shop treat once they're topped with ice cream and a cherry. These showy, single-serving banana split cakes will be a hit at your next party!

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
stand:
30 mins
bake:
18 mins to 20 mins at 350°
cool:
45 mins
Servings:
24
Yield:
24 (2-1/2 inch) cupcakes
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Banana Split Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. In a small bowl combine mashed banana, milk, sour cream, and vanilla. Set aside.

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Instructions Checklist
  • Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on low to medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy, scraping sides of bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined.

Instructions Checklist
  • Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in muffin cups.

Instructions Checklist
  • Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Instructions Checklist
  • Just before serving, place some of the Sweetened Whipped Cream in a pastry bag fitted with a large star tip. Insert tip into the top of each cupcake. Squeeze about 1 tablespoon of the whipped cream into the center of each cupcake.

Instructions Checklist
  • For each serving, top a cupcake with a small scoop of ice cream. Drizzle with chocolate-flavor syrup. Pipe some of the remaining Sweetened Whipped Cream on top of ice cream. Top with maraschino cherries and/or nuts. Makes 24 (2-1/2-inch) cupcakes.

Nutrition Facts (Banana Split Cupcakes)

245 calories; total fat 13g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 67mg; sodium 179mg; potassium 104mg; carbohydrates 28g; fiber 1g; sugar 19g; protein 3g; trans fatty acid 0g; vitamin a 486IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 61mg; iron 1mg.

Sweetened Whipped Cream

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

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Reviews

18 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2