Recipes and Cooking Banana Split Cupcakes 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 21, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Stand Time: 30 mins Bake Time: 18 mins Cool Time: 45 mins Total Time: 30 mins Servings: 24 Yield: 24 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients ¾ cup butter 3 eggs 2 cup all-purpose flour 1 ½ teaspoon baking powder ¾ teaspoon salt ¼ teaspoon baking soda ½ cup mashed ripe banana (1 large) ⅓ cup milk ¼ cup sour cream 1 teaspoon vanilla 1 cup sugar 1 recipe Sweetened Whipped Cream 2 pint ice cream (any flavor) Chocolate-flavor syrup Maraschino cherries with stems and/or chopped nuts Sweetened Whipped Cream 1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla Directions 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. 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. 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. 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. 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. 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. Sweetened Whipped Cream 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). Blaine Moats Rate it Print Nutrition Facts (per serving) 245 Calories 13g Fat 28g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 245 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 40% Cholesterol 67mg 22% Sodium 179mg 8% Total Carbohydrate 28g 10% Total Sugars 19g Protein 3g Vitamin C 0.6mg 3% Calcium 60.6mg 5% Iron 0.7mg 4% Potassium 104mg 2% Folate, total 24.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.