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!

Prep Time:
30 mins
Stand Time:
30 mins
Bake Time:
18 mins
Cool Time:
45 mins
Total Time:
30 mins
24 (2-1/2 inch) cupcakes


  • 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)

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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).

    Banana Split Cupcakes
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Nutrition Facts (per serving)

245 Calories
13g Fat
28g Carbs
3g Protein
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.

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