If you have a soft spot for classic ice cream parlor treats but want something portable and irresistibly fun, this Banana Split Cupcakes Recipe is calling your name. Imagine biting into a moist banana cupcake, bursting with fresh strawberry filling at the center, swirled with luscious cream cheese whipped frosting, and topped with rich chocolate ganache and playful sprinkles. It’s everything you love about a banana split in a single cupcake, perfect for parties, special occasions, or simply treating yourself whenever the craving hits. You’re going to adore how these cupcakes combine familiar flavors with a delightful twist that’s sure to become a favorite in your dessert rotation.

Ingredients You’ll Need

The image shows two sets of ingredients arranged neatly on a white marbled surface. On the left side, there are nine small glass bowls and one stick of butter, each containing different ingredients: a bowl of flour at the top, a bowl of brown sugar below it, a bowl of white sugar next, a small bowl of baking powder, a bowl of milk, a single egg placed directly on the surface, a small bowl of vanilla extract, a bowl of mashed bananas at the bottom, and a bowl of softened butter cream next to the egg and butter. On the right side, eight small glass containers hold more ingredients: a bowl of fresh strawberries at the top, a bowl of chopped chocolate below it, a bottle of heavy whipping cream to the right, a bowl of sour cream, a small bowl with vanilla, a bowl of sprinkles, and a square block of cream cheese near the bottom, all placed with space between them. The surface is clean and bright with a soft natural light. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem straightforward, but each plays a vital role in crafting that perfect Banana Split Cupcakes Recipe experience. From the overripe bananas that add natural sweetness and moisture to the fresh strawberries turned into a tangy-sweet filling, everything comes together in harmony to create layers of flavor and texture.

2 cups strawberries: Fresh and ripe, these form the vibrant, juicy filling that gives the cupcakes their signature strawberry surprise.
1 tablespoon sugar: Sweetens the strawberry filling just right without overpowering.
2 teaspoons lemon juice: Adds brightness and balances the sweetness in the strawberry filling.
1 teaspoon corn starch: Helps thicken the strawberry filling so it holds perfectly in the cupcake center.
1 ½ cups all-purpose flour: The foundation of the cupcakes, providing the perfect crumb.
½ teaspoon baking soda: Helps the cupcakes rise beautifully and stay tender.
½ teaspoon baking powder: Gives an extra lift for a light, fluffy texture.
¼ teaspoon salt: Enhances all the flavors without being noticeable.
½ cup unsalted butter, room temperature: Adds richness and moisture to the batter.
½ cup brown sugar: Brings a caramel depth to complement the banana flavor.
½ cup sugar: Provides balanced sweetness throughout the cupcake.
1 large egg, room temperature: Acts as a binder and adds structure.
2 medium or large overripe bananas, mashed (about ¾ cup): The star ingredient for natural sweetness and moistness.
¼ cup yogurt (plain or vanilla), room temperature: Keeps the cupcakes tender and moist.
¼ cup milk, room temperature: Adds necessary hydration for a smooth batter.
1 teaspoon vanilla extract: Enhances the overall flavor with a warm, inviting note.
½ cup heavy whipping cream: Used for the chocolate ganache to add richness.
¾ cup semi-sweet chocolate chips: Melts into a creamy ganache topping that’s utterly decadent.
8 ounces block-style cream cheese, room temperature: The creamy base of the whipped cream frosting, blending tang and sweetness.
1 cup powdered sugar: Sweetens the cream cheese frosting perfectly without graininess.
1 ½ teaspoons vanilla extract: Adds depth and aroma to the frosting.
2 cups heavy whipping cream: Whipped into fluffy frosting that’s light yet luscious.
Sprinkles: Fun and colorful, they add that joyful finishing touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Banana Split Cupcakes Recipe

Step 1: Prepare the Strawberry Filling

First, give those strawberries some love by pureeing them into small bits to get that fresh, fruity base. On medium heat, stir them together with sugar, lemon juice, and cornstarch until the mixture thickens beautifully in about 5 to 10 minutes. Once it’s that luscious, jammy consistency, pop it into the fridge to chill — this cooling step is critical so it holds its shape inside the cupcakes.

Step 2: Bake the Banana Cupcakes

Time to get your oven rolling at 350 degrees and line your muffin pans with cute cupcake liners. Mix the dry ingredients separately — flour, baking soda, baking powder, and salt — then cream the butter and sugars until fluffy. Adding the egg, mashed bananas, yogurt, milk, and vanilla creates a batter rich with banana flavor and just the right moisture. Fold in the flour mix gently, scoop into liners about two-thirds full, and bake each batch for 16 to 20 minutes until a toothpick comes out clean. Let them cool fully before moving to the next exciting steps.

Step 3: Make the Chocolate Ganache

Warm your heavy cream until steamy, then pour it over the chocolate chips and let it sit so the chocolate melts slowly into a silky ganache. Stir gently until it’s smooth with no lumps — this ganache will add a heavenly chocolate finish that perfectly balances the fruity and creamy layers.

Step 4: Whip the Cream Cheese Frosting

Whip the cream cheese until soft and fluffy, then introduce powdered sugar and vanilla for sweetness and depth. Slowly whip in the heavy cream in increments until you reach a thick, fluffy frosting that isn’t too heavy but still rich enough to hold its shape beautifully when piped.

Step 5: Assemble the Cupcakes

Here’s the magical moment. Hollow out a center in each cooled cupcake carefully, fill it generously with the chilled strawberry filling, then patch up the hole with the cupcake top you removed. Pipe the cream cheese frosting on top in swirly clouds, drizzle with the silky chocolate ganache, finish with colorful sprinkles, and maybe add a cherry for that classic split look. You’ve just turned humble cupcake ingredients into an unforgettable Banana Split Cupcakes Recipe masterpiece!

How to Serve Banana Split Cupcakes Recipe

Garnishes

A sprinkle of rainbow or chocolate sprinkles adds a playful texture and burst of color. You can also place a fresh cherry or slice of banana on top to highlight the classic banana split look you’re paying homage to.

Side Dishes

Serve these cupcakes alongside a scoop of vanilla ice cream or a fresh fruit salad to keep the fun banana split vibe going. A dollop of whipped cream on the side makes every bite even more decadent and reminiscent of the original sundae experience.

Creative Ways to Present

Try serving these Banana Split Cupcakes Recipe treats in mini cupcake stands, or arrange them in a colorful platter with small spoons and napkins for festive gatherings. You can even layer leftover filling and frosting in clear cups for a deconstructed banana split dessert that’s just as delightful but perfectly portable.

Make Ahead and Storage

Storing Leftovers

Keep your Banana Split Cupcakes Recipe fresh by storing them in an airtight container in the refrigerator for up to five days. The cream cheese frosting and strawberry filling stay wonderfully fresh and flavorful when chilled.

Freezing

If you want to make these in advance, freeze the unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe container. When ready, thaw in the fridge overnight, then assemble with frosting, ganache, and toppings the next day for best results.

Reheating

Since these cupcakes are best enjoyed cold or at room temperature due to the cream cheese frosting and strawberry filling, reheating is not recommended. Serve straight from the fridge or let them sit at room temperature for 15 to 20 minutes before eating.

FAQs

Can I use frozen strawberries for the filling?

Yes! Frozen strawberries work perfectly—just thaw and drain any excess liquid before pureeing to ensure your filling thickens correctly.

What if I don’t have a piping bag for frosting?

No worries! You can spread the cream cheese frosting with a butter knife or spoon for a rustic look that tastes just as amazing.

Can I substitute the yogurt with sour cream?

Definitely. Sour cream adds a similar tang and moisture, making it a great substitute in the cupcake batter.

Is it okay to make the strawberry filling a day ahead?

Absolutely. In fact, chilling the filling overnight enhances its flavor and makes assembly quicker on the day you bake.

How do I prevent the cupcakes from drying out?

Be sure to measure your flour correctly and avoid overbaking. Also, store cupcakes in an airtight container to retain moisture.

Final Thoughts

There’s something truly special about enjoying a Banana Split Cupcakes Recipe that captures a nostalgic favorite with such ease and fun. Whether you’re baking for celebrations or just because, this recipe brings joy to both the kitchen and the taste buds. So grab those ingredients, preheat your oven, and let yourself indulge in this incredible fusion of banana, strawberry, chocolate, and creamy frosting magic. You won’t regret it!