This post may contain affiliate links. For more information, read my disclosure policy.
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!
Fun Banana Split Cupcakes
Who knew banana split and cupcakes could be such a perfect match? I just created the ultimate dessert mashup – banana split cupcakes!
This cupcake is my favorite banana cake recipe ever, the same one I made my Banana Cake with Caramel Filling from. Then I topped it with “ice cream” which is a generous scoop of vanilla frosting, drizzled with hot fudge (melted chocolate) and sprinkles and a red M&M cherry.
Why you’ll love this recipe
- These are easy banana cupcakes that start with a cake mix!
- Use homemade frosting or buy it from the grocery store.
- Such a cute decoration – great for kids birthdays or a summer party!
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
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
How to make banana cupcakes
- Preheat oven to 350°. Line cupcake tins with liners. Mash bananas using a potato masher.
- Mix cake mix, water, oil, eggs, and bananas in a large mixing bowl.
- Fill prepared cupcake liners about 2/3 full. Bake for about 15-20 minutes until a toothpick comes out clean. Cool completely before frosting.
- 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.
- Scoop a large scoop of icing on the cupcake. This is 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.
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.
FAQs
What type of frosting goes well with banana cupcakes?
Vanilla frosting or cream cheese icing pairs great with any banana dessert.
Can you freeze banana cupcakes?
Yes. Freeze in an airtight container for up to 3 months.
How long will banana split cupcakes last?
Store loosely covered for up to 2 days on the counter or 3 days in the refrigerator.
Banana Split Cupcakes
Fun banana cupcakes filled with strawberry filling and decorated to look like ice cream!
Recipe Video
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
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
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
These are awesome!!!, Cool idea!, Pictures are fabulous, Thanks Puja