Banana Split Cupcakes with Cherry Topping and Whipped Cream

All the flavors of a banana split sundae wrapped into one delightful cupcake. These Banana Split Cupcakes start with moist banana cupcakes topped with strawberry and vanilla buttercream, colorful sprinkles, chocolate sauce, chopped nuts and a bright red cherry. Perfect for parties and gatherings!

Happy Tuesday! This is the third cupcake recipe I’m sharing recently, and like the others it’s inspired by a classic dessert. This month’s recipes lean heavily on familiar favorites, and these Banana Split Cupcakes combine everything we love about a nostalgic banana split into a portable, fun cupcake.

Banana Split Cupcakes

After Cinnamon Roll Cupcakes and Turtle Cupcakes, it felt right to finally make a banana split-inspired treat. A classic banana split consists of a banana split lengthwise with three scoops of ice cream (usually chocolate, vanilla and strawberry), each crowned with whipped cream, nuts, sauce and a cherry. These cupcakes recreate those flavors with banana cake, strawberry and vanilla buttercreams, chocolate drizzle, chopped peanuts, sprinkles and a maraschino cherry.

Moist Banana Cupcakes

The base is a tender, moist banana cupcake. Even if you’re not a fan of raw bananas, banana-flavored baked goods often convert skeptics — I love banana bread and these cupcakes are no exception. If possible use very ripe bananas with brown spots for the best flavor and sweetness. If your bananas aren’t ripe yet, placing them in a brown paper bag at room temperature will accelerate ripening.

There are several components to make, but most can be prepared ahead of time. I recommend baking the cupcakes and making the strawberry sauce a day in advance; refrigerate both in airtight containers so assembly is quick and easy when you’re ready.

Homemade Strawberry Sauce + Strawberry Buttercream

The strawberry element comes from a simple homemade strawberry sauce that’s also folded into buttercream. To make the sauce, simmer strawberries with sugar, water and a splash of lemon juice for about 8–10 minutes until the fruit breaks down. For a smooth sauce, blend and strain to remove seeds, then chill completely before adding to frosting.

Chilling the sauce is important — adding hot sauce to buttercream will melt it and affect texture. The cooled sauce can be used both to flavor the frosting and as an optional drizzle on top of finished cupcakes.

Yellow Vanilla Buttercream

For the vanilla portion, make a classic vanilla buttercream and tint half of it pale yellow. Make one large batch of buttercream, divide it, and stir chilled strawberry sauce into one half for the strawberry buttercream; tint the other half yellow for the vanilla “ice cream” effect.

To assemble the frosting design, scoop the strawberry buttercream onto each cupcake with a medium scoop and use a small offset spatula to flatten and smooth the top and sides. Press rainbow nonpareils into the sides of the strawberry frosting, then pipe a yellow vanilla swirl on top.

Banana Split Toppings

Finish each cupcake with a drizzle of chocolate sauce, a sprinkle of chopped peanuts, and a maraschino cherry to mimic the classic banana split toppings. These cupcakes are whimsical and festive — ideal for birthdays, summer gatherings or any celebration where you want a playful dessert.

PIN THIS FOR LATER

FOLLOW QUEENSLEE APPÉTIT

Like what you see? Follow Queenslee Appétit for more recipes and baking inspiration.

Ingredients

Instructions

Strawberry Sauce

1. Combine strawberries, sugar, water and lemon juice in a saucepan over medium-high heat and bring to a boil.
2. Reduce heat and simmer, breaking up the strawberries and stirring occasionally, about 8–10 minutes.
3. Blend until smooth and press through a fine mesh sieve to remove seeds. Cool completely, then refrigerate until ready to use.

Banana Cupcakes

1. Preheat oven to 350°F (177°C). Line a standard cupcake pan with paper liners.
2. Whisk together flour, baking powder, baking soda, salt and cinnamon in a bowl.
3. In a mixer, beat butter with both sugars until light and fluffy, 2–3 minutes. Scrape the bowl as needed.
4. Add oil, sour cream and vanilla and mix to combine. Reduce speed and add eggs one at a time, scraping the bowl occasionally.
5. Gradually add dry ingredients and mix until just combined. Fold in mashed banana. Do not overmix; the batter should be thick.
6. Scoop batter into liners filling 2/3 full. Bake 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool completely.

Strawberry and Vanilla Buttercream

1. In a mixer, beat butter and salt until light and fluffy, about 5–6 minutes.
2. With the mixer on low, gradually add half the powdered sugar, then add heavy cream and vanilla and beat until combined.
3. Add the remaining powdered sugar one cup at a time on low speed until incorporated. Increase speed and whip until light and fluffy, about 5 minutes.
4. Divide the frosting into two bowls. Stir ¼ cup chilled strawberry sauce into one bowl (add pink gel if desired). Tint the other half with yellow gel coloring.

Assembly

1. Using a medium scoop, mound the strawberry buttercream onto each cupcake. Smooth the top and sides with a small offset spatula.
2. Dip the frosted sides into rainbow nonpareils.
3. Transfer yellow frosting to a piping bag fitted with a large star tip and pipe a swirl on top of each cupcake.
4. Drizzle chocolate sauce, sprinkle chopped peanuts and top with a maraschino cherry. Serve and enjoy!

Notes

• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Extra strawberry sauce can be drizzled on top when serving.
• Feel free to experiment with frosting flavors—chocolate or raspberry would work well.
• For a two-toned swirl, pipe both frostings from a single piping bag for a striped effect.

Nutrition Information (per serving)

Calories: 530 • Total Fat: 28g • Saturated Fat: 17g • Unsaturated Fat: 10g • Cholesterol: 90mg • Sodium: 133mg • Carbohydrates: 70g • Fiber: 1g • Sugar: 64g • Protein: 2g