Banana Split Cupcakes

Since purchasing the proper tips, I really enjoy making cupcakes now. Before, I liked cupcakes, but dreading attempting to make any that were blog worthy because I just couldn’t get along with the icing no matter how hard I tried. It really all came down to the size of the tip you use in your piping bag.

Now, I still don’t have any fancy skills and you won’t find cupcakes adorned with flower petals or anything, but at least I can pipe a decent swirl to the icing.

When I decided to have a New Years Eve party, I knew I wanted to make fun desserts. What better way to ring in the new year than with fun desserts? I also wanted to go a little over the top because isn’t that what NYE is all about? I started my cupcake hunt on Annie’s blog and immediately chose two recipes.

This lovely little beauty I’m sharing with you today was my first pick. I only wish I had thought to take better pictures of the 2 or 3 remaining cupcakes the next morning.

Banana Split Cupcakes
Source: Annie’s Eats
Servings: 12
Printer Friendly



    • 1 cup all purpose flour
    • 1 1/2 tsp. baking powder
    • pinch of salt 
    • 3/4 cup sugar
    • 2 tbsp. unsalted butter, at room temperature 
    • 2 eggs
    • 4 oz. unsweetened applesauce
    • 1/2 cup buttermilk
    • 1 small banana, mashed


    • 6-8 strawberries, hulled and diced
    • 1 tsp. powdered sugar
    • 2 tbsp. crushed pineapple, drained


    • 1 cup heavy cream
    • 1/4 cup powdered sugar
    • splash of vanilla extract


    • 6 oz. chocolate chips 
    • 12 maraschino cherries 
    • sprinkles

1. Preheat the oven to 350. Line a cupcake pan with paper liners.
2. In a bowl, combine the flour, baking powder and salt.
3. In the bowl of your stand mixer, beat the butter and sugar together with the paddle attachment until light and fluffy. Add in the eggs and applesauce, then slowly add in half of the flour mixture.
4. Add the buttermilk and banana and the rest of the flour mixture until it is all combined.
5. Fill each cupcake liner 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
6. While the cupcakes are cooling, combine the strawberries and powdered sugar together in a small bowl.
7. Once the cupcakes have cooled, cut a cone shape out of the center of the cupcake with a paring knife. Fill each cupcake with the strawberries and top with the crushed pineapples.
8. In the bowl of your stand mixer with the whisk attachment, beat the heavy cream on high speed until soft peaks form. Add in the powdered sugar and vanilla and continue to whip until stiff peaks form.
9. Transfer the frosting to a pipe bag fitted with a large tip. Pipe the frosting over the hole in the cupcake. Work quickly as the frosting loses it shape the warmer it gets. Then place the cupcakes in the refrigerator for at least 30 minutes but up to overnight.
10. Once the cupcakes have chilled, melt the chocolate chips in the microwave until smooth. Let the chocolate cool slightly then spoon over the cupcakes. Top immediately with a cherry and a pinch of sprinkles.
11. Return the cupcakes to the refrigerator until ready to serve.

Unfortunately mine don’t look anywhere near as pretty as Annie’s. My friend Kayleigh was over helping me prepare everything for the party and neither one of us remembered to have the cherries or sprinkles ready after we added the chocolate so it resulted in the cherries being stuck on the sides of the cupcake which annoyed both of us quite a bit!

Looks aside, however, this cupcake is incredible. It holds up to the filling without becoming soggy or laden down. The whipped cream frosting is just light and airy enough that it pairs perfectly with the heaviness of the chocolate and the sweetness from the filling and the maraschino cherry. 

One Comment

  1. Your cupcakes are gorgeous, and sound delicious too!

Leave a Comment

Your email address will not be published. Required fields are marked *