Description
Satisfy your sweet tooth with homemade banana split cupcakesa delightful fusion of flavors you cant resist Perfect for any occasion 155 chars
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ripe bananas, mashed
½ cup buttermilk
Whipped cream for frosting
Chocolate syrup
Chopped nuts (like walnuts or peanuts)
Cherries (maraschino or fresh)
Rainbow sprinkles
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
Alternately add the dry mixture and buttermilk into the banana mixture, gently folding until combined.
Divide the batter equally among the cupcake liners, filling them about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Top the cooled cupcakes with a swirl of whipped cream, drizzle with chocolate syrup, sprinkle chopped nuts, and finish with a cherry and sprinkles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 220 calories
- Sugar: 15 g
- Fat: 10 g
- Saturated Fat: 10 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
Keywords: Banana Split Cupcakes, Dessert, Baking, Cupcake Recipe
