Banana Split Cupcakes

Banana Split Cupcakes
105 min.
48
169kcal

Suggestions


Indulge your sweet tooth with these delightful Banana Split Cupcakes, a whimsical twist on the classic dessert that everyone loves! Perfect for parties, picnics, or simply a fun family treat, these mini cupcakes are not only visually appealing but also bursting with flavor. Imagine the rich taste of ripe bananas blended into a moist cake, topped with luscious layers of chocolate, vanilla, and strawberry frosting, all crowned with a bright maraschino cherry and a sprinkle of colorful candy decors.

These cupcakes are incredibly easy to make, thanks to the convenience of a boxed cake mix, yet they deliver a homemade touch that will impress your guests. With a total of 48 servings, they are perfect for large gatherings or to satisfy your cravings throughout the week. Each bite offers a delightful combination of textures and flavors, reminiscent of the classic banana split sundae, making them a hit with both kids and adults alike.

Whether you're celebrating a special occasion or just want to treat yourself, these Banana Split Cupcakes are sure to bring a smile to your face. So gather your ingredients, preheat your oven, and get ready to create a dessert that will be the star of any dessert table!

Ingredients

  • box cake mix yellow
  • cup banana very ripe mashed (2 medium)
  • 0.5 cup vegetable oil 
  • 0.3 cup water 
  •  eggs 
  • 16 oz chocolate frosting 
  • 16 oz vanilla frosting 
  • 12 oz fluffy frosting 
  • 48  maraschino cherries dry with stems, patted
  • 0.3 cup sprinkles 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • microwave
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place mini paper baking cup in each of 24 mini muffin cups. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill each muffin cup two-thirds full. (Cover and refrigerate remaining batter until ready to bake.)
  3. Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Repeat with remaining batter to make 24 more mini cupcakes. In small microwavable bowl, reserve 1/4 cup of the chocolate frosting. Spoon remaining frosting into decorating bag fitted with large star tip #
  4. Pipe frosting onto 16 cupcakes. Repeat with white and strawberry frosting. Microwave reserved chocolate frosting on High 20 to 25 seconds or until smooth. Cool 1 minute; drizzle over frosting on each cupcake. Pipe dab of white frosting on each; top with a cherry and sprinkles.

Nutrition Facts

Calories169kcal
Protein2.09%
Fat28.51%
Carbs69.4%

Properties

Glycemic Index
2.93
Glycemic Load
5.17
Inflammation Score
-1
Nutrition Score
1.9378260879413%

Flavonoids

Catechin
0.19mg

Nutrients percent of daily need

Calories:168.78kcal
8.44%
Fat:5.42g
8.34%
Saturated Fat:1.39g
8.68%
Carbohydrates:29.69g
9.9%
Net Carbohydrates:29.24g
10.63%
Sugar:23.64g
26.27%
Cholesterol:10.23mg
3.41%
Sodium:130.33mg
5.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.89g
1.79%
Vitamin B2:0.09mg
5.37%
Phosphorus:50.11mg
5.01%
Vitamin E:0.57mg
3.81%
Vitamin K:3.4µg
3.23%
Calcium:28.41mg
2.84%
Folate:10.66µg
2.66%
Manganese:0.05mg
2.65%
Iron:0.46mg
2.57%
Vitamin B1:0.03mg
1.99%
Copper:0.04mg
1.92%
Selenium:1.3µg
1.86%
Fiber:0.46g
1.82%
Vitamin B3:0.32mg
1.6%
Potassium:45.24mg
1.29%
Vitamin B6:0.03mg
1.26%
Magnesium:4.61mg
1.15%
Vitamin B5:0.11mg
1.06%