Banana Split Cupcakes


These Banana Split Cupcakes have a lot going on! If you don’t want to be in the kitchen all day, there are a few components that can be made ahead of time. Then you can just assemble the day you want to enjoy them!

banana split cupcakes

What is needed to make banana split cupcakes?

  • Banana cupcakes
  • Salted caramel sauce
  • Strawberry Italian meringue buttercream
  • Chocolate ganache
  • Sprinkles
  • Maraschino cherries

How to assemble the cupcakes:

Banana cupcakes are the base to these banana split cupcakes. But they should actually be the last thing you make before assembling the cupcakes.

The first thing I usually make is the salted caramel sauce because it keeps in the fridge for so long. You can actually make it weeks in advance if you really wanted to. Just microwave it when you’re ready to use.

The day before assembling the cupcakes I’ll make the strawberry Italian meringue buttercream. However, you could even make it while the cupcakes are baking. If you choose to make it in advance, it will need to be refrigerated (it only lasts a week in the fridge). Then, let it come to room temperature before re-whipping. If it looks like it has separated, don’t worry. It will come back together when whipping.

I also make the ganache the day before. It will last about 2 weeks in the fridge if you use really fresh cream. Just microwave it when you’re ready to drizzle the cupcakes.

Use a cupcake corer or a teaspoon to cut out the center of the cupcakes. Don’t go all the way down or the filling will leak. Fill a piping bag with the salted caramel sauce and squeeze into the middle of the cupcakes. The caramel should come up just to the top of the cake, but not on the cupcakes.

Next, use an ice cream scoop to get the buttercream on top of the cupcakes. This makes it look like a scoop of strawberry ice cream on a banana split. 😍

Now comes the fun part! Place some of the ganache in a piping bag and drizzle it over the top of the buttercream. Then, do the same thing with the salted caramel. Finally, add some sprinkles (I like to use jimmies) and a stemmed maraschino cherry on top. Voila!

Happy Baking!


Banana Split Cupcakes

Recipe by Amanda Innes-ShareefCourse: DessertCuisine: AmericanDifficulty: Easy


Cooking time





A big ol’ banana split in cupcake form! Banana cake filled with homemade caramel and topped with strawberry buttercream.


  • Bananas 8 oz

  • Sour Cream 3 oz

  • Butter, softened 5 oz

  • Large Eggs 2

  • Vanilla 1 tsp

  • Cake Flour 7 oz

  • Sugar 6 oz

  • Baking Soda 1 tsp

  • Salt 1/2 tsp

  • Salted Caramel Sauce

  • Strawberry Italian Meringue Buttercream (recipe below)

  • Chocolate Ganache (recipe below)

  • Sprinkles 2 oz

  • 15 Stemmed Maraschino Cherries


  • Preheat oven to 350°F. Prepare cupcake tins with liners.
  • Add the flour, sugar, baking soda and salt to a mixing bowl and mix to combine.
  • Add softened butter and mix for at least 5 minutes until the mixture resembles cornmeal.
  • In a separate bowl, mash the bananas. Add the sour cream, eggs and vanilla and mix to combine.
  • Add the wet ingredients to the dry ingredients and mix just until combined.
  • Use an ice cream scoop to fill the liners 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool completely.
  • Fill with salted caramel sauce.
  • Use an ice cream scoop to top the cupcakes with strawberry meringue buttercream.
  • Drizzle chocolate ganache and more salted caramel over the buttercream.
  • Finish with sprinkles and a maraschino cherry.


  • To make this easier, you can use store bought caramel sauce and chocolate sauce.

strawberry italian meringue buttercream Directions

  • In a heavy bottomed saucepan add 300g sugar and 100g water and heat over medium high heat.
  • In a mixing bowl add 200g egg whites.
  • When the sugar reaches 116°C (240°F) begin whipping the egg whites with the whisk attachment on medium to medium-high speed. We want the whites to get to soft peaks but not any more than that. If they start going to stiff peaks, turn the mixer down to low while you wait for the sugar to be ready.
  • When the sugar reaches 121°C (250°F) the egg whites should be at soft peaks. Turn the mixer down to low speed and slowly and carefully pour the sugar into the bowl in a slow and steady stream.
  • Once all of the sugar has been added, turn the mixer back up to medium-high speed. You’ll see the meringue start to develop and hold it’s shape. Turn it up to high speed and let it go until the bowl has cooled down. You should be able to put your hand on the bowl and not feel any heat. This will take several (at least 10) minutes.
  • Once the bowl is cool, turn the mixer down to medium-low and add 400g of butter in small chunks, one chunk at a time. The butter should be cool but not cold, and definitely not soft. Once all of the butter has been added, turn the mixer back up to high.
  • Your buttercream will go through many phases and at some points it may look gross. Have no fear, it will all come together! Once the butter has been added, it should only take a couple more minutes for the buttercream to come together. If it remains soupy and doesn’t turn solid and shiny, then the meringue was probably too warm when you added the butter. Pop the bowl in the fridge for about 10-15 minutes, change from the whisk to the beater attachment and mix again until the buttercream comes together.
  • In a blender or with an immersion blender, puree 200g of fresh strawberries. Strain out the seeds. Add the strawberry puree to the buttercream, a couple of tablespoons at a time and beat until combined. If the buttercream looks like it’s beginning to separate, stop adding the puree.

chocolate ganache Directions

  • Place 100g of high quality chocolate chips or a chopped chocolate bar into a heat -proof bowl.
  • Place 100g of heavy cream in a small saucepan and heat over medium heat just until it starts to simmer.
  • Pour the hot cream over the chocolate so that the chocolate is completely covered and allow to sit for 5-10 minutes.
  • Whisk together until completely smooth and shiny.
  • Refrigerate for about 10-20 minutes until the ganache is a consistency that can be drizzled with a piping bag.

One comment

Comments are closed.