Banana Split Cupcakes

Banana Split Cupcakes ~ It’s been what, a little over 30 days since I posted a cupcake, so of course I went crazy with dipping, rimming, stuffing and stacking this Banana Split Cupcake with all kinds of cupcakey goodness.

Banana Split Cupcakes

Banana Split Cupcakes

Remember these Banana Split Bites stuffed with ice cream from last year? This Banana Split Cupcake is an update of those bites but this time around I carved it between some paper pleats and sculpted it with some flour. I had to bypass the ice cream because of the melting factor, but guess what?  Stuffed it with some banana cream custard instead!

It’s actually the same banana cream custard I used in this Mini Banana Cream Pie recipe. It’s fast, easy and delicious, so don’t worry that you will have more than you need for this cupcake. You can use the extra to make any of the previously mentioned recipes (especially in the Banana Split Bites recipe if melting ice cream is a factor), or shoot just grab a spoon and enjoy!

By now, I’m sure you’re beginning to sense that I have a deep, serious love for anything banana flavored. That’s a heads up because I’m fine tuning a Banana Split Cake recipe that will be posted very soon!

Until then, I hope you love this riff on a banana split dessert recipe as much as I do.

Banana Split Cupcakes   Bakers Royale  Closeup111

A few notes:

  • Advance preparation: The banana cream custard filling can be prepared up to a day in advance. Place a piece of plastic wrap directly on the surface and refrigerate. The cupcake can be prepared up to two days in advance and refrigerated in tightly sealed container.
  • The frosting can be prepared up to five days in advance and kept refrigerated. Bring the frosting to room temperature and beat for two minutes for frosting consistency.
  • The chocolate sauce can be prepared up to a week in advance and reheated in the microwave to dipping consistency.  Place chocolate in a shallow bowl for easy dipping and work near a microwave to reheat as needed.
  • I used a large, round tip for the first frosting layer for an easy chocolate dipping and nonpareil rimming. For the remaining frosting I used a large, closed, star tip.

Banana Split Cupcakes

Adapted from Magnolia’s Vanilla Cupcake | Makes 20-24 cupcakes

Preparation: Heat oven to 350 degrees F. Line pan with cupcake liners.



  • 1 1/2 cups self-rising flour
  • 1 1/2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 cup banana puree
  • 1 teaspoon vanilla extract

Banana Cream Custard Filling:

  • 1 ½ bananas
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup corn starch
  • ½ cup sugar, plus 2 tablespoon sugar
  • 1 tablespoon vanilla
  • ¼ kosher salt

Classic Vanilla Buttercream Frosting:

** a correction was made on 5/23/11 to reflect a typo on the vanilla extract portion **

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanillas extract

Chocolate Dipping Sauce:
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm



1. In a bowl, add both flours and whisk to combine; set aside. In another bowl cream the butter on medium speed until smooth. Gradually add the sugar and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition; set aside. In another bowl add milk, banana puree, and vanilla extract whisking to combine.

2. Add the dry ingredients in three parts, alternating with the milk, banana and vanilla mixture. With each addition, beat until the ingredients are incorporated but do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well combined. Fill cupcake liners 3/4 full and bake for 20 to 25 minutes, or until a cake tester (toothpick) inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Banana Cream Custard Filling:

1. Place all ingredients in a food processor bowl or blender and process to combine. Pour mixture into a saucepan over a medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook the mixture until it thickens, about 5-7 minutes, or until it coats the back of a spoon. Remove from heat and let it cool slightly.

Classic Vanilla Buttercream Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine.   The frosting may appear to look separated, keep mixing and and it will come together (this commonly happens when making Swiss Meringue Buttercream.)

Chocolate Dipping Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble:

1. To stuff the cupcakes: Create a well in the center of the cupcake using either apple corer, the large end of cupcake tip, or hand-carve a well using a paring knife. Fill well with banana cream custard filling.

2. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the buttercream frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with nonpareils.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top and garnish with a Maraschino cherry.

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  1. Avatar for Naomi Robinson says

    They are beautiful…and they sound delicious…and the non pareils technique alone is such a fabulously useful piece of information to have.

    Thanks for sharing with us!

    PS – I am going to post about these tomorrow!

  2. Avatar for Naomi Robinson says

    The cupcakes look gorgeous and so colourful. Love the sprinkles which really stands out against the chocolate.

  3. Avatar for Naomi RobinsonYasmin @ Red Panda Bakes says

    Banana cream custard sounds Heavenly! This cupcake looks quirky and cute :)

  4. Avatar for Naomi RobinsonAutumn says

    I would love it if you would put up a photo of this type of thing cut in half. That would help a lot.

    • Avatar for Naomi Robinson

      Naomi replied: — May 19th, 2011 @ 11:52 pm

      Autumn – You’re right, but the picture was so poorly shot, I couldnt bare to post. Sorry!

  5. Avatar for Naomi Robinson says

    This is not only a gorgeous cupcake but it sounds like pure fun. I wish there was one on my kitchen table, waiting for me.

  6. Avatar for Naomi RobinsonDanielle says

    These look amazing! I’m definitely going to use the banana cream as much as I can.

    Quick question. What is in the Banana Puree? Is it just blended bananas?

    • Avatar for Naomi Robinson

      Naomi replied: — May 20th, 2011 @ 8:07 pm

      Hi Danielle-Yes, banana puree is just blended bananas.

  7. Avatar for Naomi RobinsonPatW says

    Made a batch of these for a bake sale tomorrow. I added a dollop of strawberry preserves on top of the banana puree– a banana split HAS to have some strawberry! They’re not quite as pretty as yours, but should taste fine!

  8. Avatar for Naomi Robinson says

    You have such an amazing website & baked goods! I featured these cupcakes in a fab finds round up.

    I am going to attempt your oreo mini cakes hopefully sometime this week!

    Keep up all the amazing projects!


  9. Avatar for Naomi Robinson says

    Oh, these are so cute! I love the banana custard – unfortunately bananas are about $13 per kilo here in Australia at the moment so I’m going to have to hold off till prices come down a bit :)

  10. Avatar for Naomi RobinsonJessS. says

    Yum! My husband loves banana splits, so I thought these would be fun to make for his birthday. They’re DELICIOUS- and while not quite as stunning as yours, they’re so fun and festive! They really do look like little cups of banana splits!

  11. Avatar for Naomi RobinsonLindsay says

    What exactly is 11/2 cups of sugar?

    • Avatar for Naomi Robinson

      Alexe replied: — November 7th, 2013 @ 11:10 pm

      One and a half cups of sugar
      1 1/2

  12. Avatar for Naomi RobinsonAlison says

    Hey :) These look amazing! But what can I use in place of the corn starch?

    • Avatar for Naomi Robinson

      Sarah replied: — March 8th, 2015 @ 3:24 pm

      I have used Tapioca Starch in replacement of corn-starch. Healthier. :)

  13. Avatar for Naomi RobinsonLe says

    Your cupcakes look amazing!
    I have a question. Can I replace heavy cream in the filling with whipping cream?

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — October 29th, 2013 @ 8:13 am

      Le – Yes, you can.

  14. Avatar for Naomi Robinsonana says

    Hi would it be possible to use only all purpose flower and just add the baking powder. Or is it necessary to use both types of flour? Thanks!

  15. Avatar for Naomi RobinsonEnfermeras Monterrey says

    Im going to bake this cupcakes on my next birthday for sure! they look delicious!

  16. Avatar for Naomi RobinsonGiuditta says

    Hello,how thick is this banana custard cream? Do you think I could use it as a cake filling? Thanks,Giuditta

  17. Avatar for Naomi Robinsonlindsey ward says

    I’d like to make these for a bake sale but was wondering how long they’ll be okay sitting out of the fridge. Will the chocolate topping melt?

  18. Avatar for Naomi RobinsonKaren says

    Hi :) I’m looking for a really good banana cream filling for a cake and I haven’t found one w rave reviews. I came across yours and so far all the comments have been great, but I realize its for cupcakes. Will this be too slippery for in-between cake layers? If so, what do you recommend to add?

    Thanks a bunch,

  19. Avatar for Naomi RobinsonVictoria says

    I just made these cupcakes this past weekend and the look was beautiful, yet I was wondering why you would put so much butter and not use oil. The cupcakes seemed to lack the moistness and the flavor of the banana. Any suggestions, since they were so cute and I would like to remake for a future event.

  20. Avatar for Naomi RobinsonEnfermeras Monterrey says

    OMG this is the most delicious cupcake i ever seen in my life! thanks for the recipe

  21. Avatar for Naomi RobinsonJackie Lopez says

    How well do these withstand heat? Also is it appropriate to place in freezer for awhile and then leave out before an event starts and defrost to be ready to eat. If so, how long should I freeze and how long will it take to defrost? Sorry I want to make these for a B-day party but wondering if that’s possible. I love this recipe. Just worried about that choclate melting and how I can either prevent that if possible. Thanks for your time!