Banana Split Cupcakes
Recipe GLPR11b266fee25e1b
These decadent cupcakes combine two classic cake flavors in one: a rich chocolate cake batter paired with a moist banana cake batter, baked side by side for a beautiful marble effect. Once cooled, they're topped with a creamy strawberry frosting infused with freeze-dried strawberries, then finished with drizzles of melted chocolate, colorful sprinkles, and a maraschino cherry for a fun banana split–inspired treat.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 box devil's food cake mix
1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1/2 cup milk
1 cup sour cream
2 ripe bananas
2 teaspoons vanilla extract
2 cups butter, softened
6 to 8 cups powdered sugar
1/4 cup freeze-dried strawberries, crushed
Melted chocolate for topping
Colorful sprinkles for garnish
Maraschino cherries for topping
Directions
Preheat your oven to 350°F. Line cupcake pans with paper liners.
Prepare the chocolate cake batter: Sift the devil's food cake mix into a large mixing bowl. Add 1 egg, 1/4 cup oil, 1/4 cup milk, and 1/2 cup sour cream. Stir until the batter is smooth and well combined. Set aside.
Prepare the banana cake batter: Sift the yellow cake mix into another large mixing bowl. Peel the ripe bananas and mash them with a fork until mostly smooth. Add the mashed bananas to the cake mix.
Add the remaining 2 eggs, remaining 1/4 cup oil, remaining 1/4 cup milk, remaining 1/2 cup sour cream, and 1 teaspoon vanilla extract to the banana batter. Stir until the batter is smooth and well combined.
Using a small food scoop or spoon, place a small amount of chocolate cake batter on one side of each cupcake liner. Then place a small amount of banana cake batter on the opposite side, creating two distinct sections in each liner.
Bake for 15 to 20 minutes, until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely in the pans before removing.
Prepare the strawberry frosting: Beat the softened butter on medium speed for about 2 minutes until creamy and light.
Add the crushed freeze-dried strawberries to the beaten butter and mix to combine.
Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition. Continue adding powdered sugar until you reach the desired spreading or piping consistency.
Add the remaining 1 teaspoon vanilla extract to the frosting and mix until fully incorporated.
Pipe or spread the strawberry frosting generously onto each cooled cupcake. Top with a drizzle of melted chocolate, colorful sprinkles, and a maraschino cherry for a festive banana split presentation.
