I have been dying to share these cupcakes with you guys.  Seriously, how fun are these?  I’ve seen numerous plays on ice cream sundae cupcakes all around the blogosphere and always wanted to make my own version.  I recently made cupcakes for a coworker who has an adorable little girl at home, and she often takes a cupcake home for her cutie.  With that in mind, I wanted to make something that a kid would go nuts for.  A cupcake with fruit filling, frosting, chocolate, colored sprinkles and a cherry on top?  Yeah, I think I got it just about right.  And the report I heard about her reaction to the cupcake confirms – these are a kiddo’s dream dessert.  But they aren’t just for kids.  Everyone likes cupcakes, right?  At least I do, but I’ll always be a kid at heart.

Here’s the basic run-down – banana cake, strawberry and pineapple filling, topped with vanilla frosting, drizzled with ganache and then garnished with sprinkles and a cherry.  Overall the flavor of these was exactly what I was hoping for.  You can taste every single component without one thing overpowering the rest.  The only thing I will do differently next time is to use a thick whipped cream frosting rather than whipped vanilla buttercream because the texture was just a bit too heavy for the sundae effect.  I have reflected this in the version below, but if you would prefer to use a buttercream, go for it!  If you wanted to play up the banana flavor even more you could add some sliced or chopped banana to the center of the cupcake as well, but I was happy with the balance here, not to mention there really isn’t room to add more filling!  I know I’ll be making these again and again.


For the cupcakes:
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana

For the filling:
1 lb. strawberries, hulled and diced small
2 tbsp. confectioners’ sugar
12 oz. crushed pineapple, drained

For the frosting:
1½ cups heavy cream, chilled
1/3 cup confectioners’ sugar, sifted
½ tsp. vanilla extract

For the ganache:
8 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp. light corn syrup

For garnish:
Multi-colored sprinkles
Maraschino cherries


  • 01

    To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in 1 the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

  • 02

    Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

  • 03

    To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl.  Toss well, smashing slightly with a fork.  Allow the berries to macerate at least 20-30 minutes.

  • 04

    To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife or small biscuit cutter.  (The excess cake can be discarded.)  Add a teaspoon or two of the strawberry filling to the center of each cupcake.  Top with a teaspoon or two of the crushed pineapple, filling to the top of the cupcake.

  • 05

    To make the frosting, add the heavy cream to the chilled bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!  Blend in the vanilla extract.

  • 06

    Add the whipped cream to a pastry bag fitted with a large plain round tip.  Pipe a swirl of the whipped cream onto each filled cupcake, covering the filling.  Transfer the filled and frosted cupcakes to the refrigerator and chill for at least 30 minutes.

  • 07

    To make the ganache, place the chopped chocolate in a heatproof bowl.  Bring the cream to a simmer over medium-high heat.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a thick, smooth ganache forms.  Blend in the corn syrup.  Let stand at room temperature at least 10 minutes so the ganache is not hot.

  • 08

    To finish the cupcakes, pour a spoonful of the ganache over the whipped cream topping of each cupcake.  Garnish with sprinkles and maraschino cherries before the glaze sets.  Chill the assembled cupcakes until ready to serve.


  • Oh my goodness, those are ADORABLE!!! Love them! I can’t believe I never thought about this combination for a cupcake–banana split– brilliant! I need to find an excuse to make these… well, it’s Friday… there we go! :)

    So very creative. Thank you for brightening my morning on this rainy day.

  • These really are adorable! The dripping ganache looks wonderful.

  • These are officially my favorite looking cupcake out there. Awesome.

  • Amazing! Those are genius! Great job!

  • So cute! Those look divine.



  • Anna

    Another way to up the banana flavor…add a bit of mushed up banana to the whipped frosting. And them try not to eat all the banana whipped cream before using it.

  • Really thanks for sharing them :) they look so so so good..

  • These look fantastic! I love the combination of flavors, they’re making me hungry for sweets, even first thing in the morning. ^_^

  • This is so clever! They look AMAZING!! Can’t wait to try them :)

  • Wow – these look like so much fun! Great timing too…I totally owe my friends and have to watch their kids for a while, these would be fun to frost with them!

  • Fun! Fun! Fun! Thanks for sharing.

  • !! I LOVE these! What a great idea!

  • OH MY GOSH! :-) What a cute idea! ;-) I cannot wait to try these! :-)

  • I’ve seen a few versions of this cupcake out there, but pinch me and call me smitten with these little darlings! I LOVE the whole effect — yellow cupcake papers, drippy ganache, sprinkles, and the most perfect cherries! They really do look like little sundaes. :)

  • Gah we adore these! How insanely cute and clever are they? And that fruit filling with the banana, chocolate AND cherry on top!? Perfection.

  • These are so stinkin’ cute! I love how you got all the flavors of a banana split into one cupcake. I’ll have to give these a try soon!

  • SarahD

    You read my mind! I’ve also been thinking about a banana yogurt parfait cupcake… hmmm!

  • you had me at banana split :) they look amazing!

  • adorable !!

  • Those cupcakes are absolutely some of the cutest ever!

  • OMG! These are adorable. You are so creative.

  • Totally saving this to try down the road – I bet my kids and even husband would love it!

  • oooh these look so pretty and yummy! I love that you did a filling; perfect!

  • Erika

    Those look amazing! I might have to make some this weekend, Thanks for sharing.

  • how fun! these are so cute!

  • These look absolutely fabulous! Very creative!

  • Could these be any cuter?? Your creativity never ceases to amaze me. :-)

  • Love this! I’m already passing this on to my sister to ask her what we can make these for:-).

  • Wow, what a fun and colorful cupcake! The kid in me is already bouncing off the walls on a sugar high, haha. You are so sweet to give one to your coworker’s kid… If they didn’t already like cupcakes I’m sure they do now! Thanks for sharing, Annie. Have a great weekend with your family. :)

  • I love these! Incredibly creative cupcakes.

  • Wow, these look unbelievable! You’ve really done it this time :) I wish I had these right now!!

  • diane j

    does the filling make the cupcake soggy? these are very cute and sound great. thanks.

  • Annie

    I don’t think so but I’m sure if you left them long enough they probably would get soggy.

  • Kylie

    these are SO freaken cute! I love them, but have one question to make sure I am understanding your directions, on these cupcakes did you not replace the top of the cake after putting the filling in? or did you put the filling in the the top then the frosting.

  • Annie

    No, you can discard the tops. I mean, you can do what you like but there isn’t room to replace them and it gives them a weird shape.

  • Oh my word, these look amazing! These are going to be made for my baby lady’s second birthday. They’re like a party turned into a cupcake!

  • These cupcakes are absolutely adorable! They look so yummy too! :)

  • How adorable… these cupcakes are too cute!

  • Brooke

    is it okay to use fresh pineapple for the filling instead of canned?

  • These flavors together is such a great idea!

  • Annie


  • These are too fun!!!

  • Awe!!! I love these!!! They are the cutest things ever! :D


  • OMG these are fantastic! Can’t wait to make them, thanks so much! :D

  • Came here Googling for Pita Bread…and landed to this lovely space! Glad that I found this recipe treasure :)

  • Meag

    I have to say I am a kid at heart and these look amazing. I am not one for filled cupcakes, but this might change everything. Thank you for sharing – will be making these soon!

  • Dawn

    Why discard the part you cut out? Make a cupcake parfait with them – cupcake tops, some filling, some whipped cream. No waste, awesome taste!

  • YUM! They are so cute. Thanks for the great idea.

  • Annie

    Sure, you could certainly save them and do whatever you like. I already have plenty of sweets around my house so I’m fine throwing out cake scraps.

  • Oh Yum! I love this idea – especially the pineapple-strawberry filling!

  • Sarah

    I was looking for a cupcake to make for my birthday and i fell in love with these. But I was wondering if i would take them to school, and with the filling, would they get soggy?

  • Annie

    Please read the above comments, this question has been addressed.

  • These sound delighful! My husband loves banana splits, so I have a feeling these will be making an appearance around our house this summer.

  • These are super cute! I love the finishing touch of the cherry on top – it really gives the cupcakes that “sundae” feel. In fact, when I first saw the photo I thought the frosting was ice-cream!

  • These look delicious. Can’t wait to make them!

  • these cupcakes are just too cute, Annie!

  • These look perfect for any party and any age. Who can say no to a banana split?!

  • Shirlene

    I made these over the weekend and the recipe was great. It took a couple days to finish them all, and the cake never got soggy.

  • Who could pass up a banana split cupcake? Surely not me!! I love how these look and can imagine how they taste. Only family preference I would have to change the filling but keep everything else the same. I’m bookmarking this! Thanks for sharing!

  • Liz N

    I made this for my colleague’s birthday today and it was a huge hit. I brought the cupcakes in already frosted but let people sprinkle it with jimmies and top their cupcake with ganache & cherry. It was really moist, but not soggy at all. I filled the cupcakes with fruit the night before and they were fine today. I will definitely make this again. Another winner Annie!

  • These are so stinkin’ adorable I can’t stand it! bookmarked, stumbled and pinned!

  • Girl! You rock! I’m a blown away by this one.

  • Danielle

    Hi, Annie. The frosting looks PERFECT! So smooth and pretty. I was wondering what tip you use to make the frosting look so great on the cupcakes. Can’t wait to try out this recipe! Thanks!!

  • Annie

    I just used a large plain round tip (unlabeled).

  • I just wanna say how cute they look! almost too cute too eat ;)

  • Braney

    THESE TASTED GREAT! I made 4 batches of them for doctors day last week and took them to our busy emergency room. They were all gone in less than 20 minutes! Everyone raved about them. Now you have about 200 nurses checking out your website!

  • Yummy, I want to make these beauties pronto! Is it okay to share this on my blog? Thanks for all of the great ideas!

  • Renee

    If you use the whip cream frosting, will the ganache after only sitting 10 minutes make that frosting melt? The picture you took, is it with the whip cream frosting or the whipped butter cream frosting? I love your site! You have great ideas!

  • Annie

    The purpose of chilling the frosted cupcakes is so that the frosting won’t melt when the ganache is added. If you are worried you can wait longer, but the longer you wait the less pourable it will be.

  • Casie-Ann

    I made these today and I have to say what an awesome cupcake! I have three boys and they went nuts for them! I need to tweek my ganache a little, it was kinda runny, but other than that definitely a 5 star recipe that I will find reasons to make again.

  • These are adorable, and I’m sure they taste awesome! We have a banana split cake that we love, I’ll have to try these for sure! Beautiful picture too.

  • This recipe is AMAZING! I made them for my mom’s 50th birthday party (along with a cake) and was told by at least 20 people that they were the best cupcakes they had ever tasted. I made them exactly like your recipe with one exception. I substituted 2 T of creme de banana for 2 T of the buttermilk.

    Thanks for making me look like the hit of the party! Love your blog!

  • Shannon

    I love your recipes and just had to try this one out for Easter. Everyone LOVED them! They were the first dessert that disappeared. Thanks so much for the great recipe!

  • Carrie

    This recipe was amazing! I made the cupcakes last night, and assembled them this morning! I did half chocolate and half caramel and holy cow did they taste good! You haven’t failed me yet on a recipe, I always thought your chocolate chip cookies were my favorite until I made these cupcakes! Thank you sooo much for sharing and congratulations on the new baby!

  • Maureen Mlejnek

    I saw this recipe and had to try it on my kids, and my husband’s co-workers… they loved it! I did add a box of banana flavored pudding to the cake mix. Mixed it with the flour before adding.

  • Thank you so much for this recipe! I made these for my daughter’s 2nd birthday and they were a huge hit. I think I now have a favorite cupcake. I made them exactly the way you said to and didn’t have any problems. I will note that the strawberry filling makes way more that you need, but too much is better than not enough! The ganache tasted perfect, but it was a little runny even after cooling for 45 mins. I just put them right in the fridge one by one when I drizzled it to let it harden and not drip. They tasted just like a banana split…so good! They tasted even better after sitting in the fridge overnight. Overall…LOVE THIS RECIPE.

  • Kathie

    Hey Annie- I’m making these for a picnic tomorrow. Which frosting do you think would hold up better (3-4 hours in a fairly warm house) buttercream or heavy whipped? Never used heavy whipped cream as a frosting- just worried it will melt

  • Annie

    I’d go with the buttercream I think, just to be safe. You could add a little extra whipping cream and beat it on high speed to make it fluffier and more whipped cream-like. Enjoy!

  • Kathie

    Thanks Annie! You are the best! I’ll let you know how they work out..

  • *Jess*

    I just made these for the last day of summer session. Soooo goood!!! Great recipe, thanks! :)

  • Rachel A.

    These look amazingly cute, and I am planning on making a batch for a BBQ I have this week. The only issue I will have is that I won’t have time to make the entire recipe the day of the BBQ, and I am worried about how much to do the day before and how to store it overnight to prevent it from getting stale. I was planning on making the cupcakes, macerated strawberries, and frosting the day before, and assembling it right before I go. Any thoughts or suggestions? Thanks so much for the inspiration!

  • Annie

    You can make and assemble them a day in advance. They will be fine that way. Enjoy!

  • Traci Howard

    Annie, bless you for your amazing talent, and sharing your precious time. Do you use Valrhona Cocoa Powder? Also, what brand of chocolates do you us?

    Thank you <3

  • Annie

    I am not really brand loyal when it comes to either of those ingredients. Hope that helps!

  • Cara T

    I made these last weekend for a 4th of July BBQ. They were such a hit! I changed the frosting a little bit so it could withstand the heat but they were delish!! Thank you for your great blog!

  • beth

    I made these last weekend and they came out just like the picture. They were beautiful and delicious. Next time I will bake them in an ice cream cone in place of the cupcake liner. That will make them even more adorable and easier to eat I think. Thanks for sharing your recipes.

  • Ashlee

    Have you made these again since the original time? I agree that I think the whipped cream topping would be awesome, but my only fear is how it will hold up against the ganache.

  • Annie

    I have not, but I believe other readers have with success. I think as long as it is well chilled before you add the ganache, and the ganache is at room temp, it should work just fine. The tuxedo cake uses ganache poured over whipped cream and it works nicely.

  • Janaya J.

    Whipped cream works perfectly against the ganache. These were awesome, and just as you said the right proportions.

  • julie

    Hi Annie…wondering if you recall how many bananas you used to equal the 1 1/3 cups?

  • Annie

    Sorry, I don’t. Since bananas vary greatly in size, I always just mash one at a time until I get the right amount. I would guess maybe 3-4 but that’s a complete guess (and I’ve never been great at estimating :))

  • Rhonda

    This was an amazing cupcake. The only thing I will do different next time is to make it with milk chocolate ganache. I’m not a fan of bittersweet chocolate and it over powered the cupcake for my personal taste. Other than that……………Amazing!!!!!

  • Rtobin_anna

    Do you think these could be made into a full size cake?

  • Anonymous

    Please see the FAQ page.

  • Gabby

    Great cupcakes made them for my little sister’s b-day party and they were a HUGE hit! The only problem I had was that they were a little on the dense side but overall they were really yummy!!!

  • gina marinara

    Hi Annie! I have been eyeing these cupcakes for a while now and I’m planning to make them on friday. My only question is, do they need to be stored in the fridge after fully decorated and if so, does that affect the cake’s texture at all?

  • annieseats

    Please see the FAQ page. Thanks!

  • Jensas74

    Hi Annie, I just made these over the weekend and they were a hit! I was paranoid that the ganache would ruin the whipped cream frosting, but after refridgerating for about an hour they were perfect! Thanks so much for all your wonderful recipes & happy 5th anniversary!! :)

  • Me

    What size eggs should I use, large or extra large? I’m a little nervous because I know baking requires some precision. Thanks!

  • annieseats


  • Nrichetti2

    I made these today, they were sooooo good & a huge hit! I love your page :)

  • Joanne

    I will make this today to bring to a party.I bet this will be a big hit! Thanks!

  • Kelly Parrish0717

    I have made these a couple of times now and everyone always loves them!

  • Caitlin Jeffryes

    These are great!!! I made them for a friend’s going away party and EVERYONE loved them! You should really publish a cook book!!!!!

  • sarah

    I just made these cupcakes and everything turned out good except the frosting. It was very runny. I ended up adding alot more sugar to get a texture i could work with

  • Bridget

    I made these cupcakes along with your Peanut Butter and Jelly cupcakes this weekend for my son’s birthday party. They were both pretty easy to make and oh so yummy!!! We made homemade fig/strawberry preserves a few months back so i used that instead of the strawberry filling in the recipe since i had it. They were both a bit hit and everyone LOVED them. I love your site and your step by step pictures and directions. Thank you!!!

  • Cannella Vita

    I made these cupcakes and they were gorgeous! Check mine out here! http://cannella-vita.blogspot.com/2013/01/banana-split-cupcakes.html#

    They were a huge hit at my high school track meet, and everyone couldn’t stop telling me how professional they looked!

  • bnewcol

    Is the cake part fluffy? I’m searching for a banana cupcake recipe that doesn’t turn out with the firmness of banana bread, but is fluffy like regular cake.

  • annieseats

    Yes, this has the typical cupcake texture. Nothing like banana bread.

  • bnewcol

    thank you!

  • Shalena Mason

    Hi Annie, I’m thinking about making these cupcakes for an upcoming event in August, do you think the cream will hold up if its slightly warm, if made the right way will the cream be that thick once it has been refrigerated. Last question I promise lol. I plan to put them in a cupcake caddy, do you think if I put them over ice while in the caddy they will keep cool? Thanks!

  • Richele McHenry

    Hi Annie! I am a huge fan of your site and would first like to say thank you for all of your fabulous recipes! This particular recipe calls for heavy cream, is this labeled ‘heavy cream’ or ‘whipping cream’? I know that when I lived in the states, I could find ‘heavy whipping cream’ but not where I currently am. Which should I use, heavy or whipping cream? Thanks so much!

  • annieseats

    They are similar enough that you can use either. I use them interchangeably. Enjoy!