Banana Split Ice Cream Cupcakes
These Banana Split Cupcakes are the ultimate party treat! Moist banana bread topped with melted vanilla ice cream buttercream, chocolate syrup, sprinkles, cherries and nuts. Perfect for birthdays, BBQs, and summer celebrations!
Banana Split Ice Cream Cupcakes.
Got a birthday party or playdate coming up? These Banana Split Cupcakes are your ticket to happy kids, impressed parents and an empty cupcake tray in minutes.
I made them with my little helper last weekend for a picnic and not only were they ridiculously fun to decorate but they were also a huge hit!
We topped the banana bread cupcakes with melted ice cream buttercream (YES, that’s a thing!), sprinkles, chocolate syrup, and a cherry on top.
Ice Cream Split Banana Cupcakes.
To make these Banana Split Cupcakes, simply mix mashed bananas (it's a great way to use up those overripe bananas) with butter, sugars, eggs, vanilla, milk, and sour cream, then stir in the dry ingredients to form a smooth batter.
Scoop into cupcake liners, bake until golden, and once cooled, top with ice cream buttercream, chocolate syrup, sprinkles, cherries and nuts for the ultimate sundae-inspired treat!
If you're planning a summer bash, birthday party or picnic, these banana split cupcakes are an absolute must. They’re fun, colorful and 100% kid-approved.
Plus, baking them is such a fun activity with your littles. Mine helped mash bananas and pour the sprinkles (everywhere)!
Ingredients
Cupcakes:
1 ½ cups mashed bananas (about 3 ripe bananas)
½ cup butter, softened
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup milk
½ cup sour cream
2 cups flour
1 tsp baking powder
1 tsp salt
Frosting:
1 cup butter, softened
⅓ cup vanilla ice cream, melted
1 tsp vanilla extract
4 cups powdered sugar
Decorations:
Chocolate syrup
Rainbow sprinkles
Maraschino cherries
Chopped nuts
Instructions
1. Preheat oven to 350°F (175°C). Line 2 muffin pans with paper liners.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large bowl, cream butter, sugar and brown sugar until light and fluffy.
4. Mix in bananas, eggs, vanilla, milk and sour cream until smooth.
5. Add dry ingredients to wet ingredients and beat until fully combined and smooth.
6. Scoop batter into liners, filling each ⅔ full. Bake for 18–20 minutes or until a toothpick comes out clean.
7. Cool cupcakes completely on a wire rack. Meanwhile, allow the ice cream to melt at room temperature.
8. For the frosting, beat together ¼ cup melted ice cream, butter, vanilla, and powdered sugar. Add more ice cream 1 tbsp at a time if needed to reach the desired consistency.
9. Pipe frosting onto cooled cupcakes. Decorate with chocolate syrup, sprinkles, cherries, and chopped nuts
Store in an airtight container for 2-5 days.
If you're planning a party or just love making fun treats, you’ve got to try The Cutest Teddy Bear Cookies. They're almost too adorable to eat! And for something quick and crowd-pleasing, my Easy No Bake S’mores Bars are always a hit (and no oven required!).
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
