Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- ½ cup heavy cream
- ¼ cup chocolate sauce
- ¼ cup chopped nuts
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely before frosting.
- Whip the heavy cream until stiff peaks form and frost the cupcakes.
- Drizzle with chocolate sauce and sprinkle chopped nuts on top to garnish.
Notes
- For an extra indulgent treat, add a maraschino cherry on top.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Banana Split Cupcakes, cupcakes, dessert, baking