Banana Split Cupcakes Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

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  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cup sugar, divided
  • 2 large eggs
  • 1/2 cup strawberry yogurt
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup mashed bananas, about 2 bananas, plus 1/2 cup thinly sliced
  • 1/2 cup macerated strawberries
  • 1/2 cup dried pineapple pieces, loosely chopped
  • 1/2 cup chocolate chips
  • 1 cup walnuts, loosely chopped, divided
  • 1 cup heavy whipping cream
  • 1 over-ripe banana, mashed*
  • chocolate syrup, to taste
  • 18 cherries, pitted


For the Cupcakes:

Preheat oven to 350º.

Cream butter and 1 cup sugar in a large bowl.

Mix in eggs, yogurt, flour and baking soda.

Stir in 1 cup mashed bananas, strawberries, pineapple, chocolate chips and 1/2 cup walnuts.

Fill cupcake liners 3/4 full.

Bake for 25 minutes or until the tops bounce back when lightly touched.


For the Banana Whipped Cream Frosting:

Whip heavy whipping cream and 1/4 cup sugar until light and fluffy.

Mix in ripe banana until just combined.

Frost cupcakes.

Drizzle with chocolate syrup.

Top with walnuts, banana slices and a cherry.


*A non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft but not liquid), then letting it return to room temperature.

Banana Split Cupcakes


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