Banana Split Cupcakes – a delicious recipe with flour, baking powder, salt, oil, vanilla yogurt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F Grease or line 12 muffin tins.
2
In a large bowl, combine flour, baking powder, and salt. In a medium bowl, mix together the oil, yogurt, sugar, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.
3
Gently fold in the pineapple, chocolate chips, and cherries. Add the banana slices and mix carefully.
4
Spoon the batter into the muffin tin, filling each almost to the top. Bake for 22 to 24 minutes until the cupcakes are lightly browned and a toothpick comes out clean.
5
Let the cupcakes cool in the pan for 10 to 15 minutes before transferring them to a cooling rack.
6
Serve either plain, warm with a scoop of ice cream. Store covered at room temperature.
773
kcal
Calories
31
g
Fat
102
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/3 cup oil, and more.
Yes, Banana Split Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
