Banana Split Cupcake Cones

Wow, what a weekend. Yesterday I spent all day volunteering at CT Mission of Mercy — an annual free dental clinic that attracts about 2000+ patients and 1500 volunteers. As a first year, I can’t really do much clinically, but we were able to assist in the oral surgery department which was a really great experience. It was heart-wrenching to see so many people in so much pain, some so desperate to get treatment they spent the night waiting in line. But it definitely felt great to be there helping to relieve their pain and offer treatment without a cost. Plus as I student I saw a lot of really interesting cases and learned a whole lot.

But of course this post isn’t totally about CT MOM, it’s about the cupcakes I made for the “slumber party” a few of my friends and I had the night before! Since we had to get to the clinic so early, and my parents’ house is really close to where it was being held, we all slept over the night before. I’ve been dying to make these cupcakes, and finally had an occasion to do so.


Baking cupcakes in ice cream cones brings me wayyy back to birthday parties of the past. It’s such a cute idea, especially when banana split cupcakes are on the menu. In these pictures I only topped them with fresh whipped cream, chocolate sauce, and a cherry, but when we ate them on Friday night I also included a small scoop of vanilla ice cream — it was heaven! Of course ice cream balanced on top of cupcakes isn’t the easiest thing to photograph, so I left the ice cream off here (not to mention we finished off the ice cream the other night anyway…)


For the batter I used one “scoop” of banana cupcake and one “scoop” of strawberry. I also had intentions of filling them with chocolate ganache, but the timing never worked out. The banana flavor definitely overpowered the strawberry in this case — maybe next time I’ll use banana and chocolate cupcake batters and top with a strawberry sauce. Either way, this classic combination is undoubtedly delicious!


I realize it’s quite paradoxical to load up on sweets the night before going to help out at a clinic full of people suffering from tooth decay, but don’t worry, we brushed our teeth well!

Banana Split Cupcake Cones

For the Banana Cupcake Batter:
Adapted from Martha Stewart

3/4 cup all purpose flour
1/4 cup sugar + 2 tbsp
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup (1/2 stick) unsalted butter
2 ripe, mashed bananas
1 egg
1/4 tsp vanilla extract

- Cream together butter and sugar in an electric mixer until light and fluffy
- Add egg, vanilla extract, and bananas and mix until well combined
- In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt
- Add the dry ingredients slowly to the wet, mixing gently until incorporated

For the Strawberry Cupcake Batter:
Adapted from catesworldkitchen.com

3 tbsp strawberry puree (just puree fresh or thawed frozen strawberries in a blender)
3/4 cup all purpose flour
1/2 tsp baking powder
Pinch salt
2 tbsp whole milk
1/2 tsp vanilla extract
1/4 cup (1/2 stick) butter
1/2 cup sugar
1 egg

- Sift together the flour, baking powder, and salt into a medium sized bowl
- In a small bowl, whisk together the milk, vanilla, and strawberry puree
- Cream the butter in an electric mixer and add the sugar, mixing until light and fluffy
- Add the egg to the mixer and mix on low until combined
- Add half of the dry mixture and mix until incorporated
- Add the strawberry puree mixture, followed by the remaining flour mixture
- Mix on low until well combined

For the Banana Split Cupcake Cones:

Strawberry and banana cupcake batters
12 flat bottomed ice cream cones
Whipped cream
Chocolate sauce
Sprinkles
Maraschino cherries

- Preheat oven to 350 degrees
- Place ice cream cones in a regular sized muffin tin
- Using a small ice cream scoop, add 1 scoop of strawberry and 1 scoop of banana batter — being careful not to fill the entire cone
- Bake for 20 to 25 minutes until cake tester comes out clean
- Allow cupcakes to cool, and then decorate with whipped cream, chocolate sauce, sprinkles, and cherries (ice cream too if you wish!)

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17 Responses to “Banana Split Cupcake Cones”

  1. #
    1
    Xiaolu — March 15, 2010 @ 1:11 am

    These are too cute! Great cupcakes.

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    2
    Flirting with Flour — March 15, 2010 @ 1:30 am

    ADORABLE!!!!!!

  3. #
    3
    cj — March 15, 2010 @ 4:21 am

    Very Cute!! Perhaps next time you could do a chocolate/banana layer which will help with the overpowering banana flavor as well as incorporating the chocolate in the cake layers.

  4. #
    4
    Kate — March 15, 2010 @ 4:31 am

    These look adorable! I have to put them on my to bake list.Your photo looks fabulous!

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    5
    Kim - The TomKat Studio — March 15, 2010 @ 8:53 pm

    These are fabulous! I found you via Cupcakes Take The Cake! They coordinate perfectly with my Ice Cream Shoppe party collection! I’m posting about them today!

  6. #
    6
    withoutamicrowave — March 17, 2010 @ 2:37 pm

    Ah, putting the cupcakes into an ice cream cone is such a cute idea!
    -Tyla

  7. #
    7
    Cupcake Crazy Gem — March 19, 2010 @ 11:24 pm

    These are so cool, I really want to try them now! They look just like Sundae’s! So glad I found your blog, it’s awesome! x

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    oneordinaryday — March 25, 2010 @ 7:36 pm

    I’m so happy you left a comment on my blog and led me over here. So much to see! I’m loving your photos and this recipe especially caught my eye. These are just adorable. That first photo just makes me smile. Just wonderful!

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    9
    Anonymous — June 16, 2011 @ 9:43 pm

    How about filling between the choc muffin n bannana muffin with some strawberry preserve/jelly?? Just a thought but a yummy one!

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    Jan — July 6, 2011 @ 1:42 pm

    These are too cute! Great cupcake photos! I love them.

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    www.you-made-that.com — July 14, 2011 @ 3:02 am

    what a cute cupcake, I’ve made them before but not as cute as these. Your blog is my kind of blog all about sweets! Lovely recipes and photos :)

  12. #
    12
    Amanda — November 28, 2011 @ 9:59 am

    I am so excited to try these out (in maybe a slightly different flavour variation) for my sons birthday this weekend- I’ll keep you posted on the outcome

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    Shannon — January 14, 2012 @ 12:06 am

    I’ve always loved ice cream cone cupcakes, and I agree they definitely bring back childhood! Any recommendations on transporting them? They are too top heavy for a traditional cupcake holder. Just curious if anyone has thought of something I haven’t ( which is to cut x’s into a gift box and insert baked cone) . Thanks! Happy baking! Love your blog!

  14. #
    14
    Erica — January 15, 2012 @ 5:14 pm

    Shannon – I’ve seen the gift box idea actually, I think that’s your best shot! Good luck :)

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    Sarah — January 24, 2012 @ 8:43 pm

    i’ve had these as child. I wonder if they would taste as good in real life as they do in my memory…

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    Anonymous — January 31, 2012 @ 11:53 pm

    I love cupcake cones. We used to have these when I was a kid. Mom never made real cupcakes and when she made them they were in a cone it was such a treat. I am almost 40 BLAH, this takes me back.

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    Brenda — May 23, 2013 @ 1:30 am

    @ Shannon would egg cartons work to transport? Not sure if the cone would fit but an easy thing to try. I buy the eggs that come in a plastic carton and when u open it it’s like a double carton of sorts, worth a try.

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