Cupcake Day

I wonder why they chose December to have all these food days. I don’t know who ‘they’ are, but I want to know why December. Don’t cupcakes seem more of a summer dessert? Well, I guess it depends on the flavor. Strawberry cupcakes definitely scream summer, while pumpkin cupcakes seem autumn of course.

But I’m not complaining. Cupcakes are adorable, easy, decadent and so versatile. There are hundreds of recipes, probably thousands of ways to decorate the cupcakes, and not to mention all the different ways to make cupcakes. Do you want mini cupcakes? A cupcake cake? Super big cupcakes? Muffins even. No two cupcakes are alike, even in the same batch.

Cupcakes are special.

Cupcakes are my favorite thing to bake. I love the beautiful delicacy. Decorating cupcakes with my favorite music in the background is so calming and fun.

So here is a post of my favorite cupcake recipes.

Simply Perfect Vanilla Cupcakes – This is the best vanilla cupcakes recipe I’ve ever tried.

Banana Split Cupcakes – These. Are. The. Best. Kinda messy but totally worth it. I made these for a party and they were a hit! The recipe is below.

Strawberry Shortcake Cupcakes – For that summer twist 🍓 ☀️

Salted Caramel Chocolate Cupcakes – These are more dense than the usual fluffy, airy cupcake, but still so delicious.

Banana Split Cupcakes

A fluffy chocolate cupcake with banana filling and topped with whipped cream, sprinkles and a cherry. 

For the cupcake:

I used this chocolate cupcake recipe from Add A Pinch. Or use your favorite chocolate cupcake recipe.

For the banana filling:

I used this banana pudding recipe from Paleo Grubs. Just make sure the bananas are completely pureed with no chunks.

For the topping:

  • Whipped cream (homemade or store-bought)
  • Sprinkles
  • Hot fudge
  • Maraschino cherries


  1. Make the cupcakes as the recipe says. While cupcakes are baking, make the pudding. Set aside.
  2. When the cupcakes are done and slightly cooled, use an apple corer to slice a small circle out of each cupcake. Use the corer as you would with an apple, but more gently and do not go all the way through the cupcake.
  3. Spoon about two teaspoons of chilled banana pudding into each cavity in the cupcakes. Don’t overfill, otherwise you’ll just end up with a sticky mess (not fun). Replace the top of each cut-out circle on top of the pudding and press gently so it looks like a normal cupcake.
  4. Pipe whipped cream on the cupcakes.
  5. Don’t put the hot fudge and other toppings on until immediately before serving.
  6. Enjoy!

Note: For the hot fudge, I just used the Smucker’s ice cream topping. I poured it onto a spoon and lightly drizzled it around the whipped cream.


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