Banana Milkshake Cupcakes (Print Version)
Sweet banana cupcakes with creamy milkshake flavor and fluffy frosting
# What You Need:
→ Cupcakes
01 - 1¼ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 2 large ripe bananas, mashed
07 - 2 large eggs
08 - ½ cup whole milk
09 - 1 teaspoon vanilla extract
→ Frosting
10 - ½ cup unsalted butter, softened
11 - 2 cups powdered sugar
12 - 2 tablespoons banana milk or regular milk
13 - 1 teaspoon vanilla extract
14 - 2 tablespoons mashed banana, optional
→ Garnish
15 - Whipped cream
16 - Maraschino cherries
17 - Colorful straws for decoration
# Directions:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a large bowl. Set aside.
03 - Beat butter and sugar until light and fluffy. Add mashed bananas and mix until combined.
04 - Beat in eggs one at a time, then stir in vanilla extract.
05 - Gradually add dry ingredients to banana mixture, alternating with milk. Mix just until combined.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 16–18 minutes until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
08 - Beat butter until fluffy, then gradually add powdered sugar. Mix in banana milk or regular milk and vanilla. Blend in extra mashed banana if desired for stronger flavor.
09 - Pipe or spread frosting onto cooled cupcakes. Garnish with whipped cream, a maraschino cherry, and a straw for a milkshake presentation.
# Expert Tips:
01 -
- The texture is incredibly moist with this perfect balance of sweet banana flavor and creamy frosting that reminds you of drinking a milkshake
- These cupcakes are ridiculously easy to make but taste like they came from a fancy bakery
02 -
- Overripe bananas with lots of brown spots are actually ideal because they are sweeter and mash more easily
- Make sure your butter is truly room temperature or your frosting will turn out lumpy and frustrating
03 -
- Do not overmix the batter or your cupcakes will turn out tough instead of tender
- Let the cupcakes cool completely before frosting or the frosting will melt right off