Banana Milkshake Cupcakes (Printer-friendly)
Sweet banana cupcakes with creamy milkshake-inspired frosting and playful garnishes.
# What you'll 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
# Method:
01 - Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, baking powder, and salt; set aside.
03 - In a separate bowl, beat the butter and sugar until light and fluffy. Add the mashed bananas and mix until combined.
04 - Beat in the eggs one at a time, then stir in the vanilla extract.
05 - Gradually add the dry ingredients to the banana mixture, alternating with milk; mix just until combined.
06 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
08 - Beat the butter until fluffy, then add powdered sugar gradually. Mix in banana milk or regular milk and vanilla. If desired, blend in extra mashed banana for a stronger flavor.
09 - Pipe or spread the frosting onto cooled cupcakes. Garnish with whipped cream, a maraschino cherry, and a straw for a milkshake look.
# Expert Tips:
01 -
- These cupcakes capture that nostalgic milkshop magic in every single bite
- The frosting trick I discovered makes them taste freshly blended for days
02 -
- Overripe bananas with brown spots make these cupcakes infinitely more flavorful
- Room temperature ingredients prevent the batter from curdling during mixing
03 -
- The frosting can be made ahead and stored in the refrigerator for up to three days
- Room temperature cupcakes frost more evenly without tearing the cake