Banana Milkshake Cupcakes (Print)
Fluffy banana cupcakes with creamy milkshake-inspired frosting and fun garnish toppings.
# What You’ll Need:
→ Cupcakes
01 - 1¼ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 1½ tsp baking powder
04 - ¼ tsp salt
05 - ½ cup unsalted butter, softened
06 - 2 large ripe bananas, mashed
07 - 2 large eggs
08 - ½ cup whole milk
09 - 1 tsp vanilla extract
→ Frosting
10 - ½ cup unsalted butter, softened
11 - 2 cups powdered sugar
12 - 2 tbsp banana milk or regular milk
13 - 1 tsp vanilla extract
14 - 2 tbsp mashed banana (optional)
→ Garnish
15 - Whipped cream
16 - Maraschino cherries
17 - Colorful straws for decoration
# How To Make:
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 16–18 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 -
- The texture is impossibly moist with chunks of real banana throughout
- They taste exactly like a banana milkshake but in cupcake form
02 -
- Frosting with fresh banana can turn slightly gray over time so embrace the natural color or add a squeeze of lemon juice
- Use really ripe bananas for maximum flavor and sweetness
03 -
- Mash your bananas really well so you do not get big chunks in the cupcakes
- Room temperature ingredients mix together better and create a more tender crumb