Banana Milkshake Cupcakes (Print Version)
Sweet banana cupcakes topped with creamy milkshake-inspired frosting and fun garnishes.
# 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
# How to Make It:
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, gradually add powdered sugar. Mix in banana milk (or regular milk) and vanilla. Add extra mashed banana if desired for stronger flavor.
09 - Pipe or spread frosting onto cooled cupcakes. Garnish with whipped cream, maraschino cherry, and straw for milkshake presentation.
# Expert Hints:
01 -
- The texture is impossibly moist while still being light and airy like a perfect cupcake should be
- That frosting brings back memories of sitting at drugstore counters with a straw in your milkshake
- They use up those spotted bananas you might otherwise toss, turning them into something magical
02 -
- Room temperature ingredients are not optional here, cold butter won't cream properly and cold eggs can curdle your mixture
- Overmixing once flour is added creates tough cupcakes, stop as soon as you no longer see dry streaks
- Frosting with real banana can turn slightly gray over time, a tiny squeeze of lemon juice helps maintain the creamy color
03 -
- Line your baking sheet beneath the muffin tin in case of overflow, saves oven cleanup
- Use a cookie scoop for perfectly even portions and consistent baking times