Banana Milkshake Cupcakes (Printable version)
Sweet banana cupcakes with creamy milkshake-inspired frosting, topped with whipped cream and cherries.
# 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 for extra flavor)
→ 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 in a separate bowl 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 center comes out clean. Cool completely on wire rack.
08 - Beat butter until fluffy. Gradually add powdered sugar. Mix in banana 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 Tips:
01 -
- The frosting tastes exactly like the straw sunk into a childhood milkshake, sweet and creamy with that unmistakable banana warmth
- These stay incredibly moist for days, which is rare for cupcakes but very common in my house because they disappear first anyway
02 -
- Room temperature ingredients are not just a suggestion, they are the difference between dense and dreamy cupcakes
- Overmixing the batter once you add the flour will make these tough, gentle folding is your friend here
03 -
- Line your cupcake tins with two liners if you are planning to transport these anywhere
- The frosting tastes even better if made the night before and stored in the refrigerator