Banana Milkshake Cupcakes (Printable)
Ripe banana cupcakes with creamy milkshake-inspired frosting and playful toppings
# 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
# How To Make It:
01 - Preheat 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 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, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
08 - Beat butter until fluffy, then add powdered sugar gradually. Mix in banana milk or regular milk and vanilla. For stronger flavor, blend in extra mashed banana.
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 -
- These cupcakes taste exactly like the banana milkshake you begged for as a kid, but better because you made them yourself
- The frosting trick with banana milk creates this subtle flavor that people cant quite put their finger on but absolutely love
- They stay incredibly moist for days, which is rare for cupcakes and makes them perfect for sharing
02 -
- Room temperature ingredients are not optional here, cold butter creates lumpy batter and dense cupcakes every time
- Letting these cool completely before frosting prevents melting and sliding, I learned this the hard way once
- The frosting consistency should hold its shape but still be pipeable, add milk one teaspoon at a time if needed
03 -
- When bananas are extra ripe and almost black, these cupcakes develop an incredible depth of flavor that people will rave about
- Tap the muffin tin gently on the counter once before baking to release any large air bubbles for perfectly even tops