Banana Milkshake Cupcakes (Printer-friendly)

Sweet banana cupcakes topped with creamy frosting for a milkshake-inspired dessert treat.

# 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 Guide:

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 - 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 center comes out clean. Cool completely on wire rack.
08 - Beat butter until fluffy, then add powdered sugar gradually. Mix in banana milk and vanilla. Blend in 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 Advice:

01 -
  • The cupcakes capture that nostalgic malt shop flavor while staying perfectly portable for parties, lunchboxes, or midnight snacks
  • Ripe bananas do double duty keeping these incredibly moist while naturally sweetening the batter
  • The frosting technique creates that signature milkshop creaminess without any fancy equipment or difficult techniques
02 -
  • Overmixing the batter creates tough cupcakes, so stop mixing as soon as the dry ingredients disappear into the wet
  • Room temperature ingredients combine seamlessly and prevent the batter from separating or curdling
  • The cupcakes must cool completely before frosting or the frosting will melt and slide right off
03 -
  • Add a teaspoon of fresh lemon juice to the frosting if you want to prevent any slight browning from the mashed banana
  • For extra fun, fold mini chocolate chips into the batter or sprinkle them over the frosting before garnishing

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