Banana Milkshake Cupcakes (Printable Version)

Sweet banana cupcakes topped with luscious vanilla frosting for a delightful milkshake-inspired dessert experience.

# 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

# Method:

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 gradually add powdered sugar. Mix in banana milk or regular 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.

# Chef's Tips:

01 -
  • The frosting tastes exactly like an old fashioned malt shop milkshake
  • Overripe bananas finally get the appreciation they deserve
  • They look impressive but come together with simple pantry staples
02 -
  • Room temperature ingredients combine effortlessly and create the smoothest batter
  • Over mixing once flour is added makes tough cupcakes, gentle folding is your friend
  • Frosting only goes onto completely cooled cakes or it will melt right off
03 -
  • Use bananas that are almost completely brown with spots for maximum sweetness
  • Freeze overripe bananas if you're not ready to bake, they thaw perfectly for mashing

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