Banana Milkshake Cupcakes (Printable)

Sweet banana cupcakes topped with luscious creamy frosting, inspired by classic milkshake flavors.

# 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 Prepare:

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 to 18 minutes, or until a toothpick inserted into center comes out clean. Cool completely on a wire rack.
08 - Beat butter until fluffy, then gradually add powdered sugar. 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, a maraschino cherry, and a straw for milkshake presentation.

# Expert Advice:

01 -
  • The cupcake itself tastes like a freshly blended milkshake in cake form
  • These stay moist for days making them perfect for make-ahead treats
  • The frosting trick creates that authentic diner milkshake flavor
02 -
  • Room temperature ingredients prevent the batter from curdling and ensure even baking
  • Overmixing after adding flour makes tough cupcakes so stop as soon as you see no dry streaks
03 -
  • Use an ice cream scoop to fill cupcake liners for perfectly uniform portions
  • Let frosted cupcakes set in the refrigerator for 15 minutes before serving for the best texture

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