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Banana Milkshake Cupcakes

These soft and tender Banana Milkshake Cupcakes are infused with ripe banana and vanilla, offering a nostalgic flavor reminiscent of a creamy banana shake.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas Use truly ripe bananas with lots of brown speckles for the best flavor.
  • 1/2 cup unsalted butter, softened Should dent easily when pressed; not melted.
  • 1/2 cup milk Loosens the batter for baking.
  • 2 large eggs
  • 1 teaspoon vanilla extract Amplifies the milkshake vibe.
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder Helps the cupcakes rise.
  • 1/2 teaspoon baking soda Combines with baking powder for an even rise.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup sugar Brings sweetness and a caramel-like warmth as it bakes.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a standard cupcake tray with liners.
  2. In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
  3. Beat in the eggs one at a time, followed by the mashed bananas, mixing until uniform.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients and milk alternately to the banana mixture, mixing just until combined.
  6. Stir in the vanilla extract.
  7. Fill each liner about two-thirds full with batter.
Baking
  1. Bake for 18–20 minutes, until tops are lightly golden and a toothpick inserted into the center comes out clean.
  2. Cool completely before serving or frosting.

Notes

Measure the banana mash, not the bananas, to avoid heavy cupcakes. Cool completely before topping.