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Banana Milkshake Cupcakes

Light and tender cupcakes infused with banana and vanilla flavors, reminiscent of a classic banana milkshake.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas Use truly ripe bananas for best flavor.
  • 1/2 cup unsalted butter, softened Needs to cream properly with the sugar.
  • 1 cup sugar
  • 1/2 cup milk Measure to keep the batter thick but spoonable.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Regular flour is recommended for structure.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a standard cupcake tray with liners.
  2. In a mixing bowl, cream together softened butter and sugar until fluffy and lighter in color.
  3. Beat in eggs one at a time, mixing well after each addition, then mix in the mashed bananas.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the banana mixture, alternating with the milk, mixing until just combined.
  6. Stir in the vanilla extract.
  7. Divide the batter between the liners, filling each about two-thirds full.
Baking
  1. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cupcakes to cool completely before serving or frosting.

Notes

For the best results, use ripe bananas and avoid overmixing the batter. Cool before frosting to maintain structure.