Banana Milkshake Cupcakes
These light and fluffy cupcakes capture the essence of a banana milkshake with a tender crumb, enhanced by buttermilk and vanilla for a delightful treat.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups mashed ripe bananas (about 1 large banana)
- 0.5 cups buttermilk
- 0.25 cups milk
Frosting (optional)
- buttercream or cream cheese frosting
Instructions
Preparation
- Heat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mixing
- In a large mixing bowl, beat the softened butter and granulated sugar until fluffy.
- Add eggs one at a time, mixing in the vanilla and mashed banana until combined.
- Fold in the dry ingredients alternately with buttermilk and milk until just smooth.
Baking
- Divide the batter into the lined cupcake pan, filling each about 2/3 full.
- Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack.
Serving
- Frost with buttercream or cream cheese frosting if desired, and serve at room temperature.
Notes
Store unfrosted cupcakes at room temperature. Frosted cupcakes should be refrigerated and allowed to sit out briefly before serving for best texture.