Banana Milkshake Cupcakes
  • 1 Box vanilla cake mix
  • 2 large bananas , ripe
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 1 cup butter
  • ¼ cup whipping cream
  • 1 tsp vanilla extract
  • 2-3 cups icing sugar
  • ½ cup chocolate chips
  • Colored sprinkles
  • Maraschino cherries
  1. Preheat the oven to 350 F and line your cupcake trays with cupcake liners.
  2. Pour the cake mix into a large bowl, stir to break up any large clumps. Mash the bananas using a fork and set aside. Add the eggs, oil, sour cream, vanilla extract and mashed bananas to the cake mix. Mix together until smooth.
  3. Using an ice scream scoop, fill the cupcake wrappers 2/3 full. Bake for about 15 minutes at 350 F. Allow them to cool in the tray for 10 minutes before transferring to a cooling rack to cool completely before adding the icing.
  4. For the icing: whip the butter until it turns white and fluffy. Add in the vanilla extract. Whip for an additional minute. On a low speed, add in the whipping cream, slowly increasing speed. Whip for a few minutes until mixture holds a stiff peak.
  5. Gradually add in the icing sugar one cup at a time until you reach the desired consistency. Add food coloring to your icing and mix until the color is evenly distributed. Pipe your frosting on top of your cupcakes and place in the fridge to firm up.
  6. Melt the chocolate in the microwave. Allow the chocolate to cool for a few minutes before drizzling it overtop of the icing. Add sprinkles and top with a cherry. Return them to the fridge to set.