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Delicious banana milkshake cupcakes topped with creamy frosting and banana slices

Banana Milkshake Cupcakes

Deliciously moist and tender cupcakes infused with banana flavor, made effortlessly in the air fryer for a quick and easy dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Mixture
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 ripe bananas mashed brings natural sweetness and moisture
  • 0.5 cups milk enhances moistness
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
Toppings
  • whipped cream optional
  • banana slices optional

Method
 

Preparation
  1. Preheat your air fryer to 320°F (160°C). Line a cupcake tray with liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Add the mashed bananas, milk, eggs, and vanilla extract to the bowl, mixing until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
  6. Divide the batter among the cupcake liners, filling each about 2/3 full to allow for rising.
Baking
  1. Air fry for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
  2. Allow to cool on a wire rack.
  3. If desired, top with whipped cream and banana slices before serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. These cupcakes can also be frozen for up to three months.