Banana Cupcakes with Dulce de Leche Filling and Browned Butter Cream Cheese Frosting

These Banana Cupcakes with Dulce de Leche and Cream Cheese Frosting are a perfect treat for banana lovers. The sweetness of the bananas is enhanced with a rich, creamy frosting and a delightful surprise of dulce de leche filling. The decadent combination of flavors makes these cupcakes irresistible!

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Banana Cupcakes with Dulce de Leche Filling and Browned Butter Cream Cheese Frosting

A fluffy banana cupcake filled with rich dulce de leche and topped with either traditional cream cheese frosting or a deeper, nutty brown butter cream cheese frosting. These cupcakes are the ultimate sweet treat for any occasion.

Ingredients

Cupcake

• 1/4 cup butter softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup bananas mashed

Filling

• 1 can sweetened condensed milk

Frosting

• 1/2 cup unsalted butter
• 1/2 teaspoon salt
• 8 ounces cream cheese
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

• Make the Dulce de Leche:

  Preparation: Remove the label from the can of sweetened condensed milk.

  Place the can in a crockpot and cover it completely with water.

  Set the crockpot to low and cook for 8-10 hours.

  After cooking, remove the can and let it cool before opening. You’ll now have a rich and creamy dulce de leche to use for filling and drizzling.

  2. Prepare the Cupcake Batter:

  Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the pan.

  In a large bowl, cream together the butter and sugar until light and fluffy.

  Add the eggs, one at a time, mixing well after each addition.

  In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the water and vanilla extract. Mix until just combined.

  Fold in the mashed bananas until evenly incorporated into the batter.Prepare the Frosting:

  Bake the Cupcakes:

  Spoon the batter into the cupcake liners, filling each about 2/3 full.

  Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

  Allow the cupcakes to cool completely before frosting.

  Make the Frosting:

  Option 1: Cream Cheese Frosting:In a large bowl, beat the cream cheese, butter, kosher salt, and vanilla extract until smooth. Gradually add the powdered sugar, beating until light and fluffy.

  Option 2: Browned Butter Cream Cheese Frosting:In a small saucepan, melt the butter and cook over medium heat until it turns golden brown and develops a nutty aroma. Pour the browned butter over the softened cream cheese and beat on high speed for about 1 minute until light and fluffy.Gradually add the powdered sugar, mixing until smooth.

  Assemble the Cupcakes:

  Once the cupcakes have cooled, use a spoon or cupcake corer to remove a small portion from the center of each cupcake.

  Fill with Dulce de Leche: Spoon a small amount of dulce de leche into the center of each cupcake.

  Frost: Top each filled cupcake with a generous dollop of the cream cheese frosting (either regular or browned butter frosting).

  Drizzle Dulce de Leche over the frosted cupcakes for extra sweetness.

Notes

• For a richer flavor: Use the brown butter cream cheese frosting for a deeper, caramelized flavor that pairs perfectly with the bananas and dulce de leche.
• Storage: These cupcakes can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
• Make-ahead: The dulce de leche can be made in advance and stored in the fridge for up to 1 week.
• Optional Toppings: Add some chopped nuts or chocolate shavings on top for an extra crunch.