Banana Cupcakes with Browned Butter Cinnamon Cream Cheese Frosting

 I made these cupcakes with the intention of making one batch for my best friend’s birthday. I ended up having to make two because I loved them so much. And I don’t even like cake! These are so delicious. Thank you so much for such a fantastic recipe.

Moist and tender banana cupcakes bursting with banana flavor! Browned butter cinnamon cream cheese frosting makes them incredibly delicious. Please note that the browned butter in the frosting needs time to chill until it comes back to room temperature before using, so plan your time accordingly. Alternatively, for another variation of the cinnamon cream cheese frosting that is NOT browned, simply skip the browning process and use straight up unsalted butter at room temperature instead.

Prep Time : 40 Minutes 
Cook Time :20 Minutes  
Additional Time : 1 Hour
Total Time : 2 Hours
Yields : 18 Cupcakes 


  •  1 1/2 cup plus 3 tablespoons (7 1/2oz/ 212g) all purpose flour
  •  1 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1/4 teaspoon cinnamon (optional)
  •  1/2 cup (4oz/ 114g) unsalted butter, softened to room temperature
  •  1 1/4 cup (8 3/4oz/ 248g) granulated sugar
  •  2 large eggs, at room temperature
  •  1/2 cup (4oz/ 113.4g) sour cream, at room temperature
  •  1 1/2 teaspoons vanilla extract
  •  3 very ripe large bananas, about 300g peeled (1 1/4 cups pureed)
  •  1 cup (8oz/ 227g) unsalted butter
  •  3 1/2 cups (14oz/ 397g) confectioners sugar
  •  1/4 teaspoon salt
  •  1 teaspoon vanilla
  •  2 cups (1 lb/ 454g) cream cheese, cold straight from the fridge
  •  1 tablespoon ground cinnamon, more or less to taste
  •  Toffee bits or crushed nuts of your choice (optional)
  •  Dulce de leche or caramel sauce (optional)

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