Ingredients

For the Banana Cupcakes

• 3 very ripe Medium Bananas
• 1 stick Unsalted Butter, at room temperature
• 3/4 cup Granulated Sugar
• 3/4 cup Light Brown Sugar, packed
• 3 Large Eggs, at room temperature
• 1 tsp Vanilla Extract
• 2 cups All-purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Kosher Salt
• 1/2 tsp Ground Cinnamon
• 3 tbsp Vegetable Oil
• 1/3 cup Whole Milk, at room temperature

For the Brown Butter Frosting

• 1 stick Unsalted Butter
• 8 oz Cream Cheese, at room temperature
• 3 cups Powdered Sugar
• 1 tsp Vanilla Extract

Make the Cupcake Batter

Set your oven to 350F and line a standard muffin tin with 18 cupcake liners.

In a small bowl, mash the bananas with a fork until they are mostly smooth; a few small lumps are fine.

In the bowl of a stand mixer, cream the room temperature butter with the granulated and light brown sugars until the mixture is light and fluffy, which usually takes ~3-4 minutes.

Add the eggs one at a time, mixing well after each one. Then, mix in the mashed bananas and vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Add half of this dry mixture to the mixer and combine on low speed. Then, with the mixer still on low, stream in the oil and milk.

Finally, add the remaining dry ingredients and mix just until everything is combined. Be careful not to overmix the batter at this stage.

Use a scoop to portion the batter into the cupcake liners, filling each one about 3/4 full.

Bake for ~18-22 minutes. The cupcakes are done when they spring back lightly when touched, and a toothpick inserted into the center comes out clean. Let them cool in the pan for ~10 minutes before moving them to a wire rack to cool completely.

Make the Brown Butter Frosting

While the cupcakes bake, you can start the frosting by browning the butter.

Melt the stick of butter in a light-colored saucepan over medium heat. It will melt, then foam, and you’ll hear a crackling sound. Keep swirling the pan occasionally.

After a few minutes, the crackling will subside, and you’ll see browned milk solids at the bottom of the pan and smell a nutty aroma. Immediately pour the brown butter, including all the browned bits, into a heatproof bowl to stop the cooking.

You need to let this cool completely until it’s solid again. You can leave it at room temperature for a couple of hours or speed it up in the refrigerator.

Once the brown butter is solid, put it in a mixing bowl with the room temperature cream cheese. Beat them together until smooth.

Sift in the powdered sugar and mix on low speed until it’s incorporated, then add the vanilla. Increase the speed to medium-high and beat for another minute until the frosting is light and smooth.

Frost the cooled cupcakes before serving.

Print Pin

Banana Cupcakes with Brown Butter Frosting

These are moist, dense banana cupcakes topped with a brown butter cream cheese frosting. The frosting is made separately and requires browning butter and then letting it cool and solidify before using. This recipe makes ~18 cupcakes.

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Ingredients

For the Banana Cupcakes

• ▢ 3 very ripe Medium Bananas
• ▢ 1 stick Unsalted Butter at room temperature
• ▢ 3/4 cup Granulated Sugar
• ▢ 3/4 cup Light Brown Sugar packed
• ▢ 3 Large Eggs at room temperature
• ▢ 1 tsp Vanilla Extract
• ▢ 2 cups All-purpose Flour
• ▢ 1 1/2 tsp Baking Powder
• ▢ 1/2 tsp Baking Soda
• ▢ 1/2 tsp Kosher Salt
• ▢ 1/2 tsp Ground Cinnamon
• ▢ 3 tbsp Vegetable Oil
• ▢ 1/3 cup Whole Milk at room temperature

For the Brown Butter Frosting

• ▢ 1 stick Unsalted Butter
• ▢ 8 oz Cream Cheese at room temperature
• ▢ 3 cups Powdered Sugar
• ▢ 1 tsp Vanilla Extract

Instructions

• Line muffin tin with 18 cupcake liners and preheat oven to 350F.
• Mash bananas until mostly smooth.
• Cream butter with both sugars until light and fluffy, about 3-4 minutes.
• Beat in eggs one at a time, then add mashed bananas and vanilla.
• Whisk dry ingredients in separate bowl.
• Mix half of dry ingredients into wet, then add oil and milk.
• Fold in remaining dry ingredients until just combined.
• Fill liners 3/4 full and bake 18-22 minutes until toothpick comes out clean.
• Cool in pan 10 minutes, then transfer to wire rack.
• Brown butter in light-colored pan until nutty and golden, then cool until solid.
• Beat solidified brown butter with cream cheese until smooth.
• Add sifted powdered sugar and vanilla, beat until light and fluffy.
• Frost completely cooled cupcakes.

Notes

Cupcakes can be stored in airtight container for up to 3 days. Brown butter can be made ahead and refrigerated.