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.
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.