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Banana Cupcakes with Brown Butter Frosting

Indulge in a moment of pure bliss with these banana cupcakes topped with a decadent swirl of brown butter frosting. The moist and fluffy texture of the cupcake perfectly complements the creamy and nutty flavor of the frosting, creating an irresistible dessert that everyone will love.
Course Dessert
Cuisine American
Keyword banana cake, banana cupcakes, brown butter, cupcakes
Prep Time 15 minutes
Cook Time 15 minutes
Decorating Time 20 minutes
Total Time 50 minutes
Servings 24
Calories 257kcal
Author Jesseca

Ingredients

Cupcakes

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

Frosting

  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Instructions

Cupcakes

  • Preheat the oven to 375 degrees F° and line two cupcake baking tins with paper liners. Set aside for later.
  • Whisk the flour, salt and baking soda in a large measuring cup or small mixing bowl. Set aside for later.
  • Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer. Beat on medium speed for roughly 3 minutes, or until the mixture is light and fluffy.
  • Add the sour cream into the bowl with the eggs and mix until incorporated. Stir in the vanilla and bananas followed by the dry ingredients. 
  • Stir until the batter comes together, scraping the sides of the bowl as needed, about 1 minute.
  • Divide the batter between the prepared baking pans filling each 2/3 full. Bake for 15 to 18 minutes, or until a toothpick poked into the center of the cupcake comes out clean.
  • Immediately remove from the pan and allow to cool before frosting.

Brown Butter Frosting:

  • Add the butter to a medium saucepan over low/medium heat.
  • Cook for 3 to 5 minutes, stirring occasionally, until the butter begins to turn a light brown color.
  • Watch closely and remove from the heat when the butter turns to a deep golden brown and a nutty aroma is present.
  • Let the butter cool to room temperature.
  • Whisk in the powdered sugar and vanilla extract using a hand mixer or paddle attachment to a stand mixer.
  • Add the cream and continue to mix for 5 minutes, scraping the sides of the bowl once halfway through.
  • Pipe or spread onto the cooled cupcakes and enjoy.

Nutrition

Serving: 1cupcake | Calories: 257kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 156mg | Potassium: 77mg | Fiber: 1g | Sugar: 29g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg