Dulce Leche Banana Cupcakes

These Dulce de Leche Banana Cupcakes with Chocolate Frosting combine the natural sweetness of ripe bananas with creamy dulce de leche centers and rich chocolate cream cheese frosting. The combination creates a perfectly balanced cupcake that's moist, flavorful, and utterly irresistible for any occasion.

I first made these cupcakes for my daughter's birthday party, and they disappeared faster than any dessert I've ever served. Now they're requested for nearly every family gathering, and I've had to start making double batches.

Ingredients

• All-purpose flour: Provides structure while keeping the crumb tender and light
• Baking powder and baking soda: Work together for the perfect rise and texture
• Ground cinnamon: Adds a warm spice note that complements the banana perfectly
• Unsalted butter: Creates a rich, moist base for the cupcake batter
• Combination of white and brown sugar: Provides balanced sweetness and moisture
• Sour cream: Adds tanginess and creates an incredibly moist texture
• Overripe bananas: With plenty of brown spots offer the most natural sweetness
• Dulce de leche filling: Transforms these from ordinary to extraordinary cupcakes
• Cream cheese and butter: Blend for a frosting with the perfect consistency
• Good quality cocoa powder: Is essential for a deep chocolate flavor

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and line a standard muffin tin with paper liners. Using quality liners prevents sticking and makes for easier cleanup.

Mix Dry Ingredients:

Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. This step evenly distributes the leavening agents and spices throughout the flour for consistent results.

Create The Butter Base:

Beat butter with both sugars until the mixture becomes noticeably lighter in color and fluffier in texture, about 3 minutes. This incorporates air into the batter which helps create a lighter cupcake.

Add Wet Ingredients:

Incorporate sour cream and vanilla first, then add eggs one at a time, beating well after each addition. Finally, add the mashed bananas and mix until just combined. The batter will look slightly curdled, which is perfectly normal.

Incorporate Flour Mixture:

Add the dry ingredients gradually on low speed until just combined. Stop mixing as soon as the flour disappears to avoid developing gluten, which would make the cupcakes tough rather than tender.

Bake To Perfection:

Fill each liner three-quarters full using a spring-loaded scoop for consistency. Bake for 18-20 minutes until golden and a toothpick comes out clean. Cool completely on a wire rack before filling.

Create The Surprise Center:

Cut a small hole in the center of each cooled cupcake using a knife or apple corer. Fill with dulce de leche using a piping bag for precision and cleanliness.

Make Chocolate Frosting:

Beat cream cheese and butter until smooth, then gradually add sifted powdered sugar and cocoa powder until incorporated. Increase speed to create a smooth, creamy frosting that holds its shape when piped.

Decorate And Finish:

Pipe frosting directly over the filled centers using your favorite decorative tip. The frosting will hide the filling, creating a delightful surprise when bitten into.

My absolute favorite part of these cupcakes is watching people's faces light up when they discover the dulce de leche center. My husband, who claims not to have a sweet tooth, has been caught sneaking these from the container late at night on multiple occasions.

Storage Tips

These cupcakes maintain their moisture and flavor for up to 3 days when stored in an airtight container in the refrigerator. For the best eating experience, allow them to come to room temperature for about 20 minutes before serving. The cold dulce de leche center is particularly delightful when it warms slightly and becomes more flowing.

Make-Ahead Options

You can prepare these cupcakes in stages if you're short on time. The unfilled cupcakes can be baked up to 2 days ahead and stored in an airtight container at room temperature. The frosting can also be made 2 days ahead and refrigerated. Just bring it to room temperature and rewhip briefly before piping. Assemble with the filling shortly before serving for the freshest results.

Perfect Pairings

These cupcakes pair beautifully with coffee, particularly a medium-dark roast that complements the chocolate and caramel notes. For a truly decadent dessert experience, serve alongside a small glass of cold milk or a scoop of vanilla ice cream. The contrast of temperatures and textures creates a memorable dessert moment.

Ingredient Swaps

If you don't have sour cream, Greek yogurt makes an excellent substitute with similar moisture and tanginess. For a deeper caramel flavor, try using dark brown sugar instead of light brown. Chocolate lovers can upgrade the frosting with melted dark chocolate in addition to cocoa powder for an even richer experience.

Frequently Asked Questions

→ Can I make these cupcakes ahead of time?

Yes, you can bake and store the cupcakes in an airtight container up to a day in advance. Add the filling and frosting before serving for the freshest result.

→ How do I store these cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for optimal taste.

→ Can I use store-bought dulce de leche?

Absolutely! Store-bought dulce de leche works perfectly for filling the cupcakes and saves time.

→ What can I substitute for sour cream?

You can substitute sour cream with plain Greek yogurt for a similar texture and flavor in the cupcake batter.

→ Can I freeze the cupcakes?

Yes, the cupcakes can be frozen without the frosting. Wrap them individually and store in a freezer-safe bag for up to 3 months. Thaw before frosting and serving.