Dulce Leche Banana Cupcakes (Print Version)
# Ingredients:
→ Banana cupcakes
01 -
1 cup (127 grams) all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon fine salt
06 -
1 stick (113 grams) unsalted butter, at room temperature
07 -
1/3 cup (67 grams) granulated sugar
08 -
1/4 cup (50 grams) light brown sugar
09 -
1/4 cup (57 grams) sour cream
10 -
1 teaspoon vanilla extract
11 -
2 large eggs, at room temperature
12 -
2 large overripe bananas, mashed
13 -
1/4 cup prepared dulce de leche
→ Chocolate cream cheese frosting
14 -
8 ounces (227 grams) cream cheese, at room temperature
15 -
4 tablespoons (57 grams) unsalted butter, at room temperature
16 -
3 cups (375 grams) powdered sugar
17 -
1/2 cup (43 grams) good-quality cocoa powder
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners.
02 -
In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
03 -
In the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
04 -
Add the sour cream and vanilla extract. Beat until incorporated. Add the eggs one at a time, beating on medium speed until combined after each addition. Mix in the mashed bananas until well blended.
05 -
On low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined, being careful not to overmix.
06 -
Use a spring-loaded scoop to fill each cupcake liner three-quarters full with batter.
07 -
Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove to a wire rack and let cool completely.
08 -
Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Fill each hole with about 1 1/2 teaspoons of dulce de leche using a zip-top bag with a snipped corner.
09 -
In the bowl of an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and creamy. Sift the powdered sugar and cocoa powder into a large bowl. Gradually add the sugar mixture, beating on low speed until combined. Increase the speed to high and beat until smooth and creamy.
10 -
Transfer the frosting to a piping bag fitted with a decorative tip. Pipe the frosting onto each cupcake, covering the dulce de leche filling.
11 -
Serve the cupcakes immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
# Notes:
01 -
Ensure the butter and cream cheese are at room temperature before starting to achieve a smoother texture in the frosting.