This may be the best way to use ripe bananas! These cupcakes combine bananas, brown butter and sour cream to create a rich, moist treat you are going to love! Then they are made even better by adding brown butter to the cream cheese frosting.
The original recipe, from Sally’s Baking Addiction cookbook, was baked in a 9 x 13-inch baking pan, which is the way I made it first. It was so amazing, I decided to make it again, but this time I made cupcakes so that I could easily share with others.
These are delicious right out of the oven! I think you can call it a banana muffin – before you add the frosting! It is basically like a banana bread muffin, might even be good with some toasted walnuts added.
Adding the brown butter-cream cheese frosting makes these irresistible! I have become a big fan of recipes with brown butter – it just adds such a deep delicious flavor.
Do you like to “play” with your cupcakes? How about adding some butterflies made of edible wafer paper and some glitter?
Gently fold the butterflies in the center and place on the cupcakes, so it looks like they just happened to land there.
Adding a cupcake wrapper is an easy way to give your cupcakes a party look.
Adding mini rainbow daisies makes these cupcakes look all ready for summer. Just gently press them into the frosting.
Enjoy these cupcakes and being creative decorating them…or eat them right out of the oven…all equally delicious!
Resources:
*Sally’s Baking Addiction Cookbook is available on this link:
https://sallysbakingaddiction.com/sallys-cookbooks/sallys-baking-addiction-cookbook/
*The edible glitter – and so many baking decorations can be found at:
https://sunflowersugarart.com/
*The Fancy Flours website has many decorations and tools for baking, including the edible wafer butterflies and mini rainbow daisies:
*The lace laser cut cupcake wrappers can be found on Amazon.
Brown Butter Banana Cupcakes with Brown Butter-Cream Cheese Frosting
Ingredients
Cupcakes
- 1/2 cup unsalted butter, cut into tablespoon-sized pieces
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon (original recipe has 1/2 teaspoon)
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3-4 medium brown bananas, mashed (about 1 cup)
- 1 cup plain Greek yogurt or sour cream, at room temperature
Frosting
- 1/2 cup unsalted butter, cut into tablespoon-sized pieces
- 8 ounces plain cream cheese, at room temperature
- 4 cups (1 pound) confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
Instructions
Cake
- Preheat the oven to 350°. Place 24 cupcake liners in cupcake pan.
- Melt the butter in a medium skillet over medium heat, swirling the pan occasionally or stirring with a spatula. The butter will start to foam and pop. When the butter starts to turn amber in color and has a nutty aroma, remove the pan from the heat. Pour the butter into a small bowl, making sure you get all the brown bits from the bottom of the pan. Put the bowl in the refrigerator to cool while you prepare the cake.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- In a stand mixer, fitted with a paddle attachment or in a large mixing bowl with a hand mixer or spoon, beat together the brown butter and granulated sugar until well combined. Beat in the eggs and vanilla, then mix in the mashed bananas and yogurt. Slowly add the dry ingredients and mix until the flour is fully incorporated. Take care to overmix.
- Divide the cake evenly into the cupcake liners. Bake for 15-18 minutes at 350° or until a toothpick inserted into the center comes out clean and the cupcakes are golden brown. Allow the cupcakes to cool completely before frosting. (However they will smell sooooo good – you might have to sample one before they cool!)
Frosting
- While the cake is baking, melt the butter in a medium skillet over medium heat, swirling the pan occasionally or stirring with a spatula. The butter will start to foam and pop. When the butter starts to turn amber in color and has a nutty aroma, remove the pan from the heat. Pour the browned butter into a small bowl, making sure you get all the brown bits from the bottom of the pan. Put the bowl in the refrigerator to cool for about 30 minutes.
- In the bowl of a standard mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the cooled butter and cream cheese on high until smooth. Slowly add the confectioners' sugar, 1 cup at a time. Beat on high until the sugar is fully incorporated. Mix in the vanilla and salt, and then beat until the frosting is smooth.
- Fill piping bag and use your favorite tip to frost the cupcakes, or use a knife to apply frosting. Add sprinkles, edible glitter, wafer paper butterflies or maybe dried banana chips. Have fun.Ø
