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Banana Dulce de Leche Cupcakes
What separates a cupcake from a muffin? For me, the answer is simple: frosting. If I bake my banana bread recipe in a muffin pan, it’s a muffin. But once I add frosting, it transforms into a cupcake!
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What separates a cupcake from a muffin? For me, the answer is simple: frosting. If I bake my banana bread recipe in a muffin pan, it’s a muffin. But once I add frosting, it transforms into a cupcake! Some may disagree, but I absolutely love a dense banana cake in cupcake form—especially when it's filled with a rich dulce de leche center and topped with creamy caramel frosting.
Ingredients
2 large bananas, peeled (270 grams)
1/3 cup (75 grams) plain yogurt or sour cream
1 teaspoon (5 grams) vanilla extract
1 cup (120 grams) all-purpose flour
1 1/2 teaspoons (6 grams) baking powder
3/4 teaspoon (3 grams) fine sea salt
3/4 cup (170 grams) unsalted butter, softened
3/4 cup (159 grams) light or dark brown sugar
2 large eggs (113 grams), room temperature
1/2 cup (85 grams) finely chopped dark chocolate (optional)
Filling and Topping
1 1/2 cups (170 grams) unsalted butter, softened
2 1/2 cups (400 grams) prepared dulce de leche, divided
1 teaspoon (5 grams) vanilla extract
Fine sea salt, to taste (or flaky sea salt, for finishing)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or lightly grease the cavities with nonstick spray.
Step 2
In a medium bowl, mash the bananas with a fork or potato masher. Stir in the yogurt and vanilla extract, then set aside. In another bowl, whisk together the flour, baking powder, and salt.
Step 3
In the bowl of an electric mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, mixing on medium-low speed after each addition, ensuring each egg is fully incorporated. Scrape the bowl after each addition.
Step 4
Add half of the banana mixture to the batter and mix until combined. Then, add all of the flour mixture and mix again. Scrape down the bowl and then add the remaining banana mixture and chocolate (if using), mixing until fully combined.
Step 5
Scoop the batter into the prepared cupcake tin, using an ice cream scoop to fill each cavity about three-quarters full.
Step 6
Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Allow the cupcakes to cool completely.
Step 7
In the bowl of an electric mixer fitted with the whisk attachment, whip the butter on medium speed until it becomes light and fluffy, about 4 to 5 minutes. Scrape the bowl halfway through to ensure it’s evenly whipped. The butter should be pale and aerated.
Step 8
Add 2 cups (320 grams) of dulce de leche to the whipped butter in 4 additions, approximately 1/2 cup (80 grams) at a time. After each addition, whip the mixture on medium speed and scrape the bowl to make sure the dulce de leche is fully incorporated before adding more.
Step 9
Once the dulce de leche and butter are fully combined, add the vanilla extract. If you’re using flaky sea salt for the topping, mix in 1/2 teaspoon (2 grams) of fine sea salt into the frosting. If you’re not using flaky salt, you can add up to 1 teaspoon (4 grams) of fine salt, or adjust to taste. Transfer the frosting to a piping bag fitted with a large round or star tip.
Step 10
Using a small cookie cutter (about 1-inch/2.5 cm), the larger side of a piping tip, or a paring knife, cut a small circle out of the center of each cupcake. (Don’t forget to snack on the cake you removed!)
Step 11
Fill a pastry bag with the remaining 1/2 cup (80 grams) of dulce de leche and pipe about 2 teaspoons into the center of each cupcake. Allow any excess to rise above the surface and form a small dome.
Step 12
Pipe the frosting on top of each cupcake. Start by piping a ring around the outer edge and then work upward in a spiral to fully cover the dulce de leche in the center. If you’re using flaky sea salt, sprinkle a small amount on top just before serving.
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