Dulce de Leche Banana Cupcakes with Chocolate Frosting

Let’s face it, the world has been pretty over-saturated with cupcakes over the last few years. I mean, there are cupcake ATMs now.
We live in a ridiculously awesome world, but I can see why people might be tired of cupcakes. That’s why whenever I share a cupcake recipe with you all it has to be a REALLY fantastic one.

Fantastic is definitely a word to describe these dulce de leche banana cupcakes with chocolate frosting because I think everyone should make them immediately after reading this post.

For the banana cupcakes:

  • 1 cup (127 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1/3 cup (67 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1/4 cup (57 grams) sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 2 large overripe bananas, mashed
  • About 1/4 cup prepared dulce de leche

For the chocolate cream cheese frosting:

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 3 cups (375 grams) powdered sugar
  • 1/2 cup (43 grams) good-quality cocoa powder

For the cupcakes:

  1. Preheat the oven to 350°F. Line a standard muffin tin with paper cupcake liners.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. 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. Add the sour cream and vanilla and beat until combined. On medium speed add the eggs, one at a time, and beat until combined. Add the mashed bananas and beat until combined. On low speed gradually add the flour mixture and beat just until combined. Do not overmix.
  4. For full instructions : www.handletheheat.com

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