Mini Brown Butter Banana Cupcakes With Cream Cheese Frosting

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Have extra ripe bananas? I have a recipe for you. These Mini Brown Butter Banana Cupcakes With Cream Cheese Frosting are the perfect solution for those extra ripe bananas. They are moist and tender and have intense banana flavor, and with the addition of browned butter well, need I say more?

I don’t know about you but in my house we go through a ton of bananas. We use them for smoothies, as a topping for cereal or just as an on the go snack. No matter how we use them, they are the perfect treat. Now every now and again we have a coupe of bananas that don’t get eaten and start to develop those brown spots ( that my kids avoid, don’t know why, that’s the best way to eat them ) anyway, when this happens I would normally peel them, put them on a dish and place them in the freezer for future smoothies. Once in a while I like to change things up and use them in a baked item like my Chocolate, Chocolate Chip Banana Bread or my Coffee Cake Banana Bread. This time I was thinking cupcakes. And in my opinion a mini cupcake is the way to go.

Why You Will Love These Cupcakes

  • Presentation: With a golden cupcake that is topped with a dollop of cream cheese frosting then finished off with a banana chip. It makes for a great presentation.
  • Flavor: The rich nutty flavor of the brown butter coupled with the sweet bananas and cinnamon then topped with that sweet creamy cream cheese frosting, combined together to form a delicious bite.
  • Texture: These cupcakes are moist and tender with a soft and creamy cream cheese topping.
  • Bananas: If you have some bananas that have gotten a bit over ripe, no need to get rid of them. They are perfect for this recipe.

Other Mini Cupcake Recipes:

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Ingredients Needed To Make These Cupcakes

  • Baking Soda: This will help your cupcakes rise and become light and fluffy.
  • Ground Cinnamon: Ground Cinnamon will add a bit of warmth to these cupcakes.
  • Salt: A pinch of salt will enhance the flavors in your cupcake
  • Butter: Unsalted butter is best so that you can control the salt in your recipe.
  • Bananas: You will want to use very ripe bananas for this recipe. You know the ones with all the brown spots.
  • Sugar: Granulated Cane Sugar is best for this recipe. Not only dose it add sweetness but it will also add to the texture of your cupcake.
  • Eggs: Using room temperature eggs will allow them to combine into the other ingredients easily.
  • Vanilla Extract: I always opt for Pure Vanilla Extract rather than imitation vanilla extract due to its intense vanilla flavor.
  • Milk: Whole or 2% works best.
  • Yogurt: You will what to use a plain greek yogurt.
  • Cream Cheese: It is very important to keep the cream cheese at room temperature. By doing this it will blend with your other ingredients easily.
  • Powdered Sugar: Dissolves easily and will create a smooth consistent texture.
  • Banana Chips: Banana Chips are optional but are the perfect way to top these cupcakes.

Tips For Making These Cupcakes

  • If you want to make these cupcakes mini then you will need a Mini Cupcake Baking Tray. I like to use one that is sturdy and non stick.
  • Always line your mini cupcake trays with Mini Paper Liners. This makes for an easy clean up.
Mini Brown Butter Banana Cupcakes With Cream Cheese Frosting
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Mini Brown Butter Banana Cupcakes With Cream Cheese Frosting

Recipe by BrendaCourse: DessertDifficulty: Easy

A tender Cupcake that is flavored with the rich nutty flavor of brown butter, the natural sweetness from the ripe bananas and the smooth creaminess from the frosting all combined together to form the perfect bite.

Ingredients

Directions

  • For The Cupcakes
  • Start by browning your butter. Place butter in a small saucepan over medium heat and cook until melted and foamy. Continue cooking stirring occasionally until liquid turns golden and brown bits start to form at the bottom of the pan. Remove from heat and allow to cool completely and come back to a solid but soft state.
  • Preheat oven to 350º. Line a Mini Cupcake Baking Tray with Mini Cupcake Liners and set to the side.
  • To a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt until combined.
  • To a separate large mixing bowl whisk together the solid but soft browned butter, granulated sugar, eggs, vanilla, plain greek yogurt and milk until completely combined. Pour the mixture into the flour and mix to combine.
  • Fill each cavity of the prepared cupcake tray to 3/4 full then place in the preheated oven and bake for 10 to 12 minutes or until toothpick inserted in one of the cupcakes comes out clean. Remove from oven and allow to cool completely.
  • For The Frosting
  • While your cupcakes are cooling, you can make the cream cheese frosting. Place the room temperature butter and cream cheese in a bowl of a stand mix or in a large mixing bowl, using a hand mixer and beat until completely combined. Shut off mixer and add the powdered sugar and cinnamon. Turn mixer on low, until all is absorbed into the cream cheese mixture, then raise to medium. Add the vanilla and continue mixing until smooth and creamy.
  • Place frosting in a piping bag fitted with a round tip. Pipe a small amount of frosting on top of each cooled cupcake. Top with a banana chip and serve
  • Enjoy.