Banana Cupcakes with Dulce de Leche filling

Banana, Dulce de Leche and cream cheese frosting in the same bite? it’s pure bliss! These easy Banana Cupcakes with Dulce de leche Filling are soft and fluffy, filled with dulce de leche and topped with the perfect cream cheese frosting.

Banana Cupcakes with Dulce de Leche filling

The addition of buttermilk makes them soft and moist, and the cream cheese frosting is not super sweet and a bit tart, so the combination of these two with the sweetness of the Dulce de Leche is pure perfection!

Pro tip: if you don’t have buttermilk at hand, your can make your own with only milk and lime or vinegar.

Combine 1 Tablespoon of Lime juice or vinegar for every Cup of whole milk, let it stand for 5 to 10 minutes, until it slightly thickens and you are able to see small curdled bits (you won’t be able to see them when your cupcakes are baked!)

Banana Cupcakes with Dulce de Leche filling

Ingredients to make Banana Cupcakes with Dulce de Leche filling

  • Sugar. Granulated
  • Oil. Vegetable
  • Vanilla extract. The better the quality, the better the taste
  • Buttermilk. Room temperature (read above to make your own!)
  • Mashed bananas. Ripened bananas will give a much better flavor
  • Flour. All-purpose
  • Eggs. Room temperature
  • Baking powder
  • Baking soda
  • Salt
  • Cream cheese. Full fat and at room temperature
  • Butter. Unsalted and at room temperature ⠀⠀
  • Powdered sugar. Measured and then sifted
  • Dulce de Leche. To fill the cupcakes
  • Banana chips. For garnish
Banana Cupcakes with Dulce de Leche filling

Instructions with how-to photos

Pre-heat oven to 400 F. Line 15 cupcake tins with cupcake liners and set aside

Beat -in medium speed- sugar, oil, vanilla, buttermilk and mashed bananas until well combined, about 1 minute. Add eggs, one by one, mixing after each addition.

Add flour, baking powder, baking soda and salt, and mix until combined

Using an ice cream scoop, fill your cupcake liners with batter 2/3 full. Bake for 5 minutes and reduce oven temperature to 350 F without removing your cupcakes from the oven. Bake for an additional 9 minutes or until a toothpick inserted in the middle comes out clean

Remove the cupcakes from the cupcake tins as soon as possible to prevent cupcake liners from peeling away (I like to flip my cupcake tin on the counter as soon as they’re out from the oven) and let them cool completely on a wire rack before filling and frosting

Beat butter and vanilla on medium speed until light and fluffy, around 2 min

Add cream cheese and beat until combined (do not overbeat). Gradually, incorporate powdered sugar and beat for 1 minute, until light and fluffy

Using a melon baller, a pairing knife or a cupcake corer, scoop or core the center of the cupcake and fill with dulce de leche using a piping bag. Press on top some of the scooped cupcake to cover the hole

Pipe cream cheese frosting over filled cupcakes, drizzle with dulce de leche, and top with banana chips

Can I freeze my cupcakes?

Yes you can! Cover each unfrosted cupcake with plastic wrap, then place in an air tight container and freeze for up to 6 months.

To defrost, unwrap your cupcake completely and let come to room temperature uncovered

How to store the frosted cupcakes

Store your filled and frosted cupcakes -for up to a week- in an air-tight container tall enough to fit in your cupcake without messing with your frosting.

Here are some links to some other cupcake, donuts and muffin recipes:

Chocolate Cupcakes with red Raspberry filling

Lemon Poppy Seed Muffins

Strawberry and Lemon Baked Donuts

Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!

Banana Cupcakes with Dulce de Leche filling
Print Recipe
5 from 1 vote

Banana Cupcakes with Dulce de Leche Filling

Super easy, fluffy banana cupcakes filled with creamy dulce de leche and topped with the perfect Cream Cheese frosting
Prep Time45 mins
Cook Time9 mins
Additional Time30 mins
Total Time1 hr 24 mins
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: banana cupcakes with cream cheese frosting, banana cupcakes with dulce de leche, cupcake recipe from scratch, dulce de leche banana cupcakes, dulce de leche filled cupcakes, easy cream cheese frosting, easy cupcake recipe, easy filled cupcakes
Servings: 15 cupcakes
Calories: 469kcal
Author: Maria Corcuera

Ingredients

Banana Cupcakes:

  • 1 Cup granulated sugar
  • 1/2 Cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 Cup buttermilk room temperature
  • 1/2 Cup mashed bananas ripe
  • 1 1/2 Cup all-purpose flour
  • 2 eggs room temperature
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Cream Cheese frosting:

  • 16 oz full fat cream cheese, room temperature
  • 2 sticks unsalted butter room temperature ⠀
  • 2 teaspoons vanilla extract⠀
  • 2 Cups powdered sugar measured and then sifted
  • 1 Can dulce de Leche
  • Banana chips for garnish

Instructions

Banana Cupcakes:

  • Pre-heat oven to 400 F. Line 15 cupcake tins with cupcake liners and set aside
  • Beat -in medium speed- sugar, oil, vanilla, buttermilk and mashed bananas until well combined, about 1 minute. Add eggs, one by one, mixing after each addition.
  • Add flour, baking powder, baking soda and salt, and mix until combined
  • Using an ice cream scoop, fill your cupcake liners with batter 2/3 full. Bake for 5 minutes and reduce oven temperature to 350 F without removing your cupcakes from the oven. Bake for an additional 9 minutes or until a toothpick inserted in the middle comes out clean
  • Remove the cupcakes from the cupcake tins as soon as possible to prevent cupcake liners from peeling away (I like to flip my cupcake tin on the counter as soon as they're out from the oven) and let them cool completely on a wire rack before filling and frosting

Cream Cheese Frosting:

  • Beat butter and vanilla on medium speed until light and fluffy, around 2 min
  • Add cream cheese and beat until combined (do not overbeat). Gradually, incorporate powdered sugar and beat for 1 minute, until light and fluffy

Assembling:

  • Using a melon baller, a pairing knife or a cupcake corer, scoop or core the center of the cupcake and fill with dulce de leche using a piping bag. Press on top some of the scooped cupcake to cover the hole
  • Pipe cream cheese frosting over filled cupcakes, drizzle with dulce de leche, and top with banana chips

Notes

* Remove eggs, buttermilk, and cream cheese from the fridge 1 hour prior to using
* Remove butter from the fridge 2 hours prior to using
* To bake similar sized and homogeneous cupcakes, always fill your cupcakes with the same amount of batter
* Avoid storing your cupcakes when they're still warm to avoid cupcake liners from peeling
* Frost and fill your cupcakes when completely cooled

Nutrition

Serving: 1g | Calories: 469kcal | Carbohydrates: 43g | Protein: 5g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Cholesterol: 88mg | Sodium: 232mg | Fiber: 1g | Sugar: 32g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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