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.
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, you can make your own with only milk and lime or vinegar. Here’s the full recipe for making homemade Buttermilk
Combine 1 Tablespoon of Lime juice or vinegar for every Cup of whole milk, and 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!)
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
Instructions with how-to photos
Pre-heat oven to 400 F. Line 15 cupcake tins with cupcake liners and set aside
Beat -at 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 it with dulce de leche using a piping bag. Press on top of some of the scooped cupcakes 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.
Here’s a step-by-step guide with how-to images on how to freeze your frosted and unfrosted cupcakes.
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
Strawberry and Lemon Baked Donuts
Maple Bacon Cupcakes with Maple Bacon Frosting Recipe
Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!
Banana Cupcakes with Dulce de Leche Filling
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
