The best 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
This recipe calls for simple ingredients you can find at any grocery store. Each one helps create a soft texture and balanced flavor.
- Granulated sugar: Adds sweetness and helps create a soft crumb in the banana cake.
- Vegetable oil: Keeps the cupcakes moist and tender, even after baking.
- Vanilla extract: Adds warmth and enhances the overall flavor.
- Buttermilk: Adds moisture and helps create a tender texture.
- Mashed bananas: Bring natural sweetness and that classic banana flavor.
- Eggs: Help bind the wet ingredients and give structure.
- All-purpose flour: Forms the base of the dry ingredients and gives structure.
- Baking powder: Helps the cupcakes rise properly.
- Baking soda: Works with the buttermilk to create a light texture.
- Salt: Balances sweetness and enhances flavor.
- Unsalted butter: Creates a smooth and creamy base for the frosting.
- Vanilla extract: Adds flavor to the frosting.
- Cream cheese: Gives a slightly tangy taste and creamy texture.
- Powdered sugar: Sweetens and thickens the frosting.
- Dulce de leche: Used for the dulce de leche filling and drizzled on top of each cupcake.
- Banana chips: Add texture and a simple garnish on the top of each cupcake.
Take a look at the recipe card at the bottom of this post for the full recipe.
Add-ons & Substitutions
This cupcake recipe is easy to adjust depending on what you have at home.
- Use your own dulce de leche or store-bought for convenience. Here’s an easy recipe to make your own with just 1 ingredient!
- Swap buttermilk with regular milk plus a splash of lemon juice. Here’s the recipe on how to make your own buttermilk.
- Add chocolate chips to the batter for a twist
- Leave cupcakes unfrosted, cupcake style, and just fill with dulce de leche
How to Make
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 the 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 of 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
Expert Tips
- Use overripe bananas with lots of brown spots for better flavor and natural sweetness.
- Make sure all your ingredients are at room temperature so the batter mixes smoothly.
- Don’t overfill the muffin cups to avoid overflow and uneven muffin tops.
- Check the center of the cake with a toothpick and look for moist crumbs instead of wet batter.
- Let cupcakes cool fully before adding the dulce de leche filling.
- Use a small spoon or corer to remove the center neatly without breaking the cupcake.
Frequently Asked Questions
How should I store these cupcakes?
Store them in an airtight container in the fridge for up to 4 days. Let them sit at room temperature before serving.
Can I make this recipe ahead of time?
Yes, you can bake the cupcakes a day ahead. Fill and frost them the next day for the best texture.
Can I freeze these cupcakes?
Yes, freeze the unfrosted cupcakes for up to 2 months. Thaw and add the dulce de leche filling and frosting before serving.
To defrost, unwrap your cupcake completely and let it 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.
Take a look at this link for more cupcakes, muffins, and donut recipes, or the links below for cupcake recipes you might like:
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And if you make these Banana Cupcakes with dulce de leche filling, please be sure to give it a star rating and leave a comment!
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
- 2 large eggs room temperature
- 1 1/2 Cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Cream Cheese frosting:
- 1 cup unsalted butter room temperature ⠀
- 2 teaspoons vanilla extract⠀
- 16 ounces full fat cream cheese room temperature
- 2 Cups powdered sugar measured and then sifted
- 14 ounces (1 Can) dulce de Leche
- 15 sliced 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.1 Cup (200 g) granulated sugar, 1/2 Cup (118.3 ml) vegetable oil, 2 teaspoons vanilla extract, 1/2 Cup (120 g) buttermilk, 1/2 Cup (112.5 g) mashed bananas, 2 large eggs
- Add flour, baking powder, baking soda and salt, and mix until combined1 1/2 Cup (187.5 g) all-purpose flour, 1/2 teaspoon (0.5 teaspoon) baking powder, 1/4 teaspoon (0.3 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
- 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 min1 cup (227 g) unsalted butter, 2 teaspoons vanilla extract⠀
- Add cream cheese and beat until combined (do not overbeat). Gradually, incorporate powdered sugar and beat for 1 minute, until light and fluffy16 ounces (453.6 g) full fat cream cheese, 2 Cups (240 g) powdered sugar
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 hole14 ounces (396.9 g) (1 Can) dulce de Leche
- Pipe cream cheese frosting over filled cupcakes, drizzle with dulce de leche, and top with banana chips15 sliced Banana chips
Notes
Expert Tips
- Use overripe bananas with lots of brown spots for better flavor and natural sweetness.
- Make sure all your ingredients are at room temperature so the batter mixes smoothly.
- Don’t overfill the muffin cups to avoid overflow and uneven muffin tops.
- Check the center of the cake with a toothpick and look for moist crumbs instead of wet batter.
- Let cupcakes cool fully before adding the dulce de leche filling.
- Use a small spoon or corer to remove the center neatly without breaking the cupcake.
