Irresistibly Moist Banana Cupcakes with Brown Butter Cream Cheese Frosting: The Ultimate Recipe for Overripe Bananas

Delight in these wonderfully moist banana cupcakes, infused with aromatic warming spices and crowned with an irresistible brown butter cream cheese frosting. This recipe is the perfect solution for those forgotten brown bananas sitting on your counter, transforming them into a spectacular dessert that tastes like a labor of love, yet is surprisingly simple to create.

*This post is sponsored by Danish Creamery. As always, all opinions are mine.*

These banana cupcakes achieve their unparalleled moistness and airy fluffiness thanks to a perfect blend of mashed ripe bananas, tangy buttermilk, and the exceptional quality of Danish Creamery European Style butter. Every bite is a testament to the harmony of these ingredients, delivering a texture that simply melts in your mouth.

And then there’s the frosting – oh, the frosting! The rich, nutty notes of the brown butter cream cheese frosting complement the subtly spiced cupcakes beautifully, enhancing rather than overpowering the natural sweetness of the banana. It’s a match made in dessert heaven, elevating a classic flavor combination to gourmet status.

In essence, these cupcakes are pure perfection. They are nearly as straightforward to prepare as a comforting classic banana bread, but the end result will have everyone believing you spent hours meticulously crafting them. They strike that coveted balance between ease and elegance, making them ideal for any occasion, from casual family treats to impressive party desserts.

Why You’ll Love This Banana Cupcake Recipe

There are countless reasons why these banana cupcakes will become your new go-to recipe for transforming overripe bananas into something truly special. Not only are they incredibly delicious, but they also offer a delightful baking experience and impressive results:

• Perfectly Moist Texture: Thanks to the combination of ripe bananas, buttermilk, and high-quality butter, these cupcakes stay tender and moist for days.
• Irresistible Flavor Combination: The warm spices in the cupcake batter perfectly balance the natural sweetness of the banana, while the brown butter cream cheese frosting adds a sophisticated, nutty, and tangy finish.
• Utilize Overripe Bananas: This recipe is a fantastic way to prevent food waste, turning those forgotten, spotty bananas into a delectable treat. The riper the banana, the sweeter and more flavorful your cupcakes will be!
• Simple to Follow: Despite their impressive taste, the steps are straightforward, making this recipe accessible for bakers of all skill levels.
• Gourmet Touch: The brown butter frosting is a game-changer, adding depth and complexity that elevates these from ordinary banana cupcakes to an extraordinary dessert.

Essential Ingredients for Your Banana Cupcakes

This banana cupcake recipe is designed to be incredibly simple to assemble, making it an excellent way to use up any brown bananas you have on hand. Here’s a closer look at each ingredient and its role in creating these delightful treats:

• Cake Flour: This is key for achieving a light and airy texture. Cake flour has a lower protein content than all-purpose flour, which results in a more tender crumb. If you don’t have any, don’t worry! You can easily make your own substitute by combining all-purpose flour with a small amount of cornstarch.
• Baking Powder & Baking Soda: These leavening agents work in tandem to help the cupcakes rise beautifully in the oven, ensuring they are soft, fluffy, and have that perfect domed top.
• Spices (Ground Cinnamon & Nutmeg): A subtle blend of cinnamon and nutmeg provides warmth and depth, complementing the banana flavor without overpowering it. The spices enhance the overall aroma and taste, adding a comforting quality to each bite.
• Danish Creamery European Style Butter: For a truly amazing flavor and texture in both the cupcakes and the frosting, I highly recommend using a high-quality butter like Danish Creamery European Style Butter. Its exceptional 85% butterfat content (higher than many other European-style butters) makes a noticeable difference. In the cupcake batter, it contributes to moisture and richness, while in the brown butter frosting, it creates an unparalleled depth of nutty flavor. You’ll need one stick for the frosting and 6 tablespoons for the cupcake batter. The leftover two tablespoons are perfect for spreading on toast or a bagel!
• Sugar (Granulated & Brown): Using a combination of granulated and light brown sugar yields the best results. Granulated sugar provides sweetness and helps with browning, while brown sugar adds crucial moisture, a hint of caramel-like flavor, and contributes to the soft texture of the cupcakes.
• Ripe Mashed Banana: The star of the show! You’ll need approximately 1 cup of mashed banana, which usually equates to about two large, very ripe bananas. Look for bananas with plenty of brown spots on the peel; these are sweeter and more fragrant, imparting a richer banana flavor to your cupcakes.
• Large Egg: Ensure your egg is at room temperature before incorporating it into the batter. A room-temperature egg emulsifies more easily with other ingredients, resulting in a smoother, more uniform batter and a finer crumb. If you forget to take it out in advance, simply place it in a bowl of warm water for 5 to 10 minutes.
• Pure Vanilla Extract: Don’t skimp on quality here! Pure vanilla extract provides a rich, aromatic foundation that enhances all the other flavors in the cupcake and frosting.
• Buttermilk: This acidic ingredient reacts with the baking soda to create lift and contributes significantly to an ultra-moist and tender cupcake. If you don’t have buttermilk on hand, you can easily make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes.

Step-by-Step Guide: Crafting Your Banana Cupcakes

Making these banana cupcakes is a surprisingly easy and rewarding process. Here’s a detailed overview of how to bring this delicious recipe to life, ensuring perfectly moist and flavorful results every time:

1. Prepare Your Muffin Tins: Begin by preheating your oven to 350°F (180°C). Then, line two standard 12-count muffin tins with a total of 15 cupcake liners. This recipe yields 15 cupcakes, so having the liners ready ensures a smooth process.
2. Whisk Dry Ingredients: In a large mixing bowl, combine the cake flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together thoroughly to ensure the leavening agents and spices are evenly distributed. If your cake flour tends to be lumpy, a quick sift beforehand can help achieve a smoother batter.
3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer in a large bowl, beat the softened Danish Creamery butter until it is smooth and creamy. Next, add both the light brown sugar and granulated sugar. Continue to beat on medium speed for about 3 to 4 minutes, until the mixture is light in color and fluffy. This crucial step incorporates air into the butter and sugar, which contributes significantly to the cupcakes’ soft and tender texture.
4. Incorporate Wet Ingredients: Add the mashed banana, room temperature egg, and pure vanilla extract to the creamed butter and sugar mixture. Mix on low speed until all ingredients are just combined. Be sure to stop and scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is fully incorporated.
5. Alternate Dry Ingredients and Buttermilk: To maintain the desired light texture and prevent overmixing, you’ll alternate adding the dry ingredients with the buttermilk. Add about one-third of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, add half of the buttermilk and mix until incorporated. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, and finally, the last third of the dry ingredients. Always start and end with the dry ingredients. Mix only until no streaks of flour remain; overmixing can develop gluten and result in denser, tougher cupcakes.
6. Fill and Bake: Divide the cupcake batter evenly among the 15 prepared cupcake liners. Fill each liner approximately two-thirds full to allow room for rising. Transfer the muffin tins to the preheated oven and bake for 16 to 20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Cool Completely: Once baked, remove the cupcakes from the oven. Let them cool in the muffin tins for a few minutes before carefully transferring them to a wire rack to cool completely. It’s essential that the cupcakes are entirely cool before frosting to prevent the frosting from melting.

Crafting the Irresistible Brown Butter Cream Cheese Frosting

While your freshly baked banana cupcakes are cooling, you can turn your attention to preparing the star of the show: the decadent brown butter cream cheese frosting. This unique frosting adds a layer of depth and nuttiness that perfectly complements the spiced banana flavors.

The first and most important step is browning the butter, then allowing it to cool completely. If you’re new to the art of browning butter, I have a detailed tutorial on how to brown butter here, but here’s a quick overview:

To brown the butter, simply slice the required amount of Danish Creamery butter into tablespoon-sized pieces and place them in a light-colored skillet or saucepan over medium heat. A light-colored pan allows you to easily monitor the color changes. As the butter melts, it will begin to foam. Continue to cook, stirring frequently or swirling the pan, until the milk solids at the bottom of the pan turn a rich, amber-brown color and a distinct nutty aroma fills your kitchen. This usually takes about 5 to 9 minutes after the butter has fully melted.

Once you achieve this beautiful golden-brown color and nutty fragrance, immediately remove the pan from the heat and pour the browned butter, including all the delicious browned bits, into a heat-proof dish. This stops the cooking process and prevents the butter from burning. Now comes the crucial part: let the brown butter cool completely until it solidifies back to a room temperature, semi-solid state. This can take several hours (typically 3 to 4 hours) at room temperature, or you can refrigerate it to speed up the process. However, if you refrigerate it, make sure to let it warm back up to room temperature before proceeding with the frosting, as it needs to be pliable enough to cream with the other ingredients.

Once your brown butter has reached the perfect room temperature, creamy consistency, it’s time to make the frosting. In the bowl of a stand mixer (or with a handheld mixer), beat the softened cream cheese and the cooled brown butter together until smooth and well combined. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Finally, add the pure vanilla extract and beat on medium-high speed until the frosting is light, fluffy, and smooth, scraping down the sides of the bowl as needed. The brown flecks from the browned butter will be visible throughout the frosting, adding to its artisanal charm.

Once your cupcakes are completely cooled and your frosting is perfectly prepared, pipe or spread the rich brown butter cream cheese frosting generously onto each cupcake. Take a moment to admire your handiwork, then enjoy every delightful bite!

Baking Tips for Ultimate Success

Frequently Asked Questions About Banana Cupcakes

Can this recipe be made in advance?

Yes, both the cupcakes and the frosting can be prepared a couple of days ahead of time. If making the frosting in advance, store it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature and give it a quick beat to restore its creamy consistency before frosting the cupcakes. If you plan to serve the frosted cupcakes at a later date, it’s generally best to frost them on the day of serving. Otherwise, you’ll need to store the frosted cupcakes in the fridge, which can sometimes dry them out slightly. Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days, or in the fridge for up to 4 days.

Do I have to brown the butter for the frosting?

Technically, no, you don’t *have* to brown the butter. You could make a delicious classic cream cheese frosting with softened Danish Creamery European Style Butter. However, I highly, highly recommend taking the extra step to brown the butter. It truly elevates these cupcakes to the next level, adding an incredible depth of nutty, caramel-like flavor that is simply sensational with the spiced banana cupcakes. The little browned bits of milk solids also add wonderful visual appeal and texture. Trust me, it’s worth the extra few minutes!

Can this recipe be used to make a cake?

Absolutely! The batter for these banana cupcakes can easily be baked into a cake. You can use it to make one 9-inch round cake. For a more impressive layered cake, I recommend doubling the cupcake recipe for the batter and increasing the frosting by half (e.g., 1.5 times the frosting recipe) to ensure you have enough to generously fill and cover a beautiful two-layer cake.

Can this recipe be used to make mini cupcakes?

Yes, mini banana cupcakes are a fantastic idea! Simply fill your mini cupcake cavities about two-thirds full, just as you would with regular-sized cupcakes. You’ll need to significantly reduce the baking time, typically to about 10 to 14 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them as mini cupcakes bake much faster!

What if my bananas aren’t ripe enough?

If your bananas are still green or yellow, you can speed up the ripening process. Place them in a paper bag with an apple or tomato, as these fruits release ethylene gas, which helps ripen bananas faster. Seal the bag and check them every 12 hours. Alternatively, you can bake unpeeled bananas on a baking sheet at 300°F (150°C) for 15-30 minutes until their skins are completely black. Let them cool, then scoop out the soft, sweet pulp. This method works wonders for achieving that deep banana flavor quickly!

How should I store these banana cupcakes?

Since the frosting contains cream cheese, these cupcakes should be stored in an airtight container in the refrigerator. They will keep well for up to 4 days. For the best flavor and texture, allow them to come to room temperature for about 30 minutes before serving. Unfrosted cupcakes can be stored at room temperature for up to 2 days or refrigerated for up to 4 days.

Can I freeze these banana cupcakes?

Yes, both the unfrosted cupcakes and the frosting freeze beautifully!
For unfrosted cupcakes: Once completely cooled, wrap each cupcake individually in plastic wrap, then place them in an airtight freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before frosting.
For the frosting: Store in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and beat vigorously with a mixer until light and fluffy again before using.
You can also freeze frosted cupcakes by flash-freezing them on a baking sheet until firm, then wrapping individually and storing in a freezer-safe container. Thaw in the refrigerator, then bring to room temperature before serving.

More Delicious Banana Dessert Ideas!

If you find yourself with an abundance of ripe bananas, or if you simply can’t get enough of their sweet, comforting flavor, here are some other fantastic banana dessert recipes you might enjoy:

• Chewy Banana Cookies
• Classic Southern Banana Pudding
• Decadent Banana Cream Pie
• Moist Banana Layer Cake
• Swirled Cinnamon Banana Bread
• Irresistible Banana Chocolate Chip Cookies

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