Spices make moist banana cupcakes taste warm, and a brown butter cream cheese frosting makes them irresistible. Use those brown bananas to make this tasty dessert!
– 1 ½ cups cake flour spooned and leveled (175 grams)– ¾ teaspoon baking powder– ½ teaspoon baking soda– ½ teaspoon ground cinnamon
Ingredient
– ¼ teaspoon ground nutmeg– ¼ teaspoon salt– 6 tablespoons Danish Creamery European Style Unsalted Butter softened (85 grams)– ½ cup packed light brown sugar (100 grams)
– ¼ cup granulated sugar (50 grams)– 1 cup ripe mashed banana (250 grams)– 1 large egg at room temperature– 1 teaspoon pure vanilla extract– ⅔ cup buttermilk room temperature (160 ml)
Direction
Pre-heat oven and line two 12-count muffin tins with 15 cupcake liners. Mix dry ingredients: Sift lumpy flour. Combine cake flour, baking powder, soda, and spices.
1
2
Beat butter and sugars by hand or stand mixer. After beating the Danish Creamery butter smooth, add the sugars and mix for 3–4 minutes until fluffy. Air in batter softens cupcakes!
3
Mix butter, egg, vanilla, and mashed banana. Add buttermilk and dry ingredients. Start and finish with dry ingredients, not buttermilk. Denser cupcakes prevent overmixing.
4
Mix butter, egg, vanilla, and mashed banana. Add buttermilk and dry ingredients. Start and finish with dry ingredients, not buttermilk. Denser cupcakes prevent overmixing.
5
Divide the batter among 15 cupcake liners and bake until a toothpick inserted in the middle comes out clean. Mix brown butter cream cheese frosting while cupcakes cool.
6
Cool brown butter for frosting. Brown butter instructions are in my chocolate chip cookie recipe. Use Danish Creamery European Style Butter for brown butter.
7
For flavour and velvetiness, they slow-churn butter in small batches! Butter slices brown in a skillet over medium heat. Brown the bottom and smell nutty after melting butter in a few minutes.