Banana Cupcakes

These cupcakes are ridiculously moist and very rich in flavor. I personally am not a fan of banana in cakes but I was curious to see how the combination of flavors would turn out…needless to say they were insanely delicious!!!!!!!

Credits for this recipe go to https://www.handletheheat.com/dulce-de-leche-banana-cupcakes-chocolate-frosting/

I substituted dulce de lece with my homemade caramel and the sour cream with labneh (greek yogurt) which are almost the same thing.

Ingredients:

For cupcakes:

1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick butter, at room temperature
1/3 cup of granulated sugar
1/4 cup of light brown sugar
1/4 cup sour cream or labneh
1 teaspoon of vanilla extract
2 large eggs, at room temperature
2 large bananas, smashed
1/2 a cup of dulce de lece or caramel

For the frosting:

227 gr cream cheese, at room temperature
57 gr butter, at room temperature
3 cups powder sugar
1/2 cup cocoa

Method:

For the cupcakes:

Preheat oven to 180 C.
Line a muffin tray with paper liners.
In a bowl sift together the flour, baking powder, baking soda, cinnamon, salt and set aside.
Using an electric mixer beat together the butter, granulated sugar and brown sugar till light and fluffy on medium/high speed.
Add vanilla and sour cream and beat till well combined.
Add the eggs, one at a time, beating well after each addition.
Add the smashed bananas and mix well.
Bring the speed down to low and gradually add the flour mixture until just combined, don’t over mix.
Fill paper liners 3/4 full and bake in the oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Place cupcakes on a wire rack and cool completely.

For the Frosting:

Beat together the cream cheese and butter until well combined.
Sift together the sugar and cocoa and gradually add to the cream cheese mix and beat until smooth.

To assemble: