Breakfast & Brunch, Desserts, Recipes
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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

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


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


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:

  • Using an apple corer make a small hole in the middle of each cupcake.
  • Using a piping bag fill each cupcake with dulce de lece or caramel.
  • Fill another piping bag with frosting and pipe over the cupcakes.
  • Keep refrigerated.
  • Let cupcakes come to room temperature before serving.

Buon Appetito!!

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