Moist banana cupcakes are flavored with warming spices and topped with an irresistible brown butter cream cheese frosting. This is a great dessert to make with those brown bananas!
To make the banana cupcakes: Preheat the oven to 350°F (180°C). Line two 12-count muffin pans with 15 cupcake liners and set aside.
In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the Danish Creamery butter until smooth. Add the brown sugar and granulated sugar and mix on medium speed until light in color and fluffy (about 3 to 4 minutes).
Mix in the mashed banana, egg, and pure vanilla extract, stopping to scrape down the sides of the bowl as needed.
Alternate mixing the dry ingredients into the wet ingredients with the buttermilk in two additions, starting and ending with the dry ingredients.
Evenly distribute the batter between the 15 cupcake liners, making sure to only fill each one about ⅔ of the way full.
Bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.
To make the brown butter cream cheese frosting: Add the sliced Danish Creamery butter to a skillet or saucepan. Place over medium heat until the butter is completely melted. Once the butter is melted, allow it to cook for an additional 5 to 9 minutes, stirring often or swirling the pan often, or until the butter is browned. The butter is browned once you see brown bits of milk solids on the bottom of the pan and smell a nutty-aroma. Immediately remove the butter from the heat and pour it into a heat-proof dish.
Set aside until the butter comes to a solid room temperature (this will take at least 3 to 4 hours). You may refrigerate the butter to speed up the process, but make sure it’s at room temperature before mixing the frosting together.
In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese and brown butter until smooth.
Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
Pipe the frosting onto the cooled cupcakes.
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Notes
Storage Instructions: Cupcakes may be stored in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving, if desired.Freezing Instructions: Cupcakes and frosting will both freeze well for up to 3 months. Thaw to room temperature and mix the frosting well before frosting the cupcakes.Cake Flour: If you don't have any on hand, you can use my homemade cake flour substitute here.Banana: Make sure to use overripe bananas with a lot of brown spots on them. You will need about 2 large bananas to get 1 cup of mashed banana.Cream Cheese: Be sure to use a brick of cream cheese and avoid cream cheese spread in a tub.