Banana Cupcakes with Browned Butter Cream Cheese Frosting

Photo Credit: bigredkitchen.com

Ingredients: 

Banana Cupcakes:

• 1/2 cup butter , softened
• 2 cups flour
• 1 cup packed brown sugar
• 1 1/2 t. baking powder
• 1 t. soda
• 2 eggs
• 1 t. salt
• 1/2 t. nutmeg
• 1 cup mashed ripe bananas
• 1/4 cup milk
• 1 t vanilla
• 1/2 cup chopped pecans, optional- I did not add this time

Browned Butter Cream Cheese Frosting:

• 1/2 cup unsalted butter
• 1/2 tsp. Kosher salt
• 8 oz. package cream cheese, room temperature
• 1 t. vanilla
• 4 cups powdered sugar

Directions:

Banana Cupcakes:

1. Mix all ingredients on high speed in mixer for 2 minutes. Divide between 12 standard cupcake liners placed in a standard muffin tin and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean. 
2. Once baked and while still warm, cut out a small cone from the top of each cupcake. Fill each well with 1 teaspoon Dulce de Leche, I like to use a baby spoon to do this, then popped the tops back on and pressed down so they would stay in place.

Dulce de Leche:

1. Star by taking a can of sweetened condensed milk and boiling it for a few hours by first removing its label and placing the can on its side in a large pot. Cover with water, about an inch over the can and cover pot. Bring to a boil then lower heat a bit and simmer for 4 hours. Be sure the can stays covered at all times with water. 
2. After 4 hours turn off heat and let the can cool.
   
   Note : (you could also purchase canned Dulce de Leche, usually found in the Latin food isle of your grocery store or near the sweetened condensed milk. )

Browned Butter Cream Cheese Frosting:

1. In a small saucepan, over medium heat, heat butter and salt until browned. In a large bowl place cream cheese and pour browned butter over top and beat on high speed for about 1 minute until mixture is light and fluffy. 
2. Add powdered sugar one cup at a time, mixing well between each addition until all the sugar is added and mixture is smooth. Makes about 5 cups frosting. You will have extra, this freezes well.

Note: Makes 12 cupcakes



Original Recipe: bigredkitchen.com