Banana Cupcakes

Difficulty: Easy Prep Time: 20 Mins Cook Time: 18 Mins Total Time: 38 Mins

Fluffy Banana Cupcakes

Makes 15 cupcakes


    For the cupcake batter
  • For the whipped ganache
  • For the dulce de leche buttercream


0/10 Instructions
  • If you're making your own dulce de leche, peel the labels off the cans of condensed milk, place it in a pot of water making sure it's submerged then simmer for 1.5 hours with a lid on. Leave in the pot and cool to room temperature.
  • Preheat oven to 175C no fan and line cupcake pans with 15 cupcake liners.
  • In a medium bowl, sift dry ingredients together. In a separate bowl mash bananas then mix with sour cream.
  • In the bowl of your stand mixer, with a paddle attachment, cream butter and sugar until pale and fluffy. Add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Turn off stand mixer and with a rubber spatula fold in dry and wet ingredients alternately, beginning and ending with flour. Fully incorporating after each addition.
  • Scoop a (regular not measuring) tablespoon into each cupcake liners or if you have a scale, about 55g each. Bake for 15 minutes turning halfway or until skewer inserted comes out clean. Cool down completely before frosting. Garnish with one banana chip after frosting.
  • For dulce de leche buttercream
  • In the bowl of your stand mixer with the whisk attachment, whip the butter until light and fluffy. Add the dulce de leche and whisk until smooth.
  • For the whipped ganache
  • Place the chocolate in the bowl of your stand mixer. In a sauce pan, bring cream to the boil then our on top of the chocolate making sure the chocolate is submerged. Let sit for 5 minutes.
  • With the paddle attachment on low-medium speed, mix the chocolate and cream just until incorporated. Cool down until it's the consistency of peanut butter.
  • With the whisk attachment, whisk the ganache on high until fluffy.

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