Banana Cupcakes with Brown Butter Frosting
If you’ve never tasted brown butter frosting, you’re about to understand why it’s basically the secret ingredient that makes everything better. The recipe for these banana cupcakes with brown butter frosting isn’t special because of the banana that gets mixed into the batter. It’s special because of what’s on top; nutty, almost caramel-like brown buttercream frosting!
I don’t usually end up with a lot of cupcakes recipes to share, but these banana cupcakes with brown butter frosting were too good not to pass along. They’re one of those bakes that disappear fast, and I knew I had to put this one on the blog. If you love simple, reliable cupcake recipes like this, you might also like my eggless chocolate cupcakes.
If you think banana cupcakes are usually kind of basic, I think this is the recipe that will change your mind. The cupcakes are soft, super moist, and honestly really simple to make. But, the brown butter frosting is what makes people stop and ask what you did differently.
The brown butter frosting is where everything shifts. It’s nutty, a little caramel-like, and way more interesting than a standard buttercream without being complicated or fussy. I tested the ratios a few times because I didn’t want it to feel heavy or overly sweet, just rich enough that it actually tastes like something you remember.
These are the kind of cupcakes you can throw together on a regular day, but they still feel special enough for a birthday, a get-together, or just because you had a few too-ripe bananas sitting on the counter.
What is Brown Butter?
Brown butter sounds fancy, but it’s really just butter that’s been gently cooked until it turns golden-brown and has a nutty aroma. As it heats, the milk solids separate, sink to the bottom of the pan, and toast. That’s where all the flavor comes from. It becomes and un-real flavor that regular melted butter just doesn’t have.
The process for make browned butter only takes a few minutes, and I will walk you through the entire process below in this blog post. It is important to note that for those few minutes, you will need to give it your full, undivided attention to ensure that you don’t burn it.
Ingredients
Here are the ingredients, as well as a few notes, that you will need to make banana cupcakes with brown butter frosting. For the amounts, scroll down to the printable recipe card at the bottom of this post.
- Flour- All-purpose flour is needed. Be sure to weigh it with a scale, or use the scoop-and-level method, for best results and to avoid dense cupcakes.
- Baking Soda– Acts as the primary rising agent, which reacts with buttermilk and bananas.
- Salt
- Sugar– Granulated sugar sweetens the cupcakes and provides structure. Measurements are provided to weigh the sugar as well.
- Eggs- Help bind the ingredients together, creating a tender crumb.
- Oil– Keeps the cupcakes exceptionally moist and soft, even after refrigeration. Vegetable oil is what the recipe lists, but I’ve also tested it with melted refined coconut oil, and it turned out just as well. If the oil you use is neutral-flavored, it should work just fine.
- Bananas– Provide natural sweetness, moisture, and classic banana flavor. Use very ripe bananas with brown spots for the best taste.
- Buttermilk– Adds moisture and a subtle tang while activating the baking soda for a better rise and softer crumb.
- Vanilla– Rounds out and enhances all the flavors in the cupcakes and the frosting without overpowering the banana. Pure vanilla extract is best.
- Unsalted Butter- Browned to develop a deep, nutty, caramel-like flavor that defines the frosting. Because the butter is the star ingredient, using a high-quality butter is important for the best flavor. Allow it to cool and slightly re-solidify before whipping.
- Powdered Sugar– Sweetens and thickens the frosting while keeping the texture smooth and fluffy.
- Heavy Whipping Cream- Adds richness and helps achieve a soft, pipeable consistency. Add gradually to adjust texture.
Tools & Equipment
- Muffin Pan – This recipe makes 12-15 cupcakes, depending on the size of your pan. I use a USA 12-well cupcake pan and bake the cupcakes in two batches (mine always make 15).
- Liners- Prevent sticking and make the cupcakes easy to remove and serve. You can spray the tin with non-stick cooking spray if you prefer.
- Measuring Cups and Spoons- Used to accurately measure all cupcake and frosting ingredients.
- Kitchen Scale (optional)- Provides precise measurements for consistent results, especially for flour and sugar.
- Mixing Bowls- You’ll need mixing bowls to mix the dry ingredients, the wet ingredients, the cupcake batter, and the frosting.
- Rubber Spatula- Helps scrape down the bowls.
- Cooling Rack– Allows the cupcakes to cool completely before frosting.
- Skillet- Used to brown the butter for the frosting.
- Electric Mixer- Used to whip the browned butter frosting until light and creamy.
- Piping Bag and Tip- For neatly frosting the cupcakes. If you prefer, use an offset spatula to spread the frosting instead of piping.
How to Properly Measure Ingredients
If you want these cupcakes to turn out consistently soft, fluffy, and moist every single time, measuring your ingredients correctly really matters. I know it’s tempting to just scoop and go, but baking is one of those places where small differences can change the whole texture.
That’s why I included gram measurements throughout this recipe. Using a kitchen scale is the most accurate way to bake. It takes out the guesswork and gives you the same results every time, especially with ingredients like flour, bananas, and sugar that can easily be over or under-measured.
If you don’t have a scale, you can still make these work using the scoop-and-level method:
- Spoon flour into your measuring cup
- Level it off with a knife (don’t pack it down)
- Avoid scooping directly from the bag, which can add too much flour and make the cupcakes dense
For bananas, you’re aiming for about 1 cup mashed, which is roughly 3 medium ripe bananas.
Step-by-Step Instructions with Images
To make the Banana Cupcakes
1. Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.
2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. In another large mixing bowl, whisk together the granulated sugar and eggs for about 2 minutes, until well combined and slightly lightened in color. Add the mashed bananas, vegetable oil, and vanilla and mix until just combined.
4. Alternate adding the flour mixture and the buttermilk, mixing well between each addition, until all ingredients are incorporated and the batter is smooth.
5. Fill each cupcake liner 2/3 full of batter. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely.
To Make the Brown Butter Frosting
6. Meanwhile, add the butter to a large skillet and heat over medium heat. Allow the butter to melt, then simmer and foam, stirring constantly. Continue cooking as the foam subsides and the milk solids sink and turn golden brown, about 5–8 minutes. The butter should be amber in color with a nutty aroma.
7. Remove from heat and immediately pour into a heatproof bowl. Cover and chill for about 1 hour, until cooled and beginning to solidify.
8. Beat the cooled browned butter on medium speed with an electric mixer until fluffy.
9. Gradually add the powdered sugar, alternating with the heavy whipping cream, until incorporated. Mix for 2-3 minutes until smooth and creamy. (Be sure not to over-mix, as the heavy whipping cream will start to curdle and separate.)
10. Transfer the frosting to a piping bag fitted with a Wilton 1M tip and frost the cooled cupcakes.
Recipe Tips
Use bananas that are almost overripe
The darker and spottier, the better. If they’re just “yellow,” your cupcakes will taste more mild instead of deeply banana-forward.
Don’t rush the brown butter cooling process
If it’s even slightly warm, it can melt the frosting and throw off the texture. You want it cooled until it’s thickened but still soft—not liquid, not solid.
Don’t overfill the cupcake liners
Aim for about ⅔ full. Too much batter and they’ll dome too high or spill over.
Let cupcakes cool completely before frosting (no shortcuts here)
Even slightly warm cupcakes will melt the brown butter frosting and make it slide right off.
Storage Instructions
Storage Instructions
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
F.A.Q’s
Absolutely. Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature before frosting.
No, you can use plain softened butter, but browning it is highly recommended as it really elevates the frosting. If you’d rather not, just make sure to soften the butter and follow the recipe as written.
Insert a toothpick in the center of a cupcake. It should come out clean or with a few moist crumbs, but not wet batter. The cupcakes should be golden brown but not burnt.
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using. You need the acidity to react with the baking soda for the cupcakes to rise.
Rate this Recipe
Don’t forget to leave your own recipe rating if you try it—I love hearing what you think!
Banana Cupcakes with Brown Butter Frosting
Ingredients
Directions
- Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In another large mixing bowl, whisk together the granulated sugar and eggs for about 2 minutes, until well combined and slightly lightened in color. Add the mashed bananas, vegetable oil, and vanilla and mix until just combined.
- Alternate adding the flour mixture and the buttermilk, mixing well between each addition, until all ingredients are incorporated and the batter is smooth. Stir in the vanilla extract.
- Fill each cupcake liner 2/3 full of batter. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely.
- Meanwhile, add the butter to a large skillet and heat over medium heat. Allow the butter to melt, then simmer and foam, stirring constantly. Continue cooking as the foam subsides and the milk solids sink and turn golden brown, about 5–8 minutes. The butter should be amber in color with a nutty aroma.
- Remove from heat and immediately pour into a heatproof bowl. Cover and chill for about 1 hour, until cooled and beginning to solidify.
- Beat the cooled browned butter on medium speed with an electric mixer until fluffy.
- Gradually add the powdered sugar, alternating with the heavy whipping cream, until incorporated. Mix for 2-3 minutes until smooth and creamy. (Be sure not to over-mix, as the heavy whipping cream will start to curdle and separate.)
- Transfer the frosting to a piping bag fitted with a Wilton 1M tip and frost the cooled cupcakes.
Nutrition
Notes
- If you don’t have a kitchen scale, use the scoop-and-level method.
- Approximately 3 medium bananas will yield 1 cup of mashed bananas.
For evenly sized cupcakes, use a ¼-cup measuring cup or scoop to portion the batter into the cupcake liners. - You can use salted butter for the frosting if needed or preferred, just omit the salt the recipe calls for.
