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Home About Recipes Baking Buddies Media Contact Me Tasbih Banana Cupcakes with Browned Butter Cinnamon Cream Cheese Frosting grace Tasbih Mani Tasbih Cakespy Tasbih Josephine Tasbih Lou Tasbih Iram Tasbih

Ingredients

• For the Banana Cupcakes:
• 1½ cup plus 3 tablespoons (7½oz/ 212g) all purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon (optional)
• ½ cup (4oz/ 113.4g) unsalted butter, softened to room temperature
• 1¼ cup (8¾oz/ 248g) granulated sugar
• 2 large eggs, at room temperature
• ½ cup (4oz/ 113.4g) sour cream, at room temperature
• 1½ teaspoons vanilla extract
• 3 very ripe large bananas, about 300g peeled (1¼ cups pureed)
• For the Browned Butter Cinnamon Cream Cheese Frosting: Click here for a step-by-step tutorial.
• This amount will make 4 cups of frosting, which will generosity top the cupcakes with enough frosting to dramatically pile it high as shown in the pictures. It will yield a 1:1 frosting to cupcake ratio. For a more moderate amount of frosting enough to yield a 1:2 frosting to cupcake ratio, make ¾ of the recipe. If you like a little swirl of frosting on top of your cupcake, then make only half the recipe.
• 1 cup (8oz/ 227g) unsalted butter
• 3½ cups (14oz/ 397g) confectioners sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 2 cups (1 lb/ 454g) COLD cream cheese, (2 8oz bricks philadelphia cut into 1-inch pieces or 28 squares of Kiri)
• 1 tablespoon ground cinnamon, more or less to taste
• To Garnish:
• Toffee bits or crushed nuts of your choice (optional)
• Dulce de leche or caramel sauce (optional)

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