Ingredients
Scale
- 1 cup unsalted butter (brown butter)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup banana pudding (prepared)
- Whipped cream (for topping)
- Sliced bananas (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Melt the butter in a saucepan over medium heat, cooking until it turns golden brown and has a nutty aroma. Let it cool slightly.
- Combine the browned butter with brown sugar and granulated sugar in a large bowl; whisk until smooth.
- Add the eggs and vanilla extract, mixing until well incorporated.
- Stir in the mashed bananas until combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually add this to the wet mixture, stirring until just combined.
- Fill each cupcake liner 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely, then fill each cupcake with banana pudding and top with whipped cream and sliced bananas.
Notes
Serve slightly chilled or at room temperature for best flavor. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg