Brown Butter Banana Cupcakes with Blueberry Cream Cheese Frosting
Brown Butter Banana Cupcakes with Blueberry Cream Cheese are super easy and made with pulverized freeze dried blueberries and cream cheese. Super Easy!
In a small sauté pan slowly melt and cook 1/2 cup of butter until it becomes a golden, light brown and the aroma is nutty. Be careful not to burn it.
Weight and sift together flour, baking powder and salt. Set aside.
In a medium bowl, mix together the buttermilk, mashed bananas and vanilla extract. Set aside.
In an electric mixer, beat the other 1/2 cup of softened butter, sugar for about 2 minutes. Slowly add the cooled browned butter and mix another minute. Add eggs one at a time, mixing well to incorporate.
Mix in half of the dry flour mixture, alternating with the banana buttermilk mixture. Repeat with each until fully incorporated and no lumps.
Use a large ice cream scoop or spoon and place batter in muffin lined tin or baking stone. Bake for 22 - 24 minutes until golden brown and a toothpick inserted into center comes out clean. Cool cupcakes for 10 minutes, and then remove cupcakes and place them on a rack to cool before frosting.
For the frosting, in a large mixing bowl, mix softened butter and cream cheese together until smooth.
If using freeze dried blueberries, place in a food processor or grinder and whirl until powdered. Add the dried, ground blueberries to the butter cream cheese mixture. Next, add 3 cups of powdered sugar to the mixture and mix until creamy.
Spread or use a piping bag to top each individual cupcake, garnish each with a fresh blueberry.