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Baking recipe · from the recipe book

Brown Butter Banana Cupcakes with Strawberry Centers

Tender, deeply banana-flavored cupcakes with nutty brown butter, a jammy strawberry center and a tangy whipped yogurt-cream topping.

Brown Butter Banana Cupcakes with Strawberry Centers

Ingredients

  • 3 medium360 gBananavery ripe, mashed
  • 1⅔ cups200 gAll-purpose flour
  • ⅔ cup packed130 gBrown sugarpacked
  • ½ cup100 gUnsalted butter
  • 2 large100 gEggsroom temperature
  • ⅓ cup (80 ml)80 gButtermilk, low-fatroom temperature
  • 2 tsp8 gVanilla extract
  • ¾ tsp4 gBaking soda
  • ¾ tsp3 gBaking powder
  • ¼ tsp2 gSalt
  • ¾ tsp2 gGround cinnamon
  • 1½ cups sliced250 gStrawberrieshulled and finely chopped
  • 3 tbsp40 gGranulated sugar
  • 1 tbsp8 gCornstarch
  • 2 tsp10 gLemon juice
  • ¾ cup (180 ml)180 gHeavy creamcold
  • 3½ oz100 gPlain Greek yogurt, nonfatcold
  • ½ cup50 gPowdered sugar

Steps

  1. Make the filling first: in a small saucepan stir together the strawberries, granulated sugar, cornstarch and lemon juice. Simmer over medium heat, stirring, 5 to 7 minutes until thick and jammy. Transfer to a bowl and chill at least 30 minutes.
  2. Brown the butter: melt the butter in a light-colored pan over medium heat, swirling, 5 to 6 minutes until golden with nutty-smelling brown bits. Pour into a large bowl and cool 10 minutes.
  3. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  4. In a medium bowl whisk the flour, baking soda, baking powder, salt and cinnamon.
  5. Whisk the brown sugar into the browned butter, then whisk in the eggs one at a time, followed by the mashed banana, buttermilk and vanilla.
  6. Fold the flour mixture into the banana mixture just until no dry streaks remain.
  7. Divide the batter evenly among the liners, about two-thirds full.
  8. Bake 18 to 22 minutes, until a toothpick in the center comes out clean. Cool 5 minutes in the tin, then move to a rack and cool completely, about 45 minutes.
  9. Use a small knife or apple corer to cut a cone from the center of each cupcake, about 1 inch deep. Spoon the chilled strawberry filling into the holes, dividing it evenly among the 12 cupcakes; trim the cones flat and press them back on top.
  10. Make the topping: whip the cold heavy cream with the powdered sugar to soft peaks, then fold in the Greek yogurt and whip briefly to firm peaks.
  11. Pipe or spread the yogurt cream over the cupcakes. Serve, or refrigerate up to 1 day.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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