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Browned butter is a wonderful ingredient. It was used a lot in vintage recipes because it gives a lot of flavor easily. In these cupcakes the butter adds a rich, nutty, caramel flavor that pairs nicely with the very sweet penuche frosting. Although the frosting has coconut and pecans it is more like pralines than the traditional frosting for German Chocolate cake.
The frosting is very thick and has a creamy fudge-like consistency. It is best just to spoon a dollop on the top rather than trying to spread it. You wouldn’t believe how amazing the house smells while these are baking.
Oh, as with all things banana, the more ripe the banana the more flavor you will get from this. The cake itself is not intensely sweet but it is a good backdrop to the penuche. The cake is moist and a little sticky, with flavors of sweet banana and rum. The penuche is intensely sweet with a rich flavor and texture. The whole package is about as addictive as a cupcake can get – at least they didn’t last long here.
Of the cupcakes I have made I think these and the Red Velvet and Cheesecake Marble are my two favorites.
Browned Butter Banana Rum Cupcakes
Makes 16
- 2 cups of flour
- 3 teaspoons baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 3/4 cup brown sugar
- 3/4 cup sugar
- 4 eggs
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 1 tsp vanilla
- 1/2 tsp rum flavoring or substitute 1/4 cup of the milk with 1/4 cup of rum
- 1 cup milk
- 2 ripe bananas mashed
Instructions:
- Preheat oven to 325, place cupcake liners in muffin tins
- Mix dry ingredients and set aside
- Heat butter on the stove until it melts, stirring constantly. Continue to stir and cook until it becomes a dark golden brown. Strain and cool
- Mix eggs and sugar until well blended
- Add browned butter and beat until smooth
- Add vanilla and rum flavoring
- Beat in the banana
- Add the flour in three parts, alternating with the milk. Begin and end with the flour
- Spoon into muffin tins and bake until done, about 20 minutes
- Cool and frost with Browned Butter Penuche Frosting
Browned Butter Penuche Frosting
- 1/2 cup unsalted butter
- 1 cup brown sugar
- About 1/4 cup buttermilk, heated
- 1/2 tsp vanilla
- 3 cups confectioner’s sugar
- 1 1/2 cups chopped pecans
- 1 cup coconut
- Melt butter in pan until it becomes a golden brown
- Add brown sugar and stir until sugar melts and mixture comes to a boil
- Remove from heat
- Stir in hot buttermilk until smooth
- Let cool
- Beat in confectioners sugar and vanilla until smooth
- Stir in coconut and pecans, use a little more buttermilk or confectioners to get the right consistency
- Add a spoonful to the top of each cupcake and press in a pecan half. Sprinkle with coconut
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You just *might* convince me to try browning butter, Marye!! How are you??
I’ve given you an award on my blog (which I’m sure you already have…): http://yummysmells.blogspot.com/2010/04/overdue-thank-you.html
you should! It is delicious… heading to your blog now… thanks!
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Not that great. Don’t know what I did wrong but I am an avid baker and found these to be extremely gummy. And the frosting was way way too sweet even for my very sweet tooth. Maybe with some cake flour instead they would be better???
Hmm.. I don’t know. The cake flour would be too light I think… I served them at a party here and everyone adored them. The frosting is very sweet…like a praline.
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Not sure how I feel about these….I WANTED to love them, but the cupcakes were just ok and the icing was just strange. It was like the cupcakes needed the icing but with it it was just way too sweet. Not to mention it made enough icing for about 3 x more cupcakes! I made the Mocha cupcakes though, with the espresso cream, A-M-A-Z-I-N-G!
Sorry Sarah. We loved them… I guess different tastes…
These cupcakes are awesome. A bit of work, but my results were spectacular! The touch of banana made a lovely combo with the rum (used 1/4 cup Captain Morgan’s, not extract), and the frosting had an unusual fudgy texture and full flavor. Made 18 not 16, but no complaints there. The amount of frosting was generous but not overwhelming. Delicious. Next time I might try to put the rum in the frosting and pecans in the cupcakes and see how that goes.
Thank you Stephanie! I loved them too!
Do you use unsweetened coconut in the frosting?
I used sweetened but unsweetened would work – especially if you want it less sweet.
Hi marye! Those cupcakes look delicious. Btw, we featured your recipe on our blog (about cupcakes).
Thanks for sharing this recipe.
thanks…
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can’t wait to try this…thanks for sharing the recipe!
Thanks for commenting!
Hope you come back.
Thery ar in the oven, but ???? The directions are not well stated. It
doesn’t exclude flour and ugar which are dry…..so will they turn out ?
I’m sorry. I don’t understand what you are asking.
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I tried this one for my husband. Many thanks for sharing it. I made 12 & He ate all hahaha. But I only used Yolk, oil, 4 tbs margarine & evaporated milk for Softer texture & to avoid cracks on top.
I made these three times-both as cupcakes and a layer cake. Loved it every single time!!! So delicious!!!! Thanks for the recipe!