; Print

Dulce de Leche Banana Cupcakes

Unwrapped banana cupcake topped off with chocolate frosting.
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

These dulce de leche banana cupcakes with chocolate frosting are the best! They are super moist and tender, loaded with lots of banana, and topped off with delicious chocolate frosting. Take one bite and discover the dulce de leche filling!



For cupcakes:

  • 1 1/3 cup + 1/2 tablespoons (170 g) flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 3.4 oz. (95 g) butter, softened
  • 2/3 cup + 1 1/2 tablespoons (170 g) granulated sugar
  • 1 extra-large egg 
  • 1 extra-large egg yolk 
  • 3 1/2 tablespoons (55 g) milk
  • 1 tablespoon lemon juice
  • 5.6 oz. (160 g) banana, mashed

For the chocolate whipped cream:

  • 2 cups (460 g) whipping cream 
  • 8.5 oz. (240 g) milk chocolate

For the decoration:

  • 1 banana, sliced
  • 7 oz. (200 g) dulce de leche

* If needed, please refer to Baking Conversion Charts.


  1. To make the chocolate whipped cream, start the day before. Bring whipping cream to a boil and pour it over milk chocolate broken into small pieces. Mix with a hand whisk. Cover the cream with a plastic film in contact and refrigerate overnight.
  2. Preheat oven to 335 degrees F/170 C. To make the cupcake batter, whip butter until creamy with a stand or an electric mixer. Add sugar, whole eggs with egg yolks, and mix. Add a mixture of dry ingredients (flour, baking soda, baking powder, and salt) and whisk well. Add mashed bananas, lemon juice, and milk and gently mix with a rubber spatula. Pour the batter in a cupcake mold layered with cupcake liners up to 2/3 full and bake for 25 minutes. Take cupcakes out of the oven and let them cool down. 
  3. To assemble cupcakes, the next day, even cupcakes with a serrated knife (this step is optional) and remove the center of cakes with a cupcake corer. Fill each cupcake with the dulce de leche and cover it with a slice of fresh banana. Whisk the whipping cream until firm peaks. Transfer the cream to a pastry bag with a piping tip Wilton 2D and pipe on top of each cupcake.


  1. Replace milk chocolate with dark chocolate if you prefer.
  2. Make cupcakes in advance, cover them unfrosted with a plastic film, and store them at room temperature for a few days.
  3. Use your favorite tip to pipe cupcakes.
  4. Serve cupcakes on the day of decorating for a fresh look and taste.
  5. To freeze cupcakes, wrap each of them with plastic film, place them in an airtight container, and freeze for up to three months.
  6. Keep leftover dulce de leche in the fridge for up to 4 weeks or freeze for up to 2 months. 





Sign up and get a 9-page PDF with recipes and a grocery list!