Dulce de Leche Banana Cupcakes with Chocolate Frosting - Handle the Heat

Dulce de Leche Banana Cupcakes with Chocolate Frosting

June 4th, 2018
4.77 from 17 votes
4.77 from 17 votes

Dulce de Leche Stuffed Banana Cupcakes with Chocolate Cream Cheese Frosting are out of this world tasty and bound to become your new favorite cupcake!  Get my FREE Buttercream Guide here!

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: Out of this world!!! The combination of sweet flavors is just incredible. You NEED these in your life.
Texture: The cupcakes are ridiculously moist and soft, the dulce de leche stuffing is thick and sticky, and the chocolate cream cheese frosting is rich and luscious. Each bite is pure heaven.
Ease: Nothing too complicated here, though you will dirty some dishes.
Appearance: Like something from a bakery!
Pros: My new favorites cupcake.
Cons: Rich and indulgent.
Would I make this again? YES.

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Let’s face it, the world has been pretty over-saturated with cupcakes over the last few years. I mean, there are cupcake ATMs now.

We live in a ridiculously awesome world, but I can see why people might be tired of cupcakes. That’s why whenever I share a cupcake recipe with you all it has to be a REALLY fantastic one.

Dulce de Leche Banana Cupcakes with Chocolate Frosting are out of this world moist and flavorful!

Fantastic is definitely a word to describe these dulce de leche banana cupcakes with chocolate frosting because I think everyone should make them immediately after reading this post.

Super moist and tender banana cupcakes are filled with dulce de leche then topped off with chocolate cream cheese frosting. I challenge you to think of anything better than that. It’s seriously my new favorite cupcake recipe and I hope it’ll be yours too.

Dulce de Leche Banana Cupcakes with Chocolate Frosting are out of this world moist and flavorful!

By the way, in case you haven’t seen it before, dulce de leche comes canned and can be found at many grocery stores in the Latin food section. The most common brand is Nestle (it’s packaged in a tin can).

I’ve also seen higher end versions at specialty stores like Sur la Table, Williams-Sonoma, and World Market. You can also make your own dulce de leche with sweetened condensed milk.

YUM! Dulce de Leche Banana Cupcakes with Chocolate Frosting are out of this world moist and flavorful!

More cupcake recipes:

4.77 from 17 votes

How to make
Dulce de Leche Banana Cupcakes with Chocolate Frosting

Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Dulce de Leche Stuffed Banana Cupcakes with Chocolate Cream Cheese Frosting are out of this world tasty and bound to become your new favorite cupcake!  Get my FREE Buttercream Guide here!


For the banana cupcakes:

  • 1 cup (127 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1/3 cup (67 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1/4 cup (57 grams) sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 2 large overripe bananas, mashed
  • About 1/4 cup prepared dulce de leche

For the chocolate cream cheese frosting:

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 4 tablespoons (57 grams) unsalted butter, at room temperature
  • 3 cups (375 grams) powdered sugar
  • 1/2 cup (43 grams) good-quality cocoa powder


For the cupcakes:

  1. Preheat the oven to 350°F. Line a standard muffin tin with paper cupcake liners.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In the bowl of a stand mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the sour cream and vanilla and beat until combined. On medium speed add the eggs, one at a time, and beat until combined. Add the mashed bananas and beat until combined. On low speed gradually add the flour mixture and beat just until combined. Do not overmix.
  4. Use a spring loaded scoop to fill each cupcake liner three-quarters full. Bake until golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove to a wire rack and let cool completely.
  5. Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Place the dulce de leche in a zip top bag and snip one small corner. Squeeze out about 1 1/2 teaspoons of dulce de leche into each cupcake.

For the frosting:

  1. In the bowl of an electric mixer beat the cream cheese and butter on medium-high until smooth and creamy. Sift the powdered sugar and cocoa powder into a large bowl. On low speed gradually add the sugar and cocoa, beating until incorporated. Increase the speed to high and blend until smooth and creamy.
  2. Place the frosting into a piping bag fitted with a decorative tip. Pipe frosting onto the cupcakes, directly over the filling. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.

Recipe Video

Course : Dessert
Cuisine : American

This post was originally published in 2014 and recently updated with weight measurements and new photos by Ashley McLaughlin Photography.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Allie — September 28, 2022 at 4:07 pm

    So yummy! Had leftover salted caramel from making the apple cake recipe so I used that instead of dulce de leche and it was fabulous.

  2. #
    Heidi Knightstep — August 10, 2022 at 3:17 pm

    I made this yummy recipe yesterday. I know I let my butter get too warm and I let them cool in the pan too long before removing them to cool individually but would those mistakes make my cupcakes taste more like banana muffins? Not a cakey texture at all

    • #
      Kiersten @ Handle the Heat — August 11, 2022 at 1:57 pm

      Hi Heidi! Cooling in the pan too long shouldn’t have too many repercussions on the finished results (just maybe making the outside softer and perhaps slightly overbaking from the residual heat of the pan – but not so much that it should be terribly noticeable). The temperature of the butter, on the other hand, could account for some of the textural differences. It sounds like there might be something up with your leavener – you can read more about all the things that leavening agents do in Tessa’s article here! Feel free to reach back out for further troubleshooting – we are always happy to help!! 🙂

  3. #
    Nicole — April 8, 2022 at 1:20 pm

    I’ve made these twice now. My cupcakes tasted fantastic! But barely rose. Is this normal with this recipe?

    • #
      Emily — April 12, 2022 at 7:59 am

      Hi Nicole! If you take a look at our photos on this page, you’ll see that ours have a very slight rise to them. Glad you enjoyed your cupcakes!

  4. #
    Jackie — December 4, 2021 at 5:22 am

    Yummm! How long can i store these made for a Christmas party? Also will canned dulce de leche sufice?

    • #
      Emily — December 7, 2021 at 9:49 am

      Hi Jackie! Yes, we actually used canned dulce de leche for this recipe, though you can definitely make homemade as well. As stated in the directions, these cupcakes can be stored in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving. Please let us know what you think of this recipe 🙂

  5. #
    Nagy — June 30, 2021 at 12:09 pm

    Fun cupcakes and delicious! The filling in the middle makes these special. Def recommend making these!

    • #
      Tessa — July 1, 2021 at 9:55 am

      Hooray!! I’m happy you enjoyed them 🙂

  6. #
    Amelia — May 11, 2021 at 8:48 am

    I have no idea what I did wrong but the bottom of each cupcake was pooling in butter when I took them out of the oven! I put the pan on a rack to cool for about 5 minutes and then when I went to transfer them to the rack individually, there were pools of butter under each one?! They’re completely cooled now and I tried one before icing all of them (in case they were a huge fail) and they taste AMAZING. I don’t know what I did wrong! Any suggestions?!!

    • #
      Tessa — May 11, 2021 at 10:19 am

      Oh no! Normally when butter pools out of a cupcake, it’s usually due to undermixing when creaming the butter and sugars together. Just to double check, do you use a digital scale to measure your ingredients? Also, was your butter at a cool room temperature? I wonder if maybe your butter was too soft.

  7. #
    Kelly — April 10, 2021 at 9:24 am

    Looks delicious! I want to make it into a birthday cake. I was wondering how big of a cake can this recipe make and how much would you change the cooking time to?
    Thanks xx

    • #
      Tessa — April 12, 2021 at 9:59 am

      Hi Kelly, I talk all about converting cakes to cupcakes in this post here! Good luck!

  8. #
    Gabriela Eilers — March 3, 2021 at 7:15 am

    Hi, Ive made these a few times by now and they taste wonderful. I am wondering about the video – it looks like they are made with a whisk attachment? I thought the K-beater was the attachment most preferred for makig cupcakes?

    • #
      Tessa — March 3, 2021 at 1:47 pm

      Hi Gabriela, you can use either attachment!

  9. #
    thejellyfishbar — February 18, 2021 at 2:16 am

    I have made this about 4 times now.. I and my family love the recipe. Easy to understand and make.

    • #
      Tessa — February 18, 2021 at 12:22 pm

      So unbelievably happy to hear this!

  10. #
    Chris — February 10, 2021 at 8:42 am

    Here’s a great recipe for making the dulce de leche in an instant pot: https://www.pressurecookrecipes.com/instant-pot-dulce-de-leche/#steps. I used the Longevity brand found at Asian market. Easy & yummy!

  11. #
    Jackie — January 6, 2021 at 7:11 pm

    Hi , I just finished backing these cupcakes and have all of the frosting ect set aside , can I freeze them frosted?
    As we will never go through 15 cupcakes lol
    Thank you

  12. #
    Kate — November 25, 2020 at 9:41 pm

    I liked the flavor Combination and it tasted great. The only thing was that the muffin was dense like banana bread not a muffin. Not sure if it was something I did to make it that way but overall good

  13. #
    T — September 12, 2020 at 10:51 pm

    The cupcakes themselves were really moist, rich with banana flavor and very tasty and easy to put together. I found the icing was a bit too cocoa flavored and there was way too much of it, I found it took away from the cupcake flavor so used only about half of it

  14. #
    R — August 30, 2020 at 4:47 pm

    Awesome recipe! I especially loved the batter, it came out perfect at exactly 18 minutes – super moist, and rich banana flavor. I made these for my friend’s birthday, and everyone who tried them raved about them!

  15. #
    Marielle Quianzon — August 18, 2020 at 10:36 pm

    How many grams is the equivalent for the 2 large bananas?

  16. #
    Marielle quianzon — August 18, 2020 at 10:35 pm

    Hi how many grams is the equivalent for the 2 large overripe bananas?

  17. #
    Raitha — July 14, 2020 at 4:16 am

    If you like the combination of flavours this is the best cupcake to make. Absolutely delicious!

  18. #
    Daniella — June 24, 2020 at 3:55 pm

    Hi Tessa, I haven’t made these cupcakes yet but would like to. I was just wondering if you can use Dutch-processed cocoa powder or does it have to be unsweetened? Thanks!

  19. #
    Irais — June 20, 2020 at 7:58 pm

    I made this recipe itself for my graduation party without frosting nor dulce de leche & my loved them!! will definitely save this recipe for the future.

  20. #
    PJ Bibby — June 18, 2020 at 10:46 am

    Not sure how it’s possible that these cupcakes taste more impressive than how they look. Have made them a few times now and the results are always amazing.

  21. #
    Irina — December 19, 2019 at 6:55 am

    Hi Tessa,

    Lovely recipe and pictures! I’ve made this once before and they were super tasty and moist. I was wondering if it’s possible to substitute honey for both sugars? Thank you in advance.

  22. #
    granny — December 6, 2019 at 3:47 am

    This recipe is ah-mazing. I could eat the entire bowl of the icing (I didn’t but jus sayin….). The cupcakes were gone in a blink.

  23. #
    Kerin — November 17, 2019 at 6:15 pm

    This recipe is easy to follow and results in some seriously decadent cupcakes. I made them for my banana bread lovingly boyfriend’s birthday and they were a huge hit. He said they’re the best cupcakes he’s ever had.

  24. #
    diana — September 6, 2019 at 1:45 pm

    what is the substitute for dulce de leche

  25. #
    Annnie Yeo — August 27, 2019 at 11:52 pm

    Although I did not prepare the dulce de leche nor frosting, the result of just plain cupcake was super delicious and successful. This is one of the 3 recipes I baked for my mum’s cell group yesterday. A total of 20 different cupcakes from 3 different recipes. All enjoyed with thumb up!!!

  26. #
    Julie — July 19, 2019 at 6:34 am

    This recipe is ah-mazing. I could eat the entire bowl of the icing (I didn’t but jus sayin….). The cupcakes were gone in a blink.

  27. #
    LailaBakes — January 22, 2019 at 2:58 pm

    Just a comment regarding the mix-up from Tinka, and I noticed she wrote an updated review. The problem is using the American Imperial measurement system as compared to the metric system. Most people don’t realize that WEIGHT OUNCES are not the same as FLUID OUNCES and so many recipes have bad reviews because of that. A liquid cup is always 8 fluid oz no matter what is in the cup = 240 ml. However, a weight measure of ounces changes with material. A cup of sugar is 200 g = 7 oz and a cup of AP flour is 127 g = 4.5 oz and a cup of cotton candy is 12 g = 0.4 oz.
    As a rule, when it is dry, use the scale in ounces or grams, when liquid, use the liquid measuring cup for fl oz or ml.

    Amazing blog and amazing recipes. I appreciate that you use exact gram weights in your great recipes which rings back here again and again.

  28. #
    Natalia — October 18, 2018 at 6:32 pm

    Question is there a substitution for banana. I don’t like the taste of banana in my desserts. Thanks

  29. #
    Pearline — June 7, 2018 at 12:08 pm

    Hi Tesss thanks for this sounds delicious want to make them this weekend. Can I use cake flour instead of all purpose and if do do I need to add the baking powder and baking soda? Thanks awaiting your response. Love the tutorials

  30. #
    James Wright Sr — June 7, 2018 at 10:44 am

    Hello Tessa,
    I love your blog and recipes. Love baking period. I want to try these cupcakes because I have overripe bananas left over every week. Little tried of banana bread and smoothies. Plus the cupcakes look totally delicious.
    My question is how do you make perpared dulce de leche.
    Thanks Tessa, I keep baking your great recipes

  31. #
    Belinda Neal — June 7, 2018 at 10:39 am

    I love your photographs Tessa, wish I could take them as good as these, will try the recipe on our summer stall next week they appear so yummy!

  32. #
    Gina — June 7, 2018 at 10:33 am

    Tinka, you definitely need at least a dozen of these cupcakes in your life to sweeten it up a bit. With such hateful comments don’t know how anything you make will come out tasteful.

  33. #
    Regina — June 7, 2018 at 10:26 am

    Adoro suas receitas. Obrigada .

  34. #
    Melissa — July 15, 2017 at 12:16 pm

    Dulce de leche recipe? One w/o the pressure cooker. Lol

  35. #
    Melanie — March 25, 2017 at 5:41 am

    Made these for my fiance’s birthday and WOWZAS! They are probably the best cupcakes I’ve ever had. Amazing! Thank you for sharing 🙂

  36. #
    Elvia — July 20, 2016 at 11:32 pm

    Do i have to use an electric mixer for the cupcakes, i just started baking? i dont have one i only have a hand mixer. If i end up not being able to do this recipe because i dont have the right mixer, can you help me find a good recipe that i can do with a hand mixer? I would really appreciate it, thank you.

  37. #
    Vicki — July 20, 2016 at 10:48 pm

    I want to make these very soon. One question though… does the dulce de leche come out hardish like the photo? I’ve never bought dulce de leche.I want my cupcake fillings to be prominent. Thank you!

  38. #
    Tinka — March 9, 2016 at 3:08 am

    Hi Tessa!
    I made these cupcakes and they turned out grrreat and so delicious! I’m sorry for the late response!
    I know that 1cup of flower can’t weigh 250g and I knew that all along, so I don’t go to sites or blogs that had “this strange kind of measures” no more, and I asked myself how can they give us the measures, if they don’t know how to convert cups into grams!
    Never mind that, Your cupcakes were really great and I made some others too, and they all turned out great and so delicious, that they were gone in a matter of seconds and I had to do them for birthdays, picnics, parties and I also had to gave your site to so many of my friends and they can’t stop praising you and your jummy creations!
    Thank you so much again and we all are anxiously waiting for a lot more tasty recipes in the future and also we all wish you of plenty good luck in the future!!! ❤️
    Much love, Tinka and friends!

  39. #
    Tinka — June 11, 2015 at 4:47 am

    It really wasn’t meant to be a hateful comment and it is not, because I praised your delicious cupcakes! The only issue I have is with this cups, b/c in some recipes they use 1 cup= 240g, 1/2 cup= 120g, etc. and I know you can overfill the cup, if you’re not careful and you just scoop the flour with the cup- but this things you can actually see on TV, if you’re watching some cooking show and their cakes, cupcakes, etc. come out great. My only question/ concern here with these measurements was: why only half as much grams, instead the whole 240g like in the other recipes, which turned out great?!
    I really didn’t want to be hateful at all! So I respectfully apologize, if I turned out to be like that!
    I’m going to make them really soon and tell you how they’ve turned out, b/c they really do look so yummy and delicious!
    Good luck in the future and I wish you many more yummy and delicious creations!

    • #
      Tessa — June 11, 2015 at 11:36 am

      Tinka, thanks for clarifying the intention of your comment. Unfortunately I’m a little confused by your line of questioning. Every ingredient will weigh a different amount, so 1 cup DOES NOT always equal 240 g.

      Now if you’re saying you’ve seen other recipes say that 1 cup of flour = 240 g then that is just wrong. The reason for offering weights in recipes is exactly because 1 cup of various ingredients will weigh various amounts. Does that clear things up?

  40. #
    Little Cooking Tips — June 9, 2015 at 11:44 am

    These cupcakes look amazingly delicious Tessa! And yes you are right! We have just decided to make cupcakes! Yummm!! Great work! 🙂

  41. #
    Tinka — May 13, 2015 at 12:17 pm

    You said: 1 cup (128 grams or 4.5 ounces) all-purpose flour- see, this pisses me off! Because no way 1 cup= 128 g or 4.5 oz, but twice as much: 240g or 8 oz. and even your grams nor ounces are right! Clearly you made a mistake and thought 1/2 cup. Ok, but if there weren’t grams and ounces in brackets, I wouldn’t know that you probably made a mistake and if I baked these yummy cupcakes, they wouldn’t come out right. So, I really hate that you, or other people with sites like this, don’t edit your recipes! I hope you will do that, so there won’t be anymore mistakes like this in the future!
    Otherwise these cupcakes looks very yummy and I can’t wait to make them! (Hopefully of course it’s ment 1/2 cup of flour) 😉

    • #
      Tessa — May 13, 2015 at 12:40 pm

      Tinka, there really is no need for such a hateful comment. You are completely incorrect. 1 cup of lead would not weigh the same as 1 cup of feathers, would it? 1 cup of flour = 4.5 ounces (this may vary slightly by writer and by brand of flour). Every ingredient has a different density, here is a guide to help you understand: https://handletheheat.com/ultimate-guide-measuring/

      I graduated from culinary school, am a professional recipe developer, and have not made a mistake here. It IS 1 cup of flour and your cupcakes will be a mess if you measure otherwise.

  42. #
    Madelyn — December 12, 2014 at 7:58 am

    This is an interesting combination! Whenever I make dulce de leche I just put the can of condensed milk in my pressure cooker with the water covering the can and cook it for 45 minutes on med low (5) . The important thing is to let it cool to room temperature 5 – 6 hours before opening it. It’s perfect every time.

  43. #
    Pamela @ Brooklyn Farm Girl — May 16, 2014 at 10:25 am

    What a beautiful sweet treat! Craving a bite now! I love that frosting too… mmm!

  44. #
    dina — May 16, 2014 at 6:44 am

    mmm banana and dulce de leche sounds great!

  45. #
    Chelsea @chelseasmessyapron — April 25, 2014 at 11:40 am

    Totally agree that there is a cupcake oversaturation, but I love it!! I’m totally obsessed with cupcakes, and these look out-of-this world awesome! Love that filling inside and your photos are gorgeous! Pinning!

  46. #
    Gaby — April 25, 2014 at 8:14 am

    Out of this world combo! I love it!

  47. #
    Matt Robinson — April 25, 2014 at 7:31 am

    These could quite possibly be the best cupcakes I’ve ever seen. Love the flavors! Thanks and happy friday!

  48. #
    Missy M — April 25, 2014 at 5:59 am

    Er-muh-ger!! These look fantastic! I’ll be making them TODAY!

  49. #
    Chloe @ foodlikecake — April 25, 2014 at 4:48 am

    These are amazing! I love how you frosted these cupcakes 🙂

  50. #
    Taylor @ Food Faith Fitness — April 25, 2014 at 3:37 am

    WHOA! What a sight to see on a Friday morning…these look incr-edible! Must make now. Is it acceptable to skip the gym and make these? Please say yes.

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