This lovely, tender cupcake is sure to be a family favorite - with or without the sweet-and-salty frosting. Made from overripe bananas (the browner, the better), the banana flavor really comes through. The cupcake has a lighter texture than banana bread, but is a little more dense than typical cake.
We topped it with a cream cheese and dulce de leche frosting. This gooey confection can be found in the Latino section of most supermarkets, sold in cans. You could also make your own from cooking down sweetened, condensed milk.
For the banana cupcakes
The cupcake recipe was adapted from one found on Handle the Heat.
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