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Banana Cupcakes with Dulce De Leche and Meringue

Saura Kline
Tender banana cupcakes with dulce de leche filling and a toasted meringue
Servings 22 cupcakes


Banana Cupcakes

  • 1/2 cup butter, soft
  • 1/4 cup oil
  • 2 3/4 cup cake flour
  • 1 2/3 cup sugar
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 4 egg whites
  • 1 egg
  • 2 bananas (small) or 1 cup bananas mashed
  • 1 tsp vanilla

Dulce De Leche

  • 2 cans sweetened condensed milk


  • 5 egg whites
  • 2 cups sugar
  • 1 tsp vanilla


  • Begin with making the dulce de leche. Boil sweetened
    condensed milk cans for 4 hours in the sealed can. During this process the
    water will evaporate several times, be sure to keep refilling the water so the
    can stays submerged throughout the cooking process.
  • Preheat oven to 375 degrees F.
  • To make the banana cupcakes, cream butter, oil and sugar in
    a stand mixer fitted with a paddle attachment. Add in egg then egg whites, one
    at a time until mixed. Scrape down the sides as needed.
  • Combine cake flour, baking powder, and salt in a separate bowl.
    Whisk to combine and then add to the stand mixer. Add vanilla and mashed banana
  • Line muffin tins with liners. Scoop or spoon batter to ¾ of
    the way full. Bake for 18-20 minutes.
  • Once baked, take a large flat piping tip and remove the core
    of the banana cupcake while it’s still warm.
  • Once cupcakes have fully cooled, fill the banana cupcakes
    with about 1 tsp of dulce de leche. Place the dulce de leche in a piping back to
    easily pipe into the cupcakes.
  • To make the marshmallow meringue, place a saucepot with an inch
    full of water on high. Place whites in a comparable size metal mixing bowl and
    place over the top of the sauce pot, creating a double boiler. Add in sugar slowly
    while whisking, so that the sugar fully dissolves into the whites. Continue to
    do so until the sugar is fully dissolved and no grains are left.
  • Transfer the whites to a mixer fitted with a whisk
    attachment and beat on high until you reach stiff peaks. Add vanilla and whisk
    until combined.
  • Transfer mixture to a piping bag fitted with a large flat
    tip and pipe meringue onto cupcakes.
    Lightly torch the top. Serve and enjoy!