Banana Caramel Cupcakes Recipe

Recipes

Banana Cupcake Ingredients:

  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1 cup unsalted butter, at room temperature
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 4 tbsp vegetable oil
  • 1 cup sour cream, at room temperature
  • 3 tsp pure vanilla extract
  • 4 large eggs, at room temperature
  • 3 cups mashed or puréed overripe large bananas (about 4-6 bananas)

Salted Caramel Cream Cheese Frosting & Garnishes:

  • Ensure you have enough of your favorite frosting recipe, doubled if necessary, to generously cover all cupcakes.
  • Toffee bits, extra caramel sauce, and fresh sliced bananas for garnishing.

Instructions:

  1. Oven and Pan Preparation: Begin by preheating your oven to 350°F (177°C). Line your cupcake pans with paper liners to fit about 34 cupcakes.
  2. Mix Dry Ingredients: In a sizable bowl, sift together the flour, baking powder, baking soda, salt, and optional cinnamon. Whisk these together and set aside.
  3. Cream Butter and Sugars: Using a stand mixer with a paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-high until the mixture is light and fluffy, roughly 2-3 minutes. Be sure to scrape down the sides and bottom of the bowl.
  4. Add Wet Ingredients: To the creamed mixture, add the oil, sour cream, and vanilla, blending until smooth. Then, on a medium-low setting, incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Scrape the bowl as necessary.
  5. Combine Wet and Dry Mixes: Slowly blend the dry ingredients into the wet mix until just combined. Gently fold in the banana purée until evenly distributed, taking care not to overmix.
  6. Baking Time: Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cupcakes to cool in the pans for 10 minutes before moving them to wire racks to cool completely.
  7. Frosting and Garnishing: Once cooled, core the center of each cupcake and fill with caramel sauce, then frost generously with the salted caramel cream cheese frosting. Sprinkle with toffee bits, drizzle with extra caramel sauce, and top with a slice of fresh banana for the perfect finishing touch.

Indulge in these lusciously filled Banana Caramel Cupcakes, each bite a perfect blend of moist banana cake, rich caramel, and creamy frosting, accented with crunchy toffee and fresh banana slices. Perfect for any occasion, these cupcakes promise to delight and satisfy.