If you are looking for a show-stopping dessert that bursts with rich flavors and a delightful mix of textures, look no further than this Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe. These cupcakes combine the natural sweetness of ripe bananas with luscious caramel and the tangy smoothness of cream cheese frosting to create an unforgettable treat. Whether you’re baking for a special occasion or simply craving indulgence, this recipe will quickly become your go-to favorite for sharing joy with friends and family.
Ingredients You’ll Need
The beauty of this recipe lies in its balance of simple yet carefully chosen ingredients, each one playing a vital role in building the cupcake’s moist texture and velvety frosting. From the mashed bananas adding natural sweetness and moisture, to the warm hint of cinnamon uplifting the caramel notes, every item contributes to crafting cupcakes that are as delicious as they look.
- All-purpose flour (1 and 1/2 cups): The base that gives structure to the cupcakes, ensuring they are tender but hold together well.
- Baking powder (1 and 1/2 tsp): Helps the cupcakes rise beautifully to a light and fluffy texture.
- Baking soda (1/2 tsp): Reacts with the acidic sour cream to enhance leavening and softness.
- Salt (1/2 tsp): Balances sweetness and intensifies flavors in the batter and frosting.
- Ground cinnamon (1/2 tsp, optional): Adds a warm spice note that complements the bananas and caramel perfectly.
- Unsalted butter, room temperature (1/2 cup): Creates a rich and moist crumb while enhancing flavor.
- Granulated sugar (3/4 cup): Sweetens and aerates the batter for softness and tenderness.
- Light brown sugar, packed (1/4 cup): Brings a subtle molasses flavor that deepens the cupcake’s caramel undertones.
- Vegetable oil (2 tbsp): Adds moisture and helps maintain a tender bite.
- Sour cream, room temperature (1/2 cup): Contributes moisture and tang to balance the sweetness and enrich texture.
- Pure vanilla extract (1 and 1/2 tsp): Enhances all the flavors with its fragrant warmth.
- Large eggs, room temperature (2): Provide structure and emulsification for a smooth batter.
- Overripe large bananas, puréed or mashed (2-3, about 1 and 1/2 cups): The star ingredient that naturally sweetens and moistens.
- Salted Caramel Cream Cheese Frosting recipe: The rich, tangy topping that perfectly complements the sweet cupcakes.
- Homemade Caramel Sauce recipe: For filling and extra drizzling, adding decadence.
- Toffee bits: For a delightful crunch and decorative touch on the frosting.
- Fresh sliced bananas: Optional garnish to boost the banana flavor and look inviting.
How to Make Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe
Step 1: Prepare the Caramel Sauce
Start by making one batch of the homemade caramel sauce as this needs some time to chill while you prepare your cupcakes. This rich, buttery sauce is what lifts these cupcakes into a truly indulgent dessert experience.
Step 2: Preheat and Prep Your Pans
Preheat your oven to 350°F (177°C). Line a standard cupcake pan with paper liners, making sure you have enough liners for about 17 cupcakes. This step ensures even baking and easy cleanup.
Step 3: Combine the Dry Ingredients
Sift together the flour, baking powder, baking soda, salt, and the optional cinnamon in a large bowl. Whisk to combine and break up any lumps. This ensures your cupcakes develop a uniform crumb.
Step 4: Cream Butter and Sugars
In your stand mixer fitted with a paddle attachment, beat the room temperature butter with both the granulated and brown sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. This aeration helps build a tender cupcake texture.
Step 5: Add Oil, Sour Cream, and Vanilla
Mix in the vegetable oil, sour cream, and vanilla extract until everything is just combined, creating a luscious batter base that balances richness and moisture.
Step 6: Incorporate Eggs
Lower the mixer speed to medium-low and add the eggs one at a time, making sure to stop occasionally and scrape the bowl sides to keep the mixture even and prevent lumps.
Step 7: Add Dry Ingredients and Bananas
Gradually add the dry ingredients into the wet mixture, mixing slowly until combined. Then fold in the mashed bananas gently; this keeps the batter thick and ensures you don’t overmix, which could make cupcakes tough.
Step 8: Fill Liners and Bake
Scoop the batter into your lined cupcake pans, filling each cup about two-thirds full to allow room for rising. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean and cupcakes spring back when touched.
Step 9: Cool the Cupcakes
Let the cupcakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Proper cooling is key to prevent frosting from melting.
Step 10: Prepare the Frosting
While the cupcakes cool, make the salted caramel cream cheese frosting. The blend of tangy cream cheese and sweet caramel makes this frosting absolutely irresistible.
Step 11: Fill Cupcakes with Caramel Sauce (Optional)
If you want that extra surprise, core out the center of each cupcake and fill it with chilled homemade caramel sauce for a luscious caramel center.
Step 12: Pipe the Frosting
Fit two disposable piping bags — one with a large round tip and the other with a large star tip — and fill both with your cream cheese caramel frosting for layered texture and presentation.
Step 13: Smooth and Coat
Using the round tip, pipe an even layer of frosting from the center outward, then gently smooth with an offset spatula. Roll the cupcake sides or top in toffee bits for crunch and charm.
Step 14: Final Swirl
Create a beautiful swirl on top of each cupcake with the star tip, giving your Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe the perfect finishing flourish.
How to Serve Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe
Garnishes
Fresh sliced bananas on top add a fresh, fruity contrast and boost the banana flavor visually and in taste. A drizzle of caramel sauce and a sprinkle of toffee bits will elevate the presentation and add a delightful mixture of textures.
Side Dishes
Serve these cupcakes alongside a simple cup of coffee or a creamy chai latte to balance the rich sweetness. A scoop of vanilla bean ice cream also pairs beautifully for an indulgent dessert plate.
Creative Ways to Present
Tray them on rustic wooden boards with small bowls of extra caramel sauce and toffee bits for guests to customize. You could also place them in individual cupcake boxes for gifting — they are sure to impress wherever they go!
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting benefits from chilling to stay fresh and firm.
Freezing
Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe freeze well. Freeze unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. Thaw in the fridge before frosting and serving.
Reheating
If you prefer your cupcakes a little warm, remove the frosting and microwave the cupcake base for about 10 seconds. Add the frosting back or serve alongside cold frosting for a delicious contrast.
FAQs
Can I use regular caramel sauce instead of the homemade version?
Absolutely! While homemade caramel sauce adds exquisite freshness, a high-quality store-bought caramel sauce works perfectly to achieve that luscious flavor.
What bananas are best for this recipe?
Overripe bananas with plenty of brown spots are ideal because they are sweeter and softer, giving your cupcakes natural sweetness and moisture.
Can I make these cupcakes dairy-free?
You can substitute dairy ingredients with vegan butter, dairy-free cream cheese, and coconut or almond milk-based sour cream alternatives to make them suitable for dairy-free diets.
Is the batter very thick or runny?
The batter should be thick but scoopable. This texture prevents the cupcakes from becoming too dense and helps maintain moisture after baking.
Can I double this Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe?
Yes! This recipe scales beautifully for larger batches, just make sure to adjust your baking time slightly and monitor cupcakes closely.
Final Thoughts
There is something truly magical about the combination of banana and caramel, especially when paired with that dreamy caramel cream cheese frosting. This Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe is all about creating moments of joy in every bite. I hope you enjoy baking and sharing it as much as I do. Trust me, once you try these, they will become a beloved staple in your dessert repertoire!
Print
Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 17 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Banana Caramel Cupcakes topped with a luscious Caramel Cream Cheese Frosting. Made with ripe bananas and a homemade salted caramel sauce, these cupcakes offer a perfect balance of sweetness and buttery richness. Finished with toffee bits for an extra crunch, they’re a crowd-pleasing treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons vegetable oil
- 1/2 cup sour cream, room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 2–3 overripe large bananas, puréed or mashed (about 1 and 1/2 cups)
Additional Ingredients
- Toffee bits (for garnish)
- Extra caramel sauce (for filling and drizzling)
- Fresh sliced bananas (optional for garnish)
- Salted Caramel Cream Cheese Frosting (1 recipe)
- Homemade Caramel Sauce (1 recipe)
Instructions
- Prepare Caramel Sauce: Make one recipe of the homemade caramel sauce and allow it to chill in the refrigerator for a few hours so it thickens and is ready for use later.
- Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Line a standard cupcake pan with paper liners, and prepare an additional pan with 5 liners, as this recipe makes about 17 cupcakes in total. Set aside.
- Combine Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon (if using). Whisk to combine evenly. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes. Scrape down the sides and bottom to ensure even mixing.
- Add Wet Ingredients: Add the vegetable oil, sour cream, and vanilla extract to the butter and sugar mixture. Mix until combined.
- Incorporate Eggs: Lower the mixer speed to medium-low and add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Occasionally stop to scrape down the bowl for even mixing.
- Add Dry Ingredients & Bananas: Gradually add the dry ingredients into the wet mixture, mixing slowly until just combined. Then add the mashed or puréed bananas and mix until fully incorporated. Be careful not to overmix; the batter should be thick.
- Fill Cupcake Liners & Bake: Scoop the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Transfer them to cooling racks and let them cool completely before frosting.
- Prepare Frosting: While cupcakes cool, prepare the Salted Caramel Cream Cheese Frosting following the recipe. You may use the homemade caramel sauce prepared earlier instead of salted caramel if preferred.
- Optional Filling: Optionally, core the center of each cupcake using the bottom of a large piping tip or an apple corer. Fill the hollowed centers with the remaining caramel sauce using a spoon or piping bag.
- Pipe Base Frosting Layer: Fit one disposable piping bag with a large round tip and fill it with caramel cream cheese frosting. Pipe an even layer of frosting starting from the center outward. Smooth the top and edges gently with a small offset spatula. Roll the sides or top of the frosting in toffee bits for added texture and flavor.
- Pipe Frosting Swirl: Fit a second piping bag with a large star tip and fill it with remaining frosting. Pipe a decorative swirl on top of each cupcake to finish.
Notes
- Ensure all refrigerated ingredients like butter, eggs, and sour cream are at room temperature before baking for better texture.
- Overripe bananas with brown spots work best for enhanced sweetness and moisture in the cupcakes.
- The cinnamon is optional but adds a warm spice note that complements the banana and caramel flavors.
- The cupcake yield may slightly vary based on how full the liners are filled.
- Chilling the caramel sauce before use helps it thicken and makes it easier to use as a filling or in the frosting.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- For a dairy-free option, substitute butter and sour cream with plant-based alternatives and adjust frosting accordingly.
