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Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 41 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Wet Ingredients: Add the vegetable oil, sour cream, and vanilla extract to the butter and sugar mixture. Mix until combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

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Find it online: https://trendykitchenideas.com/banana-caramel-cupcakes-with-caramel-cream-cheese-frosting-recipe/