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Sprinkles For Breakfast

Share your Sweet Side

banana caramel cupcakes

How to Make Your Own Banana Cupcakes

I hope everyone had a wonderful Thanksgiving! I spent most of my weekend relaxing with family, eating inappropriate amounts of food and answering A LOT of questions about why I'm not dating anyone. It was super fun.

Best Banana Cupcakes with Caramel

I was like guys...I'm FULLY aware I'm the only one in the family who is single. You don't need to rub it in. And after my 34 minute date last week, I think I deserve to take a little break from the dating world.

Quick and Easy Homemade Banana Cupcakes
Learn to Bake Banana Cupcakes with Caramel Frosting
Homemade Cupcakes with Banana and Cream Cheese Frosting

For now, I will stick to what I am good at...baking. This week I went for Banana Caramel Cupcakes. This banana cake base is a family favorite. I even used it for my cousins wedding cake a few months ago. You know if someone picks it for their wedding

Do It Yourself Cupcakes at Home

The cupcakes themselves are not overly sweet, so the Caramel Buttercream is the perfect compliment. Personally, I like to save a little caramel on the side so I can drizzle a little extra on top. Then the banana chip adds the perfect little crunch!

Full Recipe for Fun Banana Cupcakes Soft and Fluffy Banana Caramel Cupcakes - Full Recipe

Banana Caramel Cupcakes

Banana Caramel Cupcakes | Sprinkles For Breakfast


Banana Cupcakes

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup mashed bananas (2- 3 bananas)
  • 1 3/4 cups flour
  • 1/2 teaspoons salt
  • 2/3 teaspoons baking soda
  • 5 tablespoons buttermilk

Caramel Sauce

  • 1 cup sugar
  • 6 tablespoons water
  • 4 tablespoons butter
  • 1/4 c heavy cream
  • 1/4 teaspoon salt

Cream Cheese Icing

  • 1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
  • 6 oz cream cheese
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • Banana chips for decoration


for the cupcakes:

  1. Preheat the oven to 350 degrees and fill cupcake pan with liners.
  2. In a medium bowl, mix together flour, salt and baking soda and set aside.
  3. In a large mixing bowl, using an electric mixer with a paddle attachment, cream butter and sugar until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time and then add vanilla extract.
  5. In a separate small bowl, mash 1 cup of bananas. Once bananas are mashed, add them to the sugar mixture and mix until just combined.
  6. On low speed alternatively add flour mixture and buttermilk until just combined (starting and ending with flour mixture). Do not over mix!
  7. Using a medium ice cream scoop, scoop batter into each cupcake liner.
  8. Bake for 16-18 minutes.
  9. Let pans cool on top of a cooling rack.

for the caramel sauce:

  1. Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  2. Once sugar has dissolved increase heat to high.
  3. At this point do not stir the mixture directly. Now and then, using the saucepan handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
  4. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine.
  5. Transfer to a small bowl and set aside to cool.

for the cream cheese frosting:

  1. Using an electric mixer with a whisk attachment, whip together butter and cream cheese on high speed until pale and fluffy.
  2. Mix in vanilla extract. Add powdered sugar and beat until smooth, light and fluffy - about 3 minutes. Slowly stream in caramel sauce and mix until it is fully incorporated. (I like to save a little extra caramel on the side to add on top of the cupcakes).
  3. Frost cupcake and add banana chip on top.

*Makes 16 cupcakes

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (5)


Hi, they look delicious ???? they need to be keep in the refrigerator? Because of the cream cheese icing

Lindsay Nathanson

Yes! That is correct. But I would take it out of the fridge an hour or two before serving.

Gia G.

Do you recommend salted or unsalted butter for the cupcakes?

Lindsay Nathanson

I would suggest going with unsalted butter


What is 2/3 of a teaspoon? Thanks

Lindsay Nathanson

There is usually a 1/3 teaspoon measurement on your teaspoon measuring spoons (and you would do two of those). But if there is not, 2/3 means a little over half full, o a little less than a full teaspoon.


These look delicious! Who doesn't love banana cake? Who doesn't love caramel? Thanks for sharing your recipe.

Lindsay Nathanson

You are so welcome! This is definitely a recipe worth trying!


I can NOT wait to try these! Thank you for sharing with us! --- Alexia, NJ

Lindsay Nathanson

They are so good! I know you are going to love them!