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.
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.
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
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!
BANANA CARAMEL 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
- 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:
- Preheat the oven to 350 degrees and fill cupcake pan with liners.
- In a medium bowl, mix together flour, salt and baking soda and set aside.
- In a large mixing bowl, using an electric mixer with a paddle attachment, cream butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time and then add vanilla extract.
- 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.
- On low speed alternatively add flour mixture and buttermilk until just combined (starting and ending with flour mixture). Do not over mix!
- Using a medium ice cream scoop, scoop batter into each cupcake liner.
- Bake for 16-18 minutes.
- Let pans cool on top of a cooling rack.
For the caramel sauce:
- 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.
- Once sugar has dissolved increase heat to high.
- 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.
- 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.
- Transfer to a small bowl and set aside to cool.
For the cream cheese frosting:
- Using an electric mixer with a whisk attachment, whip together butter and cream cheese on high speed until pale and fluffy.
- 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).
- Frost cupcake and add banana chip on top.