Go Back

BANANA CARAMEL CUPCAKES

No ratings yet
Author: Lindsay Nathanson

Ingredients
  

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
How to Make Your Own Banana Cupcakes
Print Recipe
Pin Recipe

Instructions
 

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.

Notes

*Makes 16 cupcakes