Banana Caramel Cupcakes That Will Blow Your Mind
If you're looking to elevate your cupcake game, these banana caramel cupcakes are a must-try. Inspired by classic flavors and designed to impress, this recipe blends the comforting taste of ripe bananas with a luscious caramel filling. Each bite reveals a surprise caramel center, and the caramel frosting adds the perfect finishing touch. Whether you're baking for a special occasion or just treating yourself, these cupcakes are sure to impress with their rich, decadent flavor and delightful texture. Let's dive into the recipe and discover how to make these show-stopping treats.
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1 cup mashed ripe bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup caramel sauce
- 2 cups powdered sugar
- 3 tablespoons milk or cream (adjust as needed for consistency)
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas, sour cream, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts and turns a deep amber color.
Carefully add the butter and stir until melted and combined.
Gradually pour in the heavy cream while stirring continuously. The mixture will bubble up, so be cautious.
Stir in the salt and cook for another minute or two until the sauce is smooth. Remove from heat and let cool.
In a medium bowl, beat the softened butter until creamy.
Gradually add the caramel sauce and beat until combined.
Slowly add the powdered sugar, beating on low speed until fully incorporated. Adjust the consistency with milk or cream as needed.
Once the caramel cupcakes are completely cool, frost them with the caramel frosting using a piping bag or a spatula.
Drizzle extra caramel sauce over the top for an extra indulgent touch.
Have Fun Baking!