Banana Caramel Cupcakes


For the Banana Cupcakes:

1 and ½ cups all-purpose flour
1 and ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, room temperature
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 tablespoon vegetable oil
½ cup sour cream, room temperature
1 and ½ teaspoon pure vanilla extract
2 large eggs, room temperature
2-3 overripe large bananas, puréed or mashed (about 1 and ½ cups)
For the Caramel Cream Cheese Frosting:

1 recipe of homemade caramel sauce (chilled)
1 recipe of salted caramel cream cheese frosting
Optional Garnishes:

Toffee Bits
Extra Caramel Sauce
Fresh Sliced Bananas

Preheat oven to 350°F (177°C) and line a standard cupcake pan with paper liners.
Sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Cream butter and sugars until light and fluffy, then mix in oil, sour cream, and vanilla.
Add eggs one at a time, then gradually mix in dry ingredients and banana purée.
Scoop batter into liners, filling ⅔ full, and bake for 20-25 minutes.
Prepare frosting while cupcakes cool, then core and fill cupcakes with caramel sauce.
Decorate with frosting, roll in toffee bits, and garnish with banana slices before serving.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Servings: 17 cupcakes

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