Banana Caramel Cupcakes are a delightful treat that marries the sweet, comforting flavors of ripe bananas with the rich, buttery taste of caramel. These cupcakes are made with a moist banana cake base, incorporating mashed bananas for natural sweetness and a soft, tender crumb. Each cupcake is then topped with a luscious caramel buttercream frosting, providing a smooth and creamy contrast to the light cake beneath. Perfect for parties, gatherings, or as a special treat, these cupcakes offer a decadent twist on classic flavors that are sure to delight anyone with a sweet tooth.
Ingredients:
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- For the Caramel Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/3 cup caramel sauce, plus extra for drizzling
- 1 teaspoon vanilla extract
- Pinch of salt
- For Garnish:
- Additional caramel sauce
- Sea salt or chopped nuts (optional)
Directions:
- Prepare the Cupcake Batter:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Mix in the mashed bananas and sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
- Bake the Cupcakes:
- Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Caramel Buttercream:
- In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, 1/2 cup at a time, beating well after each addition. Mix in the caramel sauce, vanilla extract, and a pinch of salt, beating until the frosting is smooth and fluffy.
- Decorate the Cupcakes:
- Once the cupcakes are completely cool, frost them with the caramel buttercream using a piping bag fitted with your choice of tip.
- Drizzle additional caramel sauce over the frosted cupcakes and sprinkle with a pinch of sea salt or chopped nuts, if desired.
- Serve:
- Serve the Banana Caramel Cupcakes immediately or store them in an airtight container for up to 3 days.
Banana Caramel Cupcakes are sure to impress with their delightful combination of flavors and textures. The cupcakes themselves offer the warm, comforting taste of banana bread while the caramel buttercream adds a decadent, gourmet touch, making these cupcakes a perfect choice for any celebratory occasion or as a special treat for caramel lovers.
