Banana Caramel Cupcakes with Caramel Cream Cheese Frosting

Banana Caramel Cupcakes with Caramel Cream Cheese Frosting are a delightful treat perfect for any occasion. They are moist, flavorful, and topped with a rich caramel frosting that takes them to the next level. If you love bananas and caramel, these cupcakes will surely impress your family and friends.

Why Make This Recipe

Making Banana Caramel Cupcakes is a great way to use up overripe bananas. They not only taste amazing but also add a lovely natural sweetness to the cupcakes. The caramel flavor combined with banana makes for a delicious pairing that everyone will love. Plus, the caramel cream cheese frosting is simply irresistible!

How to Make Banana Caramel Cupcakes

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 tbsp vegetable oil
1/2 cup sour cream, room temperature
1 1/2 tsp pure vanilla extract
2 large eggs, room temperature
2-3 overripe large bananas, puréed or mashed (about 1 1/2 cups)
Homemade or store-bought caramel sauce
Toffee bits (optional)
Extra caramel sauce (optional)
Fresh banana slices (optional)

Directions:

Make the Caramel Sauce: Prepare a batch of homemade caramel sauce and let it chill in the refrigerator while you bake the cupcakes.
Banana Cupcakes: Preheat the oven to 350°F (177°C). Line a standard 12-cup cupcake pan and a second pan with 5 liners. In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon (if using). Cream the butter, granulated sugar, and brown sugar in a stand mixer until light and fluffy. Mix in the oil, sour cream, and vanilla until combined. Incorporate the eggs one at a time. Gradually add the dry ingredients and mix until just combined. Stir in the banana purée. Fill the cupcake liners and bake for 20-25 minutes. Let the cupcakes cool completely.
Make the Frosting: Prepare your frosting using the caramel sauce. Adjust sweetness to taste.
Assemble the Cupcakes: Optionally core the centers and fill them with caramel. Frost the cupcakes and garnish with additional caramel sauce, fresh banana slices, and toffee bits if desired. Enjoy!

How to Serve Banana Caramel Cupcakes

Serve the Banana Caramel Cupcakes on a nice plate or cupcake stand. They are great for parties, birthdays, or just a sweet treat at home. Pair them with a cup of coffee or tea for a delightful afternoon snack.

How to Store Banana Caramel Cupcakes

Store the cupcakes in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, place them in the refrigerator for up to a week. Just remember to let them come to room temperature before serving.

Tips to Make Banana Caramel Cupcakes

Use overripe bananas for the best flavor and sweetness.
Make sure to let the cupcakes cool completely before frosting to avoid melting the frosting.
Feel free to adjust the amount of caramel in the frosting based on your taste.

Variation

You can add chocolate chips to the batter for a chocolate-banana twist. Or, try using different nuts like walnuts for added crunch.

FAQs

1. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day before and frost them the next day for the best taste.

2. What can I use instead of caramel sauce?
If you don’t have caramel sauce, you can use chocolate syrup or a different frosting flavor.

3. Can I freeze Banana Caramel Cupcakes?
Yes, you can freeze the cupcakes without frosting. Just wrap them tightly in plastic wrap and place them in an airtight container for up to 3 months. Thaw them in the refrigerator before serving.

Enjoy your baking adventure with these delicious Banana Caramel Cupcakes!