Caramel Banana Cupcakes
Indulge in the irresistible decadence of Caramel Banana Cupcakes, a heavenly blend of moist banana-infused cake topped with rich, buttery caramel frosting. Perfectly balanced between the natural sweetness of ripe bananas and the deep, caramelized flavor of a luscious frosting, these cupcakes are easy to bake in just 40 minutes. With a light, fluffy texture thanks to the combination of mashed bananas and whole milk, each bite melts in your mouth, making them an ideal choice for dessert lovers. Whether you're planning a party or simply craving a homemade treat, these cupcakes—finished with an optional caramel drizzle—are sure to impress. Keywords: caramel banana cupcakes, banana dessert recipe, caramel frosting, easy cupcake recipes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
- 0.5 cup caramel sauce (for frosting)
- 0.5 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tablespoons heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Add the mashed bananas and mix until incorporated.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined; do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To prepare the caramel frosting, beat the softened butter in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed to combine.
Add the caramel sauce and heavy cream, and beat on medium-high speed until the frosting is fluffy and spreadable.
Once the cupcakes are completely cool, frost them with the caramel frosting using a piping bag or spatula.
Optionally, drizzle extra caramel sauce on top for garnish.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 46.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
