🍌🍮 Banana Caramel Cupcakes with Caramel Cream Cheese Frosting 🧁
These moist and fluffy banana cupcakes are filled with caramel sauce and topped with rich caramel cream cheese frosting.
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional)
½ cup unsalted butter (room temperature)
¾ cup granulated sugar
¼ cup light brown sugar (packed)
2 tbsp vegetable oil
½ cup sour cream (room temperature)
1 ½ tsp pure vanilla extract
2 large eggs (room temperature)
2-3 overripe large bananas (puréed or mashed, about 1 ½ cups)
Caramel Sauce:
1 recipe of Homemade Caramel Sauce
Frosting:
1 recipe of Salted Caramel Cream Cheese Frosting
Directions:
Prepare Caramel Sauce:
Make the caramel sauce and chill it in the refrigerator for a few hours.
Make the Cupcakes:
Preheat oven to 350°F (177°C) and line a cupcake pan with paper liners.
In a large bowl, sift flour, baking powder, baking soda, salt, and cinnamon.
In a stand mixer, beat butter and sugars until light and fluffy.
Add oil, sour cream, and vanilla; mix until combined.
Add eggs one at a time, mixing after each addition.
Gradually add dry ingredients and mix until just combined.
Add banana purée and mix until well combined.
Scoop batter into liners, filling ⅔ full.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to cooling racks.
Prepare Frosting:
Make the Salted Caramel Cream Cheese Frosting.
Assemble Cupcakes:
Optional: Core the center of each cupcake.
Fill cupcakes with caramel sauce.
Pipe frosting with a round tip, smooth edges, and roll in toffee bits.
Pipe a swirl of frosting with a star tip.
Drizzle with more caramel sauce and garnish with banana slices.