If you’re craving a cupcake that combines the richness of caramel, the creaminess of peanut butter, and the natural sweetness of bananas, then you’ve found your new favorite treat. The Banana Caramel Peanut Butter Cupcake is a moist, indulgent dessert that’s perfect for any occasion.
Imagine a soft banana cupcake filled with a gooey caramel center, topped with a luscious peanut butter frosting, and finished off with a drizzle of more caramel. It’s a dessert that brings together your favorite flavors in one irresistible package. Whether you’re hosting a party or just treating yourself, these cupcakes are sure to impress.
Resume of the Recipe: Banana Caramel Peanut Butter Cupcakes are the ultimate indulgence, featuring a soft banana base filled with a rich caramel center. Topped with creamy peanut butter frosting and drizzled with extra caramel, these cupcakes offer a delightful mix of flavors and textures. Perfect for anyone who loves a sweet and satisfying treat.
Exciting Story: I first baked these Banana Caramel Peanut Butter Cupcakes for a family gathering, and they were an instant hit. The combination of flavors was a delightful surprise, and everyone couldn’t get enough. My kids loved the gooey caramel center, and the peanut butter frosting was a huge hit. Since then, these cupcakes have become a go-to recipe for special occasions and family celebrations. They’re always the first to disappear!
Why This Banana Caramel Peanut Butter Cupcake?
- Flavor Explosion: The blend of banana, caramel, and peanut butter creates a unique and satisfying taste experience.
- Gooey Caramel Center: Each cupcake is filled with a delicious caramel surprise that melts in your mouth.
- Creamy Peanut Butter Frosting: The peanut butter frosting adds a rich, creamy layer that complements the banana base perfectly.
How to Make Banana Caramel Peanut Butter Cupcakes:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the Cupcake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the mashed bananas and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fill the Cupcake Liners:
- Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare the Caramel Filling:
- Once the cupcakes are cool, use a small knife or cupcake corer to make a small hole in the center of each cupcake. Fill each hole with caramel sauce.
- Make the Peanut Butter Frosting:
- In a large bowl, beat together the butter and peanut butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add milk or cream as needed to achieve a spreadable consistency. Mix in the vanilla extract.
- Frost the Cupcakes:
- Spread or pipe the peanut butter frosting onto the cooled cupcakes.
- Drizzle with additional caramel sauce and sprinkle with chopped peanuts, if desired.
Tips:
- Banana Ripeness: Use very ripe bananas for the best flavor and sweetness.
- Caramel Filling: Ensure the caramel sauce is at room temperature for easier filling.
Substitutions and Variations:
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
- Nut-Free: Replace the peanut butter with almond butter or sunbutter for a different nutty flavor or to accommodate allergies.
Make a Healthier Version:
- Lower Sugar: Reduce the amount of granulated sugar and use a sugar substitute if desired.
- Lighten Up: Use light butter and reduce the amount of peanut butter to lower the calorie content.
Closing: And there you have it! These Banana Caramel Peanut Butter Cupcakes are a scrumptious way to enjoy a blend of sweet, creamy, and nutty flavors. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are sure to satisfy your cravings. Let us know how they turn out, and be sure to explore our other recipes for more delicious ideas!
Frequently Asked Questions:
- Can I use frozen bananas for this recipe?
- Yes, just make sure to thaw and drain the bananas well before mashing.
- Can I make these cupcakes ahead of time?
- Yes, you can make the cupcakes a day in advance. Store them in an airtight container at room temperature. Frost and add toppings just before serving.
- How do I store leftovers?
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Can I freeze the cupcakes?
- Yes, you can freeze the un-frosted cupcakes. Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw before frosting and serving.
- What can I use instead of buttermilk?
- You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar or lemon juice, let sit for 5 minutes).
- Can I make a dairy-free version of this recipe?
- Yes, use dairy-free butter and a non-dairy milk substitute. For the frosting, use a dairy-free peanut butter alternative.
- How can I make the frosting extra creamy?
- Beat the frosting ingredients on high speed and add a bit more milk or cream if needed to reach the desired consistency.
- Can I use chunky peanut butter for the frosting?
- Yes, chunky peanut butter can be used for added texture in the frosting.
- How can I make these cupcakes more festive?
- Add sprinkles or decorative cupcake toppers for a special touch.
- Can I use homemade caramel sauce?
- Absolutely! Homemade caramel sauce adds a rich, personal touch to the cupcakes.
Banana Caramel Peanut Butter Cupcake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
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Ingredients
For the Cupcakes:
1 1 ½ cups (190g) all-purpose flour
1 teaspoon 1 baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, room temperature
½ cup (100g) granulated sugar
½ cup (110g) packed brown sugar
2 large 2 eggs
1 cup 1 (240ml) mashed ripe bananas (about 2 medium bananas)
1 teaspoon 1 vanilla extract
½ cup (120ml) buttermilk
For the Caramel Filling:
½ cup (120ml) caramel sauce (store-bought or homemade)
For the Peanut Butter Frosting:
½ cup (115g) unsalted butter, room temperature
½ cup (115g) creamy peanut butter
2 cups 2 (250g) powdered sugar
2 2 -3 tablespoons milk or heavy cream
1 teaspoon 1 vanilla extract
For the Topping:
Additional caramel sauce for drizzling
Chopped peanuts (optional)
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the Cupcake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the mashed bananas and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fill the Cupcake Liners:
- Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare the Caramel Filling:
- Once the cupcakes are cool, use a small knife or cupcake corer to make a small hole in the center of each cupcake. Fill each hole with caramel sauce.
- Make the Peanut Butter Frosting:
- In a large bowl, beat together the butter and peanut butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add milk or cream as needed to achieve a spreadable consistency. Mix in the vanilla extract.
- Frost the Cupcakes:
- Spread or pipe the peanut butter frosting onto the cooled cupcakes.
- Drizzle with additional caramel sauce and sprinkle with chopped peanuts, if desired.
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