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Decadent Banana Caramel Heaven Cupcakes topped with luscious caramel frosting.

Banana Caramel Heaven Cupcakes

Deliciously soft and flavorful cupcakes made with ripe bananas and topped with caramel buttercream, perfect for satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 3 medium Ripe bananas The spottier, the better for sweetness and softness.
  • 1.5 cups All purpose flour Keeps the cupcakes sturdy.
  • 1 teaspoon Baking powder Helps the cupcakes rise.
  • 0.5 teaspoon Baking soda Works in combination with the banana for fluffiness.
  • 0.5 teaspoon Salt Balances the sweetness.
  • 0.75 cup Brown sugar Adds warmth and a caramel-like flavor.
  • 2 large Eggs Provides structure.
  • 0.5 cup Butter or neutral oil Butter adds flavor; oil adds moisture.
  • 1 teaspoon Vanilla extract Enhances the banana flavor.
  • 0.5 cup Caramel sauce Choose a thicker one for filling or swirling.
Caramel Buttercream Ingredients
  • 1 cup Butter At room temperature for easy mixing.
  • 2 cups Powdered sugar Add gradually to achieve desired sweetness and texture.
  • 0.25 cup Caramel sauce Add to taste but start with less for thickness.
  • Pinch Salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Mash the ripe bananas in a bowl and set aside.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a larger bowl, cream the butter and brown sugar until light and fluffy.
  5. Beat in the eggs one at a time, followed by the vanilla.
  6. Mix in the mashed bananas until well combined.
  7. Add the dry ingredients and mix until just combined, being careful not to overmix.
  8. Spoon the batter into the cupcake liners about two-thirds full.
Baking
  1. Bake the cupcakes for 18 to 22 minutes, until a toothpick comes out mostly clean.
  2. Allow cupcakes to cool completely before frosting.
Frosting
  1. Beat the room temperature butter, then gradually add the powdered sugar.
  2. Mix in the caramel sauce and pinch of salt until well blended.
  3. If the frosting is too thick, add a teaspoon of milk or cream; if too soft, chill for 10 minutes.
  4. Frost the cooled cupcakes and finish with a drizzle of caramel and a pinch of flaky salt, if desired.

Notes

For filled cupcakes, remove a small cone from the center of each cupcake, fill with caramel, then replace the cone before frosting.