Description
Sinful banana caramel cupcakes blend rich tropical sweetness with creamy caramel elegance, creating a dessert that whispers indulgence. Delicate crumb and luxurious frosting promise a delightful escape for those craving pure comfort in each heavenly bite.
Ingredients
Scale
Cupcake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas
- 1/2 cup unsalted butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Caramel Topping:
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 tsp salt
Frosting:
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1/4 cup caramel sauce
- 1 tsp vanilla extract
- 2 tbsp milk
Garnish:
- 1/4 cup chopped pecans
- 2 bananas (for decoration)
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners, ensuring even spacing.
- Mash ripe bananas thoroughly in a large mixing bowl until smooth and creamy.
- Cream butter and sugar together until light and fluffy, then incorporate eggs one at a time, mixing well after each addition.
- Sift together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually fold dry ingredients into the banana mixture, adding vanilla extract, and mix until just combined to maintain a tender texture.
- Distribute batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from oven and allow to cool completely on a wire rack.
- For caramel topping, heat sugar in a heavy-bottomed pan over medium heat, stirring constantly until it turns golden brown.
- Carefully add heavy cream and butter, whisking vigorously to create a smooth caramel sauce.
- Stir in salt and let the caramel cool slightly.
- Prepare frosting by whipping butter until pale and creamy, then gradually add powdered sugar.
- Incorporate caramel sauce, vanilla extract, and milk, beating until light and fluffy.
- Once cupcakes are cool, drizzle caramel sauce over the tops.
- Pipe frosting onto each cupcake using a decorative pastry tip.
- Sprinkle chopped pecans over frosting and garnish with thin banana slices.
- Chill for 15 minutes before serving to set the frosting and caramel.
Notes
- Select super ripe bananas with brown spots for maximum sweetness and deeper flavor profile in your cupcakes.
- Avoid overmixing batter to prevent dense, tough cupcakes; gently fold ingredients until just combined for tender crumb.
- Use room temperature ingredients like eggs and butter to ensure smoother, more even mixing and better texture.
- Consider dairy-free alternatives by substituting butter with coconut oil and using almond milk for a vegan-friendly version of these delectable cupcakes.
- Prep Time: 30 minutes
- Cook Time: 18-22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg