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Banana Caramel Cupcakes

A truly decadent treat, these are tender, moist cupcakes packed with fresh banana and caramel sauce, topped with brown sugar frosting and more caramel sauce!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • For the cupcakes:
  • 1 stick (113g) unsalted butter or margarine, at room temp*
  • 1/2 cup light brown sugar
  • 1/4 cup caster sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 cups plain flour
  • 2 tsp baking powder
  • Pinch salt, ONLY if you're using unsalted butter
  • 3/4 cup mashed banana, this was 3 small bananas for me - the riper the better!
  • 1/4 cup Caramel Sauce; I used Hershey's
  • For the frosting:
  • 2 sticks (226g) unsalted butter, at room temp
  • 1 1/2 cups icing sugar
  • 1 cup light brown sugar
  • 1-2 tbsp milk, if required
  • Caramel sauce for topping, optional (I used Hershey's)
  • 1 medium banana, sliced, for garnish, optional

Instructions

  1. Preheat the oven to 180C/350F and line a 12 hole cupcake tin.
  2. Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  3. Add in the eggs and vanilla extract and mix until well combined, 1 min on med-high speed.
  4. Add in the flour, baking powder, salt (if using) and mashed bananas and mix on low-med until well combined and smooth.
  5. Divide the batter between the liners, 3/4 full.
  6. Divide the caramel sauce between the cupcake liners, about 1tsp per cupcake, then swirl the sauce and batter together with a skewer.
  7. Place in the oven for 20-25 minutes until risen, golden and an inserted skewer into the centre comes out clean. They may be slightly more golden than normal, this is due to the caramel sauce.
  8. Transfer to a wire rack immediately and leave to cool completely.*
  9. Once cooled, make the frosting. Place the butter, icing sugar and brown sugar into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes.
  10. Add 1-2tbsp of milk if required to loosen the frosting. Half fill a piping bag and pipe a swirl onto each cupcake.
  11. Slice your medium banana into 12 and garnish the cupcakes. Drizzle caramel sauce on each cupcake and dig in!
  12. Cupcakes will keep in an airtight container, in the fridge, for 2 days, before serving allow to warm up for 20 minutes.

Recipe Notes

*Normally I would't advocate the use of margarine, but for cupcakes it results in a more tender end product. *Yes, really as soon as they come out of the oven, it hurts! But I find if I leave the cupcakes in the tin to cool, the liners get greasy and pull away from the cakes. Recipe by Annie of Annie's Noms