Banana Caramel Cupcakes with Caramel Cream Cheese Frosting

I’ve been going caramel crazy lately. I made a ton of batches of both my Homemade Caramel Sauce and my Homemade Salted Caramel Sauce and have been topping EVERYTHING with it. I can’t help it. The stuff is addictive.

As great a topping as caramel sauce makes, there was no way in hell that was all I was gonna use it for. So to put my Homemade Caramel Sauce to better use, I swirled some into this banana bread and stuffed some inside these cupcakes. Those recipes were a caramel dream come true, but I still had loads of caramel sauce, so I thought “what the hell? Let’s bake more desserts!”

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Banana Caramel Cupcakes with Caramel Cream Cheese Frosting

  • 1 recipe of my Homemade Caramel Sauce

Banana Cupcakes:
  • 1 and ½ cups all purpose flour
  • 1 and 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 and ½ tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 2-3 overripe large bananas, puréed or mashed (about 1 and ½ cups)

Caramel Cream Cheese Frosting:
  • ½ cup Unsalted Butter, room temperature
  • 1 (8 oz.) package full-fat cream cheese, room temperature
  • 1 tsp pure vanilla extract
  • 4 cups Powdered Sugar, sifted
  • ¼ cup caramel sauce (recipe above)
  • ¼ tsp salt

Optional Garnishes:
  • Toffee Bits
  • Extra Caramel Sauce
  • Fresh Sliced Bananas


  1. Make one recipe of my Homemade Caramel Sauce and allow it to chill in the refrigerator for a few hours. Meanwhile, make the cupcakes.

For the Banana Cupcakes:

  1. Preheat oven to 350° F (177°C) and line a standard cupcake pan with paper liners and another pan with 5 liners, this recipe makes about 17 cupcakes. Set aside.
  2. In a large bowl, sift the flour, baking powder, baking soda, salt and cinnamon and whisk to combine. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high until light and fluffy, 2-3 minutes. Scrape down the sides and bottom of the bowl.
  4. Add oil, sour cream and vanilla and mix until combined.
  5. Lower speed to medium-low and add the eggs one at a time. Make sure to occasionally stop and scrape down the bowl.
  6. Gradually add the dry ingredients and slowly mix until just combined. Add the banana purée and mix until well combined. DO NOT OVERMIX. Batter should be thick.
  7. Scoop batter into cupcake liners, filling them ⅔ way full. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely.

For the Caramel Cream Cheese Frosting:

  1. In a medium bowl using a handheld mixer, beat the butter and cream cheese until smooth and fluffy. Add vanilla and mix until combined.
  2. Add powdered sugar one cup at a time, mixing on low until combined.
  3. Add caramel sauce and salt and beat until completely smooth and combined.

For The Full Instructions, See Full Recipes>>Banana Caramel Cupcakes with Caramel Cream Cheese Frosting

2 Responses to "Banana Caramel Cupcakes with Caramel Cream Cheese Frosting"

Unknown said...

what can I use as a substitute for sour cream?

Tyana said...

for replacing sour cream, you can use greek yogurt, cottage cheese, crème fraîche or buttermilk.

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