Print

Banana Caramel Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist banana cupcakes meet rich, buttery caramel in this dreamy dessert. Each bite bursts with the sweetness of ripe bananas and creamy caramel frosting—perfect for any occasion or just a sweet treat at home.

Ingredients

Scale

For the Banana Cupcakes:

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp ground cinnamon (optional)

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup sour cream or Greek yogurt

  • 1 cup mashed ripe bananas (about 2 bananas)

For the Caramel Frosting:

  • 1/2 cup unsalted butter

  • 1 cup packed light brown sugar

  • 1/4 cup whole milk or heavy cream

  • 2–2 1/2 cups powdered sugar

  • 1/2 tsp vanilla extract

  • Pinch of salt

Optional Caramel Drizzle:

  • 1/2 cup granulated sugar

  • 2 tbsp butter

  • 1/4 cup heavy cream

  • Pinch of salt

Instructions

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix the Dry Ingredients:

In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. Make the Batter:

In a large bowl, cream the butter with both sugars until light and fluffy. Add eggs one at a time, then stir in the vanilla, mashed bananas, and sour cream. Gradually mix in dry ingredients until just combined.

4. Bake:

Spoon the batter evenly into liners (about 3/4 full). Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely before frosting.

5. Prepare the Caramel Frosting:

In a saucepan, melt butter and brown sugar over medium heat. Stir continuously for 2–3 minutes until bubbly and smooth. Add milk and boil gently for 1 minute. Let it cool slightly, then beat in powdered sugar, vanilla, and salt until smooth and fluffy.

6. Optional Caramel Drizzle:

In a saucepan, melt sugar over medium heat until amber-colored. Remove from heat and quickly stir in butter and cream (careful—it’ll bubble). Add a pinch of salt and cool slightly before drizzling.

7. Assemble:

Frost cupcakes with caramel frosting and drizzle with caramel sauce. Add banana chips or a sprinkle of sea salt if desired.

Serving Suggestions:

  • Top with banana chips or a walnut for crunch

  • Pair with a latte or spiced chai

  • Serve slightly warm for a cozy vibe

Notes

Pro Tips:

  • Use ripe bananas for natural sweetness

  • Let cupcakes cool fully before frosting

  • For extra caramel flavor, fill the center with a spoonful of caramel sauce before frosting

Common Mistakes to Avoid:

  • Overmixing the batter = dense cupcakes

  • Skipping the cooling step = melty frosting

  • Using under-ripe bananas = less flavor

Storage Instructions:

  • Store in an airtight container at room temp for 1–2 days or in the fridge for up to 4 days

  • Freeze unfrosted cupcakes for up to 2 months

  • Reheat lightly in the microwave for 10–15 seconds if serving warm

 

Enjoy your Banana Caramel Cupcakes — they’re sweet, fluffy, and totally irresistible!

Find it online: https://bakesbliss.com/banana-caramel-cupcakes/