Description
Indulgent banana caramel cupcakes dance with rich cream cheese frosting, creating sweet symphony in each delectable bite. Comfort and luxury merge seamlessly, inviting you to savor this irresistible dessert that promises pure culinary delight.
Ingredients
Scale
Cupcake Base:
- 1 1/2 cups (190 grams) flour
- 1 cup (200 grams) sugar
- 2 eggs
- 2 ripe bananas, mashed
- 1/2 cup (113 grams) butter, softened
- 1/2 cup (120 milliliters) caramel sauce
- 1 teaspoon vanilla extract
Frosting:
- 8 ounces (226 grams) cream cheese, softened
- 1/4 cup (60 milliliters) caramel sauce
Garnish/Additional Topping:
- (None specified in original recipe)
Instructions
- Heat oven to 350F (175C) and arrange cupcake liners in a muffin tin, ensuring even spacing.
- Using an electric mixer, whip butter and sugar until airy and pale, creating a smooth base for the cupcakes.
- Incorporate eggs, thoroughly mashed bananas, fragrant vanilla extract, and rich caramel sauce into the butter mixture, blending until fully integrated.
- Carefully fold flour into the wet ingredients, maintaining a light touch to prevent overmixing and preserve the delicate texture.
- Distribute batter evenly across cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
- Bake for 18-20 minutes, monitoring closely and testing doneness by inserting a toothpick into the center – it should emerge clean when cupcakes are perfectly cooked.
- Allow cupcakes to cool completely on a wire rack, ensuring they reach room temperature before frosting.
- Prepare frosting by whipping cream cheese and caramel sauce together until achieving a silky, uniform consistency.
- Generously spread the caramel cream cheese frosting over each cooled cupcake, creating elegant swirls or smooth coverage.
Notes
- Swap ripe bananas for extra moisture and natural sweetness, ensuring cupcakes stay soft and rich.
- Use room temperature ingredients to create smoother batter and more even baking results.
- Gently fold flour to prevent overmixing, which can make cupcakes tough and dense.
- For gluten-free version, replace wheat flour with almond or gluten-free blend, maintaining similar texture and taste.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 328 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg