Tuesday, July 10, 2018
Ingredients
- 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
Instructions
- 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:
- 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.
- In a large bowl, sift the flour, baking powder, baking soda, salt and cinnamon and whisk to combine. Set aside.
- 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.
- Add oil, sour cream and vanilla and mix until combined.
- Lower speed to medium-low and add the eggs one at a time. Make sure to occasionally stop and scrape down the bowl.
- 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.
- 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.
- 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:
- In a medium bowl using a handheld mixer, beat the butter and cream cheese until smooth and fluffy. Add vanilla and mix until combined.
- Add powdered sugar one cup at a time, mixing on low until combined.
- Add caramel sauce and salt and beat until completely smooth and combined.
Assembly of the Banana Caramel Cupcakes:
- Core the centre of each cupcake using the bottom of a large piping tip, or an apple corer.
- Using a spoon or piping bag, fill the cupcakes with remaining caramel sauce.
- Fit one disposable piping bag with a large round tip and a second piping bag with a large star tip. Fill both piping bags with the caramel cream cheese frosting.
- Using the large round tip, pipe frosting starting from the center towards the outer edge so you have an even layer. Use a small offset spatula to smooth the top and edges. Roll the sides or top in the toffee bits.
- Using the piping bag fitted with a large star tip, pipe a swirl of frosting on top.
- Drizzle on more caramel sauce, if desired. Garnish with banana slices. Enjoy!
https://www.queensleeappetit.com/banana-caramel-cupcakes-caramel-cream-cheese-frosting/
