Indulge in the ultimate sweet treat with these irresistible Caramel Banana Cupcakes. Each bite promises a delightful journey, featuring moist banana cupcakes, a hidden gooey caramel surprise at their heart, and a luscious topping of creamy caramel and banana buttercream. This recipe transforms ripe bananas into a truly exceptional dessert experience.
If you’re a true enthusiast of banana-infused desserts, you’ll be thrilled to discover more delightful recipes like these Banana Chocolate Chip Cookies or a classic Banana Cake with Cream Cheese Frosting. Each offers a unique way to enjoy the sweet, comforting flavor of ripe bananas.
A few weeks ago, I found myself with an abundance of beautifully ripe bananas, practically begging to be transformed into something delicious. It was the perfect opportunity to revisit and refresh this beloved cupcake recipe from my archives. In my kitchen, there’s no such thing as too many ideas for utilizing overripe bananas—they are truly a gift for bakers!
The original recipe featured a delightful caramel center within the cupcakes. However, I noticed that the caramel could harden slightly after baking. For those who prefer a gorgeously soft and flowing caramel core, I highly recommend filling the baked and cooled cupcakes with a warm caramel sauce or dulce de leche instead. This modification ensures a tender, melt-in-your-mouth experience with every bite. Furthermore, I’ve given the frosting recipe a significant upgrade since its initial posting several years ago. I truly believe this updated buttercream is nothing short of amazing. Infused with both caramel and banana, it perfectly complements the cupcake base and creates a harmonious flavor profile. These cupcakes are not just a delicious dessert; they’re an incredibly satisfying and creative way to use up those perfectly ripened bananas!
Why These Caramel Banana Cupcakes Are a Must-Try
There’s something uniquely comforting and familiar about these cupcakes, yet they feel incredibly special. They often remind me of an elevated, “fancier” version of classic banana bread. The robust banana flavor shines through beautifully in the tender cupcake base, while the frosting, rich and incredibly buttery, evokes the simple pleasure of a warm slice of banana bread generously slathered with butter. But with an exciting twist! The dynamic duo of sweet, ripe banana and decadent caramel is truly a match made in dessert heaven. It’s a flavor combination that rarely disappoints and always brings a smile.
Beyond the taste, I adore how versatile this recipe is. It’s perfect for casual gatherings, elegant celebrations, or simply as a delightful treat to brighten any ordinary day. The balance of textures—the moist cake, the soft caramel core (if using sauce), and the velvety frosting—creates a truly memorable eating experience. Plus, it’s immensely satisfying to transform those forgotten, overripe bananas into such a spectacular creation.
Explore More Delicious Cupcake Recipes
If you’re a fan of these Caramel Banana Cupcakes and eager to expand your baking repertoire, you’ll love these other fantastic cupcake creations:
- Carrot Cake Cupcakes
- Red Velvet Cupcakes
- Pumpkin Cupcakes with Cream Cheese Frosting
- Banana Split Cupcakes
- Chocolate Sour Cream Cupcakes with Chocolate Buttercream
Caramel Banana Cupcakes
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Ingredients
For the Banana Cupcakes:
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3/4 cup mashed ripe banana
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 6 tablespoons milk
- 3 large eggs separated
- 9 soft caramels, cut in half for cupcake centers
For the Caramel Banana Buttercream Frosting:
- 8 ounces (2 sticks) unsalted butter, at room temperature
- Remaining 5.5 oz soft caramels (from original bag, approximately 9 caramels)
- 1/4 cup milk
- 1/4 cup mashed ripe banana
- 1/4 teaspoon salt
- 3 egg yolks
- 4 1/4 cups powdered sugar divided
- Caramel sauce for topping, if desired
Instructions
For the Cupcakes:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two standard 12-count muffin tins with a total of 18 paper liners. It’s helpful to have these ready before you start mixing.
- Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 4 ounces (1 stick) of the softened butter with 1 cup of the granulated sugar. Cream these together on medium-high speed until the mixture is visibly lightened in color and fluffy in texture, typically taking about 4-5 minutes. This step incorporates air, creating a tender crumb.
- Add Wet Ingredients and Dry: Reduce speed to low. Add 3/4 cup of the mashed ripe bananas, the baking powder, and 1/2 teaspoon of salt to the butter mixture. Beat until these ingredients are well combined and the mixture is smooth. Next, add 1 cup of the all-purpose flour and mix just until it’s incorporated. Don’t overmix! Then, gently add the 6 tablespoons of milk followed by the remaining 3/4 cup of flour, mixing until just combined and no streaks of flour remain. Set this batter aside.
- Whip Egg Whites: In a separate clean bowl, using an electric mixer with a whisk attachment, beat the 3 egg whites on medium-high speed until soft peaks begin to form. Gradually, increase the speed and slowly add the remaining 1/4 cup of granulated sugar, continuing to beat until stiff, glossy peaks form. The egg whites should hold their shape when you lift the whisk.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the banana cupcake batter using a rubber spatula. Use a light hand to preserve as much air as possible, folding just until no white streaks are visible. This crucial step contributes to the cupcakes’ light and airy texture.
- Fill and Bake: Divide the batter evenly among the 18 prepared cupcake liners, filling each about 3/4 full. Take the 9 soft caramels that you cut in half and gently press one half into the center of each cupcake cup. Be sure it’s fully submerged in the batter. Bake in the preheated oven for about 25 minutes, or until a wooden skewer inserted into the center of a cupcake (avoiding the caramel) comes out clean, and the tops spring back lightly when touched. Allow the cupcakes to cool completely in the muffin tins on a wire rack before frosting.
For the Caramel Banana Buttercream Frosting:
- Melt Caramels for Base: While the cupcakes are baking and cooling, prepare the caramel base for the frosting. In a heavy-bottomed saucepan, combine the remaining soft caramels (approximately 5.5 ounces, or 9 caramels), 1/4 cup of milk, 1/4 cup of mashed bananas, and 1/4 teaspoon of salt. Cook over medium heat, stirring constantly, until the caramels are fully melted and the mixture is smooth and well combined. Remove from heat.
- Prepare Egg Yolk Mixture: In the bowl of an electric mixer (no need to clean from egg white stage, just wipe dry), beat the 3 egg yolks with 1/4 cup of the powdered sugar until the mixture becomes thick and pale, about 3 minutes. Slowly, with the mixer running on low, beat in the warm caramel mixture from the saucepan until fully combined.
- Cook Frosting Base: Transfer the egg yolk and caramel mixture back to the heavy saucepan. Cook over medium-low heat, stirring continuously with a whisk or rubber spatula, for about 1 minute. The mixture will thicken slightly. Be careful not to let it boil or scorch. Immediately transfer this cooked mixture to a clean bowl and refrigerate it until it is completely cool (at least 30-45 minutes). It must be cool before proceeding.
- Finish the Buttercream: In the clean bowl of a stand mixer fitted with the paddle attachment, beat the remaining 8 ounces (2 sticks) of softened butter on high speed until it becomes very light and fluffy, about 5 minutes. Reduce the mixer speed to low and slowly add in the cooled caramel-banana egg yolk mixture, mixing until fully incorporated. Then, gradually beat in the remaining 4 cups of powdered sugar, a cup at a time, until smooth. Increase the speed to high and beat the frosting for another 2-3 minutes until it is incredibly light, airy, and fluffy.
- Decorate and Serve: Once the cupcakes are completely cooled, pipe the beautiful caramel banana buttercream onto each cupcake using your preferred piping tip. For an extra touch of indulgence and visual appeal, drizzle additional caramel sauce over the frosted cupcakes just before serving, if desired.
Tips for Perfect Caramel Banana Cupcakes:
- Ripe Bananas are Key: For the best flavor, use very ripe bananas—the ones with brown spots on their skins are ideal. They are sweeter and easier to mash, imparting a richer banana flavor to your cupcakes and frosting.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them emulsify better, resulting in a smoother batter and a creamier, more cohesive frosting.
- Don’t Overmix: Overmixing flour develops gluten, which can lead to tough cupcakes. Mix the dry ingredients into the wet ingredients only until just combined.
- Caramel Center Variation: If you prefer a truly soft, flowing caramel center, bake the cupcakes without the caramel pieces. Once they are baked and cooled, use a cupcake corer or small spoon to remove a small center from each cupcake. Fill this cavity with warm caramel sauce or dulce de leche before frosting.
- Cool Completely: Always allow your cupcakes to cool entirely before frosting. Frosting warm cupcakes will cause the buttercream to melt and slide right off.
- Storing Cupcakes: Store frosted cupcakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature before serving for the best texture and flavor.
Variations & Customizations:
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the frosting for added texture and flavor.
- Chocolate Drizzle: A drizzle of melted dark chocolate can beautifully complement the banana and caramel flavors.
- Spiced Up: Add a pinch of cinnamon or nutmeg to the cupcake batter for a warmer, spicier note.
- Dulce de Leche: Instead of traditional caramel, try using dulce de leche for an even richer, deeper caramel flavor in both the center and the frosting.