Banana Caramel Cupcakes – Deliciously moist and fluffy banana cupcakes, filled with homemade banana caramel, and topped with a sweet banana caramel frosting!
Wanna know what I did with the Homemade Banana Caramel Sauce I made? I made CUPCAKES with it – best decision ever. I’ve filled the centres of these cupcakes with banana caramel, as well as added it to the buttercream frosting, and a drizzle on top to finish off.
Banana Caramel Cupcakes
These cupcakes are so deliciously moist and fluffy, and are loaded with banana flavour. I’ve filled them with my Homemade Banana Caramel Sauce, and topped them with a sweet Banana Caramel buttercream frosting. To finish these off, I garnished them with banana slices, and drizzled them with even more caramel!
These banana caramel cupcakes are a huge hit with my family, and if you’re a banana and caramel lover, then you are going to LOVE these, too!
Try these cupcakes next!
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Banana Caramel Cupcakes
Deliciously moist and fluffy banana cupcakes, filled with homemade banana caramel, and topped with a sweet banana caramel frosting!
Ingredients
For the Cupcakes
- 1 and 1/2 cups (190g) cake flour*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup (150g) caster/granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 cup (120g) Greek-style yogurt
- 2 large bananas, peeled and mashed
- Homemade banana caramel sauce, to fill cupcakes and drizzle on top
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter, softened
- 1/4 cup (80g) homemade banana caramel sauce
- 2 tablespoons milk
Instructions
For the Cupcakes
- Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, vanilla, yogurt, and mashed banana, and whisk until combined. Fold in the dry ingredients.
- Divide the batter evenly between the muffin cases, filling only 2/3 full.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before filling and frosting.
- Using a cupcake corer or knife, scoop out the centres of the cooled cupcakes. Fill the cupcakes with the banana caramel sauce.
For the Frosting
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy. Add half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth.
- Add the remaining icing sugar, and beat, starting on low, until smooth and combined. Add the banana caramel sauce, and milk, and beat on high until light and fluffy.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes. Garnish with banana slices, and drizzle on some banana caramel sauce!
Notes
*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
If using my recipe for Banana Caramel Sauce, this makes enough for filling cupcakes, adding to frosting, and drizzling on top with plenty left over.
Leftover cupcakes can be stored, in an airtight container, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature or in the fridge. Cover the frosting, and store in the fridge until ready to use.
Nutrition information does not include the caramel sauce.
Nutrition Information:
Yield:
14 cupcakesServing Size:
1 cupcakeAmount Per Serving: Calories: 495Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 121mgCarbohydrates: 78gFiber: 1gSugar: 71gProtein: 3g
Nutrition information isn’t always accurate.
Willa Hancock DeRose
Wednesday 29th of April 2020
Amazing recipe! I just finished making these and they taste so good! However I made a slight change and added only two cups of powdered sugar for the frosting because I thought the cupcake plus the caramel was already sweet enough. This made it fast so amazing. Love, love, love this recipe!
Jackie
Sunday 27th of October 2019
Marsha I made these cupcakes and they turned out incredible but they are definitely very sweet. I did refrigerate the leftover banana caramel sauce and made more. My experience with the leftover sauce even after reheating it was there were bits that clogged my pastry tip and prevented the proper flowIng of frosting. I had to continually get bits out with a toothpick. They weren’t as pretty as my first ones. I think I’ll cut the recipe in half so there will be no leftovers and I’ll omit the banana caramel sauce in the frosting to cut the sweetness down some.
Michelle Coetzee
Friday 24th of May 2019
Just made the banana caramel cupcakes, it's delicious! Can I freeze the finished product?
Marsha
Friday 24th of May 2019
Yes! Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge when ready to serve :) Enjoy!
Kelly Pham
Tuesday 27th of March 2018
how can I get this to yield 6?
Marsha
Tuesday 27th of March 2018
Simply halve the recipe :)
Bri
Monday 28th of August 2017
This sounds perfect for my daughter's b-day cake! Is it possible to make this recipe in a cake round? How long would it cook?
Marsha
Monday 28th of August 2017
Yes you can! You may even double the recipe for two 8 or 9 inch cake pans :) I'd bake them for about 25 - 30 minutes until a toothpick inserted comes out clean.