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!
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Banana Caramel Cupcakes
Ingredients
For the Cupcakes
- 1 ½ cups (190g) cake flour*
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup (150g) caster/granulated sugar
- ½ cup (115g) unsalted butter, melted
- 2 teaspoons vanilla extract
- ½ cup (120g) Greek-style yogurt
- 2 large bananas, 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
- ¼ 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!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
Just made the banana caramel cupcakes, it’s delicious! Can I freeze the finished product?
Yes! Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge when ready to serve 🙂 Enjoy!
how can I get this to yield 6?
Simply halve the recipe 🙂
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?
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.
I love a goopy center in a cupcake! This looks decadent 😀
Oh my gosh these look absolutely amazing!!! That caramel!! Can’t wait to try this recipe out!
Oh YES!!! I was totally waiting to see what you’d make with that amazing banana caramel sauce of yours! And I so did not have to wait long! 😉 These cupcakes are beyond gorgeous. I’m drooling like crazy over them. Happy Tuesday! 🙂
That caramel sauce sounds delicious. And I love it combined with the bananas. Yummm..
That caramel sauce makes me drool! These cupcakes are almost too perfect too eat:)
That sauce is everything.
The caramel on these looks SO GOOD. There’s something about ooey gooey caramel that just makes me hungry 🙂