Banana Caramel Cupcakes with Caramel Cream Cheese Frosting Recipe

These Banana Caramel Cupcakes are moist, fluffy, tender and have the most perfect banana flavour! Filled with homemade caramel sauce, rolled in toffee bits and topped with Caramel Cream Cheese Frosting — these cupcakes will have your taste buds going crazy!

I’ve been going caramel crazy lately. I made a ton of batches of both my Homemade Caramel Sauce and my Homemade Salted Caramel Sauce and have been topping EVERYTHING with it. I can’t help it. The stuff is addictive.

As great a topping as caramel sauce makes, there was no way in hell that was all I was gonna use it for. So to put my Homemade Caramel Sauce to better use, I swirled some into this banana bread and stuffed some inside these cupcakes.

Those recipes were a caramel dream come true, but I still had loads of caramel sauce, so I thought “what the hell? Let’s bake more desserts!”

INGREDIENTS
1 recipe of my Homemade Caramel Sauce
BANANA CUPCAKES:

• 1 and 1/2 cups all purpose flour
• 1 and 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 Tbsp vegetable oil
• 1/2 cup sour cream, room temperature
• 1 and 1/2 tsp pure vanilla extract
• 2 large eggs, room temperature
• 2-3 overripe large bananas, puréed or mashed (about 1 and 1/2 cups)
• 1 recipe of my Salted Caramel Cream Cheese Frosting
• 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.
• Read more please visit : www.queensleeappetit.com

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