Name: Salted Caramel Banana Cupcakes
Prep time: 40 min
Cook time: 18 min
Total time: 58 min
Cuisine: American
Ingredients: 2 1/2 cups flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 10 Tbsp unsalted butter, at room temperature; 1 cup light brown sugar; 1/2 cup sugar; 2 Tbsp bourbon (optional); 2 tsp vanilla extract; 2 large eggs, at room temperature; 1 cup mashed ripe banana; 3/4 cup low-fat buttermilk, at room temperature; 1 1/2 cups unsalted butter, at room temperature; 1 tsp salt; 1 1/2 tsp vanilla extract; 4 1/2 cups powdered sugar, divided; 5 Tbsp salted caramel sauce; 6 Tbsp salted caramel sauce

Description

Salted caramel banana cupcakes make the best dessert! Soft and fluffy banana cupcakes topped with salted caramel frosting and caramel drizzle.

Ingredients

Cupcakes

2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
10 Tbsp unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup sugar
2 Tbsp bourbon (optional)
2 tsp vanilla extract
2 large eggs, at room temperature
1 cup mashed ripe banana
3/4 cup low-fat buttermilk, at room temperature

Frosting

1 1/2 cups unsalted butter, at room temperature
1 tsp salt
1 1/2 tsp vanilla extract
4 1/2 cups powdered sugar, divided
5 Tbsp salted caramel sauce

Topping

6 Tbsp salted caramel sauce

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Instructions

Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
Beat butter and sugars in a large mixer bowl on medium speed until soft and creamy; beat in vanilla and bourbon. Add eggs one at a time and beat until combined. Combine banana and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with banana mixture (begin and end with flour mixture).
Use a medium cookie scoop coated with nonstick spray to fill each baking cup 2/3 full of batter.
Bake for 18 to 20 minutes, until cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.
For the frosting, beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in 2 1/2 cups of powdered sugar on low speed until incorporated. Mix in salted caramel sauce until incorporated. With mixer on low speed, add remaining 2 cups powdered sugar. Increase speed to medium and beat frosting for 1 minute, until light and airy.
Transfer frosting to a large piping bag fitted with an open star tip (Wilton 8B) and frost cupcakes. Chill 20 minutes before topping with salted caramel sauce.
Store leftover cupcakes covered in the refrigerator up to 3 days. Bring to room temperature before serving.

Equipment

Notes

Make Ahead: Salted caramel sauce can be made several days ahead and chilled before using.