BANANA CARAMEL CUPCAKES WITH CARAMEL CREAM CHEESE FROSTING

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!”

On top of going crazy for caramel, I’ve been going bananas for bananas! And by bananas, I mean banana desserts. I’m one of those people who hate eating bananas alone, but adore banana-flavoured baked goods. Overripe bananas add so much moisture and natural sweetness to a baked good along with a strong banana flavour that even the biggest banana hater would fall in love with!

I’ve shared a few cupcake recipes on here now, but they have all either been chocolate or vanilla. In fact, I don’t think I’ve ever made a cupcake that was outside those 2 flavours. Now that my baking skills have improved, I think it’s time for me to venture on to different flavours. I already had some overripe bananas leftover from my Salted Caramel Chocolate Chip Banana Bread recipe, so it was the perfect opportunity to bake up these moist and fluffy banana cupcakes!

Ingredients

• 1 recipe of my Homemade Caramel Sauce
• Banana Cupcakes:
• 1 and ½ cups all purpose flour
• 1 and ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional)
• ½ cup unsalted butter, room temperature
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 Tbsp vegetable oil
• ½ cup sour cream, room temperature
• 1 and ½ tsp pure vanilla extract
• 2 large eggs, room temperature
• 2-3 overripe large bananas, puréed or mashed (about 1 and ½ cups)
• Caramel Cream Cheese Frosting:
• ½ cup Unsalted Butter, room temperature
• 1 (8 oz.) package full-fat cream cheese, room temperature
• 1 tsp pure vanilla extract
• 4 cups Powdered Sugar, sifted
• ¼ cup caramel sauce (recipe above)
• ¼ tsp salt
• Optional Garnishes:
• Toffee Bits
• Extra Caramel Sauce
• Fresh Sliced Bananas

Instructions

1. Make one recipe of my Homemade Caramel Sauce and allow it to chill in the refrigerator for a few hours. Meanwhile, make the cupcakes.
2. For the Banana Cupcakes:
3. 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.
4. In a large bowl, sift the flour, baking powder, baking soda, salt and cinnamon and whisk to combine. Set aside.
5. 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.
6. Add oil, sour cream and vanilla and mix until combined.
7. Lower speed to medium-low and add the eggs one at a time. Make sure to occasionally stop and scrape down the bowl.
8. 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.
9. Scoop batter into cupcake liners, filling them ⅔ way full. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
10. Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely.
11. For the Caramel Cream Cheese Frosting:
12. In a medium bowl using a handheld mixer, beat the butter and cream cheese until smooth and fluffy. Add vanilla and mix until combined.
13. Add powdered sugar one cup at a time, mixing on low until combined.
14. Add caramel sauce and salt and beat until completely smooth and combined.
15. Assembly of the Banana Caramel Cupcakes:
16. Core the centre of each cupcake using the bottom of a large piping tip, or an apple corer.
17. Using a spoon or piping bag, fill the cupcakes with remaining caramel sauce.
18. Fit one disposable piping bag with a large round tip and a second piping bag with a large star tip. Fill both piping bags with the caramel cream cheese frosting.
19. Using the large round tip, pipe frosting starting from the center towards the outer edge so you have an even layer. Use a small offset spatula to smooth the top and edges. Roll the sides or top in the toffee bits.
20. Using the piping bag fitted with a large star tip, pipe a swirl of frosting on top.
21. Drizzle on more caramel sauce, if desired. Garnish with banana slices. Enjoy!

Notes
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

-Caramel Sauce can be made a few days ahead of time and stored in an airtight container in the refrigerator.

-Don't top the cupcakes with the banana slices until you're ready to serve. The banana will get soggy after awhile.

thanks done share recipes to : https://www.queensleeappetit.com/banana-caramel-cupcakes-caramel-cream-cheese-frosting/

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