This recipe for banana cupcakes with caramel cream topping is delicious and airy. The caramel is a great combination with the banana. The cream melts in your mouth.
My son had his birthday and I made cupcakes. Banana cupcakes, strawberry, and chocolate cupcakes. In the next couple of weeks, I'm going to blog all the recipes, but I want to start with the banana cupcakes. They were delicious. People took two of them!!!
And I love to do cupcakes for a birthday party because they don't take a lot of work.
So for the recipe. I adapted it from Martha Stewart and they tasted terrific.
🥘 Other delicious recipes
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Banana cupcakes
Ingredients
Cupcakes
- 345 grams cake flour
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon ground
- 4 large bananas very ripe and mashed
- 180 ml buttermilk
- ½ teaspoon vanilla extract
- 180 gram butter unsalted, room temperature
- 330 grams light-brown sugar
- 3 eggs size L, room temperature
Caramel butter cream
- 105 grams sugar + 1 tablespoon
- 2 tablespoons water
- 2 tablespoons cream
- 180 gram butter unsalted room temperature
- 2 egg whites size L
- ½ teaspoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Grease muffin tins and line them with the paper cups.
- Whisk together cake flour, baking powder, baking soda, salt en cinnamon.
- In a second bowl whisk together the bananas, buttermilk and vanilla.
- In a third bowl mix on medium speed the butter with the brown sugar until it's fluffy
- Add eggs, one at a time, while beating until it's incorporated.
- Reduce to low speed. Add half of the flour, then the banana mixture and end with the rest of the flour. Beat just enough to incorporate it.
- Divide the mixture into the cups.
- Bake for 20 minutes in the oven, and remind to turn the cake tin halfway of the time.
- Let them cool down for 3 minutes and get them out of the tins.
- Let them further cool down to room temperature on a wire rack (before putting the caramel butter cream on top.)
Caramel butter cream
- Combine ¼ cup of sugar plus 1 tablespoon and the water in a heavy saucepan.
- Heat over medium, until the sugar is dissolved and you have a clear syrup.
- Cook until it comes to a boil and let it boil until it has got a very dark amber colour.
- Remove from heat, put gloves on (for hot spatter) and add the cream, while stirring with a wooden spoon. Let cool down.
- With a mixer, medium-high speed, beat the butter until fluffy.
- Combine in a second bowl ¼ cup of the sugar with the egg whites.
- Put the bowl over a pan of simmering water (au-bain-Marie) and whisk constantly until the sugar has completely dissolved.
- Get it off the heat and mix further, starting on low speed gradually going to high speed, until peaks have formed. Change the speed of the mixer to medium and add the beaten butter in 3 times. Mix well after each addition.
- Add the vanilla.
- Set the mixer on low speed and very slowly add your caramel to the mixture.
- Put the cream in a piping bag and make swirls on top of your cupcakes
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