Banana Caramel Cupcakes
Everyone really likes banana cupcakes! And these are topped with light caramel buttercream. The cream melts on your tongue and gives a slightly sweet taste. The cupcakes are moist, creamy, and deliciously spiced. A simple, easy, and delicious recipe that you just can't resist.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
- Hand Mixer
Ingredients
Cupcakes
- 2¾ cups cake flour
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon ground
- 4 large bananas very ripe and mashed
- ¾ cups buttermilk
- ½ teaspoon vanilla extract
- 1½ sticks butter unsalted, room temperature
- 1⅔ cups light-brown sugar
- 3 eggs size L, room temperature
Caramel butter cream
- ⅓ cup sugar
- 2 tablespoons water
- 2 tablespoons cream
- 1½ stick butter unsalted, room temperature
- 2 egg whites size L
- ½ cup sugar
- ½ teaspoon vanilla extract
Ingredients you need per step are listed below the step in Italic
Instructions
Banana Cupcakes
- Preheat the oven to
350 °F (180 °C). - Grease the wholes in the baking tin and line them with the paper cups.
- Whisk together cake flour, baking powder, baking soda, salt, and cinnamon.2¾ cups cake flour, 1½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, 1 teaspoon cinnamon
- Whisk together the bananas, buttermilk, and vanilla in a second bowl.4 large bananas, ¾ cups buttermilk, ½ teaspoon vanilla extract
- In a third bowl, mix the butter with the brown sugar on medium speed until it's fluffy.1½ sticks butter, 1⅔ cups light-brown sugar
- Add eggs, one at a time, while beating until it's incorporated.3 eggs
- 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 paper cups.
- Bake for 20 minutes in the oven.
- 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 buttercream on top.)
Caramel buttercream
- Combine the sugar and the water in a heavy saucepan.⅓ cup sugar, 2 tablespoons water
- 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 a very dark amber color.
- Remove from heat, put gloves and goggles on (for hot spatter), and add the cream while stirring with a wooden spoon. Let cool down.2 tablespoons cream
- Combine in a second clean and grease-free bowl the sugar with the egg whites. Also use clean and grease-free mix hooks and whisk.½ cup sugar, 2 egg whites
- Put the bowl over a pan of simmering water (au bain-Marie) and constantly whisk until the sugar has completely dissolved.
- Get it off the heat and mix further, starting at low speed and gradually going to high speed until peaks have formed. Change the speed of the mixer to medium and add the beaten butter three times. Mix well after each addition.1½ stick butter
- Add the vanilla.½ teaspoon vanilla extract
- Set the mixer on low speed and very slowly add ¾th of the caramel sauce to the mixture.
- Put the cream in a piping bag and make swirls on top of your cupcakes.
- Top with a drizzle of the remaining caramel sauce
NOTES
1. Baking powder and baking soda are leavening agents and make the cupcake airy. You can replace baking soda with baking powder, but that's a less potent leavening agent.
2. Buttermilk - Also called sour milk. It is necessary for the baking soda to work (you need acid for that). If you don't have buttermilk, you can use ¾ cup (180 ml) of milk and one teaspoon of vinegar.
3. Vanilla Extract - If you can gain weight, use natural vanilla extract, which has a deeper flavor than artificial vanilla extract. With this recipe, you can make your own vanilla extract (and certainly, if you bake a lot, it is highly recommended because you can use this for a good time).
4. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is enough.
5. - Storage
- Room temperature - Store the cupcakes without cream topping at room temperature for up to 2 days.
- Refrigerator - Store in the fridge for up to 3 days with a topping or when it's warm outside. The refrigerator will change the structure slightly due to the humidity in the fridge, but the cupcakes are still delicious. Remove from the refrigerator 30 minutes before serving.
- Freezer (only without topping) - Wrap in plastic wrap and then in a freezer box. This keeps the cupcakes good for up to 3 months.
Nutrition
Calories: 558kcal | Carbohydrates: 77g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 519mg | Fiber: 2g | Sugar: 51g | Vitamin A: 858IU | Vitamin C: 4mg | Iron: 1mg
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