Soft and fluffy banana cupcakes, filled with oozy caramel and topped with creamy vanilla buttercream… these banana caramel cupcakes are worth the calories trust me. I got my inspiration for these from one of my favourite desserts, banoffee pie. Banana and toffee are a match made in heaven… so of course these cupcakes are heavenly. Every bite is greeted with sweet, sticky caramel… and a generous dollop of the most delicious buttercream frosting. So much to love!
To make these banana caramel cupcakes:
Start with some really ripe bananas. I mean really ripe. To the point when they’re basically just mush. This means they will be extra-sweet and blend into the batter easily. The rest of the process is pretty standard. You’ve got the usual suspects: flour, egg, sugar etc. all beaten together in a large mixing bowl. Pop them in the oven for about 12-15 minutes, until you can poke a knife in the centre and it comes out clean.
Get started on the icing while they bake. I went for a classic vanilla buttercream for these cupcakes, because we are going to be filling them and drizzling them with caramel so I wanted a simple frosting. It’s very important you let them cool completely before icing, otherwise it will melt everywhere and that’s no fun!
To fill the cupcakes with caramel, I used a chopstick and poked a hole in the top of each one. Then i just squeezed the caramel into the hole. Try and buy the caramel that comes in a squeezy bottle – it really helps. Then frost them, drizzle over some more caramel and you’re done!
More delicious desserts:
If you give these banana caramel cupcakes a try, let me know in the comments!
BANANA CARAMEL CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
Course: DessertDifficulty: Easy12
cupcakes30
minutes15
minutes45
minutesSweet, caramel-filled banana cupcakes that are super easy and delicious!
Ingredients
1 2/3 cups plain flour
1 tsp baking powder
1/4 tsp baking soda
1/2 cup white sugar
2 large ripe bananas mashed
1 egg
1 tsp vanilla extract
1/2 cup caramel
- Buttercream frosting
1 cup softened butter
4 cups icing powder
1 tsp vanilla extract
1/2 cup milk
Directions
- Preheat oven to 180 degrees C.
- Combine all of the cupcake ingredients in a large bowl or stand mixer and beat until well combined.
- Line a muffin tin with papers and fill each one with a tablespoon of the batter.
- Bake in the oven for 12-15 minutes. Check when they’re done by poking a knife in the centre of one – if it comes out clean they are ready.
- While the cupcakes are baking, make the buttercream frosting. Beat room temperature butter for a few minutes, then gradually add the icing sugar 1 cup at a time. When all the icing sugar has been well incorporated, add the vanilla extract and milk and beat for about another 30 seconds.
- Let the cupcakes cool completely, then create a small cavity in the top of each one. Fill with caramel.
- Ice the cupcakes and drizzle more caramel on top.
