Imagine sinking your teeth into a moist, heavenly banana cupcake crowned with a decadent peanut butter caramel frosting that'll make your taste buds dance with pure joy! These aren't just ordinary cupcakes - they're a symphony of rich, creamy flavors that combine the classic comfort of ripe bananas with the irresistible allure of caramel and peanut butter. Perfect for dessert lovers, weekend bakers, or anyone looking to elevate their baking game with a treat that's both nostalgic and utterly sophisticated.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup peanut butter
- 1/4 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add mashed ripe bananas to the butter mixture and mix until well combined.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the peanut butter caramel frosting, beat peanut butter with caramel sauce until smooth and creamy.
- Once cupcakes are completely cool, pipe or spread the peanut butter caramel frosting on top of each cupcake.
- Optional: Drizzle additional caramel sauce or sprinkle chopped peanuts on top for garnish.
Tips
- • Use overripe bananas for maximum flavor and moisture - the darker and spottier, the better! • Make sure all ingredients are at room temperature for smoother mixing • Don't overmix the batter - this can lead to tough, dense cupcakes • Check cupcakes a few minutes before recommended baking time to prevent overbaking • Let cupcakes cool completely before frosting to prevent melting • For extra flavor, toast chopped peanuts before garnishing • Store cupcakes in an airtight container at room temperature for up to 3 days
Nutrition Facts
Calories: 350kcal
Carbohydrates: 42g
Protein: 7g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
