Banana Caramel Cupcakes Recipe
Looking for a mouthwatering dessert? Try this Banana Caramel Cupcakes recipe! These cupcakes are moist, fluffy, and come with a delectable banana caramel sauce. They're finished with sweet banana frosting and a caramel drizzle, making them the perfect treat for any occasion.
Ingredients
For the Cupcakes
- 1 and 1/2 cups (190g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup (150g) caster/granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 cup (120g) Greek-style yogurt
- 2 large bananas, peeled and mashed
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter, softened
- 1/4 cup (80g) homemade banana caramel sauce
- 2 tablespoons milk
Instructions
- Preheat your oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with cases and set aside.
- Combine flour, baking powder, baking soda, and salt. Set this mixture aside.
- Whisk eggs, then add sugar, butter, vanilla, yogurt, and mashed banana. Blend until smooth, then fold in the dry ingredients.
- Evenly distribute the batter among the muffin cases, filling them 2/3 full.
- Bake for 15-20 minutes until a toothpick comes out clean from the center. Cool for 5 minutes in the pan, then transfer to a wire rack to cool before filling and frosting.
- Use a cupcake corer or knife to scoop out cupcake centers, and fill with banana caramel sauce.
