These Banana Caramel Cupcakes are an irresistible combination of flavors and textures. Soft and fluffy banana cupcakes are filled with gooey homemade salted caramel and topped with a silky, rich cream cheese frosting. The sweetness of ripe bananas paired with the salty kick of caramel creates a perfectly balanced treat that will have everyone asking for seconds. Each bite delivers a delightful combination of comforting banana flavors and indulgent caramel, making this dessert a true crowd-pleaser.
Why You’ll Love This Recipe
What makes these Banana Caramel Cupcakes so irresistible is the combination of simplicity and decadence. The banana cupcakes are light and fluffy, while the salted caramel adds a rich, gooey surprise in the center that contrasts perfectly with the creamy frosting. The best part? You can customize this recipe with your choice of dairy or non-dairy ingredients, making it versatile for various dietary needs. The recipe is easy to follow, and despite how indulgent they taste, these cupcakes come together in no time. You’ll love how they stay moist and flavorful, with the perfect amount of sweetness balanced by the cream cheese frosting.
The Perfect Occasion
These Banana Caramel Cupcakes are perfect for any occasion where you want to impress without too much effort. Whether it’s a birthday party, family gathering, or even a casual weekend treat, these cupcakes are guaranteed to be a hit. They’re ideal for bringing to potlucks, baby showers, or even as a sweet treat for a work event. The moist banana base combined with the luxurious salted caramel filling makes them a memorable dessert that suits celebrations both big and small.
Decoration Tips
For a polished and professional look, pipe the cream cheese frosting onto each cupcake using a round nozzle to create a smooth, domed swirl. You can also drizzle some extra salted caramel over the top for a shiny, caramel-glazed effect. To take it up a notch, garnish with a small banana slice or a sprinkle of cinnamon. If you're feeling extra creative, you can add a light dusting of powdered sugar for a subtle snowy effect or top with a tiny piece of caramel candy for an added touch of elegance.
Salted Caramel Ingredients
- 200g (1 cup) Sugar (cane or castor)
- 80g Butter (1/3 cup, room temperature, any butter of choice)
- 125ml (1/2 cup) Heavy Cream, warm (any cream of choice)
- 1/2 tsp Sea Salt
Salted Caramel Method
- In a saucepan, add all the sugar to make a dry caramel.
- Let the sugar melt slowly over low heat until it turns an amber caramel color, stirring occasionally for even heat distribution.
- Once the sugar is fully dissolved and golden brown (not too dark), add a few knobs of butter and stir with a heatproof spatula until combined.
- Slowly pour in the warm heavy cream in a steady stream, stirring constantly.
- Let the caramel boil gently on low heat for about 1 minute before removing from the heat.
- Stir in the sea salt and mix well.
- Transfer the caramel to a heatproof container and cover the surface with cling film. Refrigerate for up to 2 weeks.
Banana Cupcake Ingredients (Makes 10-12 Cupcakes)
- 120ml (1/2 cup) Unsweetened Milk (any type of milk of choice)
- 1 tablespoon White Vinegar or Lemon Juice
- 225g (1 cup) 3-4 Ripe Bananas, mashed
- 70g (1/3 cup) Light Brown Sugar
- 100g (1/2 cup) Sugar (cane or castor)
- 120ml (1/2 cup) Oil (vegetable or sunflower)
- 2 tsp Vanilla Extract
- 250g (2 cups) All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon Powder
Banana Cupcake Method
- Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
- In a large mixing bowl, combine the milk and vinegar, then add the mashed bananas, oil, both sugars, and vanilla extract. Whisk until the sugar is fully dissolved.
- In a separate bowl, mix the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well combined.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Cream Cheese Frosting Ingredients
- 170g (3/4 cup) Butter (any butter of choice, room temperature)
- 170g (3/4 cup) Cream Cheese (any plain cream cheese of choice, room temperature)
- 2 tsp Vanilla Extract
- 100g (2/3 cup) Powdered Sugar
Cream Cheese Frosting Method
- In a large mixing bowl, whip the butter and powdered sugar using an electric mixer or paddle attachment for about 5 minutes until the mixture is light and fluffy.
- Add the room-temperature cream cheese and vanilla extract, and continue mixing for another minute until smooth.
- Transfer the frosting to a piping bag fitted with a round nozzle, and frost the cooled cupcakes generously.
Enjoy!
These Banana Caramel Cupcakes are a delightful combination of flavors that will have everyone asking for the recipe. Perfectly moist banana cupcakes, filled with gooey salted caramel, and topped with a tangy cream cheese frosting. Each bite is an explosion of flavor, ensuring these cupcakes are a memorable treat for any occasion!