These Banana and Caramel Cupcakes are a delicious twist on classic banana bread, offering a perfectly sweet and indulgent treat. The combination of ripe bananas and smooth caramel creates a moist and flavorful dessert that’s easy to whip up. Whether you’re using up your last banana or just craving something sweet, these cupcakes are sure to hit the spot.
Why You’ll Love This Recipe
These cupcakes are not only incredibly easy to make but also packed with rich flavors. The ripe banana adds natural sweetness and moisture, while the swirl of caramel elevates them to a whole new level. They are perfect for a quick snack, a casual dessert, or even a fancy treat for special occasions. Plus, they’re ideal for using up overripe bananas you may have on hand.
Perfect Occasion
Serve these cupcakes at brunch, family gatherings, or as a simple weeknight dessert. They’re versatile enough to be a hit at both casual get-togethers and more formal events. Plus, they’re an excellent addition to bake sales or as a gift for friends and neighbors.
Decoration Tips
For an extra special touch, you can drizzle additional caramel over the top or add a sprinkle of powdered sugar. If you want to make them even more decadent, try adding a dollop of whipped cream or a sprinkle of cinnamon before serving. For a crunch, top with crushed nuts like pecans or walnuts.
Ingredients:
- 110g all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
- 1 ripe banana, mashed
- 65g granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 50g vegetable oil (canola, sunflower, or similar)
- 1 cup caramel sauce
Instructions:
- Preheat your oven to 180°C (350°F) and line 6 cupcake wells with paper liners.
- In a small bowl, mash the banana and combine it with the sugar, egg, oil, and vanilla extract. Stir until smooth.
- In another bowl, whisk together the flour, salt, and baking powder. Gradually fold the dry ingredients into the banana mixture until well combined.
- Divide the batter evenly between the 6 cupcake liners.
- Add a teaspoon of caramel sauce to the center of each cupcake. You can swirl it in using a toothpick or piping bag if you prefer a more elegant design.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely before serving.
Enjoy your delicious homemade banana and caramel cupcakes!
