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If I had to choose a favorite fruit, it would be bananas. They’re good by themselves or with peanut butter, they’re good as bread and even as cupcakes! These salted caramel and banana cupcakes are to. die. for. Especially if you’re a banana lover like I am.
To make the banana cupcakes:
1. Preheat your oven to 350F
2. Grab a bowl and add your flour, cornstarch, baking soda, and salt. Mix well.
3. Mix sugar, butter, and 1T of the vegetable oil.
4. Add the egg and egg whites, blend them together.
5. Add in the mashed bananas, blend some more (until combined).
6. Add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, alternating between the two until all blended.
7. Fill cupcake liners 3/4 way full, and bake for 15 to 20 minutes. Use a toothpick to poke the cupcake and check that they’re done – if the toothpick comes out clean, they’re ready.
10. Let these completely cool before frosting!
To make the salted caramel frosting:
1. Combine powdered sugar, softened butter, vanilla, 1T milk, and 1/4C melted caramel to mixing bowl. Beat on low speed until powdered sugar, butter, vanilla, and caramel extract are well mixed.
2. Turn mixer up to medium-high and scrape the sides and bottom of your mixing bowl often.
3. When completely mixed, the frosting may appear dry. If this happens, add more milk, 1T at a time until frosting is perfect.
After frosting the cupcakes, drizzle with caramel and top with a pinch of salt if you’d like.
Salted Caramel and Banana Cupcake Recipe
Ingredients
Banana Cake Ingredients
- 2 ripe bananas mashed
- 1 1/2 cups flour
- 3 tablespoons cornstarch
- ½ teaspoon baking soda
- ¾ cup sugar
- ½ cup unsalted Butter softened, but not melted unsalted butter
- ½ cup buttermilk or substitute
- 1 tablespoon oil
- ¼ teaspoon salt
- 1 egg room temperature
- 2 egg whites room temperature
- 2 teaspoons vanilla extract
Salted Caramel Frosting Ingredients
- 4 cups powdered sugar
- 2 sticks unsalted butter softened
- 2 teaspoons vanilla
- 1 tablespoon milk
- Ghirardelli Caramel for drizzle
- Pinch sea salt
Instructions
To make the banana cupcakes:
- Preheat your oven to 350F
- Grab a bowl and add your flour, cornstarch, baking soda, and salt. Mix well.
- Mix sugar, butter, and 1 tablespoon of the vegetable oil.
- Add the egg and egg whites, blend them together.
- Add in the mashed bananas, blend some more (until combined).
- Add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, alternating between the two until all blended.
- Fill cupcake liners 3/4 way full, and bake for 15 to 20 minutes. Use a toothpick to poke the cupcake and check that they're done - if the toothpick comes out clean, they're ready.
- Let these completely cool before frosting!
To make the salted caramel frosting:
- Combine powdered sugar, softened butter, vanilla, 1 tablespoon milk, and ¼ cup melted caramel to mixing bowl. Beat on low speed until powdered sugar, butter, vanilla, and caramel are well mixed.
- Turn mixer up to medium-high and scrape the sides and bottom of your mixing bowl often.
- When completely mixed, the frosting may appear dry. If this happens, add more milk, 1 tablespoon at a time until frosting is perfect.
- After frosting the cupcakes, drizzle with caramel and top with a pinch of salt if you'd like.
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
How many cupcakes does this recipe yield?
About 12 :)
The instructions say to add the melted caramel but I don’t see it listed on the ingredients. I only see the caramel for drizzle.