Description
These Banana Caramel Peanut Butter Cupcakes combine the rich flavors of ripe bananas, creamy peanut butter, and sweet caramel to create a decadent and moist treat. Perfect for dessert or special occasions, these cupcakes bring together a tender banana-infused cake base with a luscious peanut butter frosting topped with a drizzle of caramel sauce, offering a delightful balance of sweetness and nuttiness.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup sour cream or buttermilk
Peanut Butter Frosting
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1 tbsp milk (or more for desired consistency)
Topping
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Incorporate Bananas and Sour Cream: Mix the mashed ripe bananas and sour cream (or buttermilk) into the wet ingredients until fully combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, stirring just until combined to avoid overmixing.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Peanut Butter Frosting: In a mixing bowl, beat together the creamy peanut butter, powdered sugar, softened butter, and vanilla extract. Add milk a little at a time until you reach a smooth, spreadable consistency.
- Frost the Cupcakes: Once cupcakes have cooled completely, pipe or spread the peanut butter frosting evenly over each cupcake.
- Drizzle with Caramel Sauce: Finish by drizzling caramel sauce over the frosted cupcakes for a rich, gooey topping.
Notes
- You can substitute sour cream with buttermilk for a slightly tangier flavor in the cupcakes.
- If you prefer a stronger peanut butter flavor, increase the peanut butter in the frosting up to 3/4 cup, adjusting powdered sugar and milk accordingly.
- Store cupcakes in an airtight container at room temperature for up to 2 days; refrigerate for up to 5 days.
- For a homemade caramel sauce, gently melt sugar with a bit of water, then stir in cream and butter until smooth.
- Make sure cupcakes are completely cool before frosting to prevent melting the frosting.
