Banana and caramel work so well together to create this delicious cupcake!
These cupcakes are moist and topped with a rich caramel frosting. If you have extra caramel you can drizzle it on top!
I've always like banana anything. I like that they're mushy and sweet at the same time. I honestly love anything sweet so this is a perfect fruit for me.
The banana not only give natural sweetness, but also moisture, resulting to a light and fluffy cupcake.
When you cool your caramel for the frosting stir it every two minutes. You don't want it to solidify to much. If your caramel isn't flowing like lava, and it's a little crystalized.
That's okay! Just add it to your mixing bowl and beat it with the powdered sugar as instructed. Then add 3 - 31/2 tablespoons of whole milk to make it a frosting constancy. Keep adding more or less powdered sugar/water as needed.
|Level: 👩🏽🍳|Time: 1 hour| Serves: 18 cupcakes|
2 cups all -purpose flour
1 teaspoon baking soda
3 large bananas
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/2 cup buttermilk
1 cup brown sugar
1/2 cup butter, cut into small chunks
1/4 cup whole milk
2 1/2 cups frosting
If need be: 3 tablespoons whole milk
Preheat your oven to 350 degrees F. Line a muffin tin or two with 18 cupcake wrappers.
Whisk together your flour and baking soda. In an electric mixer cream your butter and both sugars. Slowly add in your eggs, sour, cream and mashed bananas. Add in all your flour mixture followed by your buttermilk.
With a cookie scoop, drop your batter into prepared liners. Bake for 20 minutes.
Meanwhile melt your brown sugar, butter and milk until it bubbles and foams up. Cool down to room temperature and then add it to an electric mixer. Pour your powdered sugar and beat to combine. If your caramel is not flowing like lava when you added it to your bowl add in the optional 3 tablespoons of milk. Frost onto cool cupcakes and serve.
-The Bored Baker 👩🏽🍳