If you have a sweet tooth and love the harmonious blend of bananas, peanut butter, and caramel, then you are in for a treat with this Banana Caramel Peanut Butter Cupcakes Recipe. These cupcakes are the perfect balance of moist, fluffy banana cake infused with rich peanut butter frosting and a luscious caramel swirl that makes every bite a delightful experience. Whether you’re baking for a special occasion or just want to brighten your day with some indulgent homemade treats, this recipe brings together classic flavors in a cupcake that feels like a warm hug from the inside out.
Ingredients You’ll Need
The beauty of this Banana Caramel Peanut Butter Cupcakes Recipe lies in the simplicity and quality of its ingredients. Each component contributes uniquely to achieving the perfect texture, flavor, and color, ensuring your cupcakes come out irresistibly delicious every time.
- 1 1/2 cups all-purpose flour: The foundation for these cupcakes that gives them structure and tenderness.
- 1 tsp baking powder: Helps the cupcakes rise to a nice fluffy height.
- 1/2 tsp baking soda: Works with the acidic sour cream or buttermilk to enhance fluffiness and texture.
- 1/4 tsp salt: Balances sweetness and deepens overall flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moistness without overpowering other flavors.
- 1 cup granulated sugar: Sweetens the batter perfectly without being cloying.
- 2 large eggs: Provide structure and help bind all ingredients together.
- 1 tsp vanilla extract: Enhances all flavors with a warm, aromatic touch.
- 2 ripe bananas, mashed: The star ingredient that infuses natural sweetness and moisture.
- 1/2 cup sour cream or buttermilk: Adds acidity for tenderness and a slight tangy note.
- 1/2 cup creamy peanut butter: Brings in that beloved nutty richness, both in the batter and frosting.
- 1/2 cup powdered sugar: Sweetens the peanut butter frosting to creamy perfection.
- 1/4 cup unsalted butter, softened: Used in the frosting for smoothness and flavor.
- 1/2 tsp vanilla extract: Makes the frosting fragrant and inviting.
- 1 tbsp milk (or more): Adjusts the frosting’s consistency to your liking.
- 1/2 cup caramel sauce: Either store-bought or homemade, it delivers that gooey, buttery finish.
How to Make Banana Caramel Peanut Butter Cupcakes Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this dry mixture is key to your cupcakes’ texture. In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract, making sure everything is evenly combined. Stir in the mashed bananas and sour cream (or buttermilk) to bring moistness and flavor.
Step 2: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet banana mixture, folding gently until just combined. Avoid overmixing because you want your cupcakes to remain tender, not dense. The batter will be smooth with little lumps from the bananas, promising a wonderfully moist end result.
Step 3: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. The sweet aroma of bananas and vanilla filling your kitchen will tell you you’re on the right track!
Step 4: Prepare the Peanut Butter Frosting
While the cupcakes cool completely, make the peanut butter frosting. Beat together the softened butter and creamy peanut butter on medium speed until smooth. Gradually mix in the powdered sugar, then add the vanilla extract and milk, one tablespoon at a time, until your frosting is creamy and pipeable. This frosting is the crown jewel of your Banana Caramel Peanut Butter Cupcakes Recipe.
Step 5: Assemble with Caramel Swirl
Once the cupcakes have cooled, pipe or spread a generous layer of peanut butter frosting over each one. Finally, drizzle or swirl caramel sauce atop the frosting for that irresistible sticky-sweet finish. The combination of banana, peanut butter, and caramel is pure magic with every bite!
How to Serve Banana Caramel Peanut Butter Cupcakes Recipe
Garnishes
For an extra touch of wow, try sprinkling chopped roasted peanuts or a pinch of flaky sea salt on top of the caramel drizzle. These little accents add delightful texture contrast and highlight the peanut butter and caramel flavors beautifully.
Side Dishes
These cupcakes shine on their own but pair wonderfully with a simple glass of cold milk or a warm cup of coffee or tea. The creamy peanut butter frosting and banana base balance perfectly with a slightly bitter or refreshing beverage.
Creative Ways to Present
For celebrations, arrange the cupcakes on a tiered stand to impress your guests visually. You can also pipe the frosting with a star tip for elegant swirls and use caramel shards or banana chips as edible decoration. This boosts the sophistication of the Banana Caramel Peanut Butter Cupcakes Recipe without complicating the baking process.
Make Ahead and Storage
Storing Leftovers
You can store these cupcakes in an airtight container at room temperature for up to two days, but for optimal freshness, keep them refrigerated for up to five days. Just be sure to bring them to room temperature before serving, so the frosting regains its creamy texture.
Freezing
If you want to make these ahead or save some for later, they freeze beautifully. Wrap each cupcake individually in plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to three months without losing much of their original taste and texture.
Reheating
To enjoy previously frozen cupcakes, thaw them overnight in the refrigerator. If you prefer them warm, microwave for about 15 seconds, but avoid melting the frosting. This brings back the moistness of the cake while keeping the frosting delightful.
FAQs
Can I use natural peanut butter instead of creamy?
Absolutely! Natural peanut butter works well, but it may change the frosting’s texture slightly since it tends to be less smooth. You might need to add a bit more powdered sugar or milk to reach the perfect consistency.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free margarine and use dairy-free yogurt or a plant-based buttermilk substitute. Just make sure your caramel sauce is also dairy-free if you want to keep it fully vegan.
How ripe should the bananas be?
For the best flavor and natural sweetness, use bananas that are very ripe, with plenty of brown spots. They mash easily and provide maximum moisture and sweetness to the cupcakes.
Can I make caramel sauce from scratch?
Definitely! Homemade caramel sauce adds a lovely personal touch and lets you control the sweetness and consistency. Simply melt sugar over low heat until amber, then whisk in butter and cream carefully. Let it cool before drizzling.
What’s the best way to prevent the cupcakes from drying out?
Be careful not to overbake, and store the cupcakes properly in an airtight container. Adding sour cream or buttermilk to the batter also helps keep the cupcakes moist and tender.
Final Thoughts
There is something truly special about the way bananas, peanut butter, and caramel come together in this Banana Caramel Peanut Butter Cupcakes Recipe. It’s a treat that feels both familiar and exciting, perfect for sharing with friends or enjoying as a personal indulgence. I hope you’ll give this recipe a try and enjoy every sweet, gooey, and nutty bite as much as I do!
Print
Banana Caramel Peanut Butter Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Banana Caramel Peanut Butter Cupcakes combine the moist, flavorful sweetness of ripe bananas with creamy peanut butter and luscious caramel sauce. Perfectly fluffy cupcakes topped with a rich peanut butter frosting and a drizzle of caramel, they make an indulgent treat for any occasion.
Ingredients
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 and prepare pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, using a mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add bananas and sour cream: Mix in the mashed ripe bananas and sour cream (or buttermilk) until the batter is smooth and well combined.
- Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to keep the cupcakes tender.
- Fill cupcake liners and bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare peanut butter frosting: In a medium bowl, beat together the creamy peanut butter, powdered sugar, softened butter, vanilla extract, and milk. Adjust milk quantity to reach a spreadable consistency.
- Frost cupcakes: Once the cupcakes are completely cool, frost the tops with the peanut butter frosting using a spatula or piping bag.
- Drizzle caramel sauce: Finish by drizzling the caramel sauce generously over the frosted cupcakes for an irresistible finish.
- Serve and enjoy: Serve immediately or store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Notes
- Use very ripe bananas for maximum sweetness and moisture in the cupcakes.
- You can substitute sour cream with buttermilk if preferred; both help keep the cupcakes moist.
- The caramel sauce can be store-bought or homemade for a more personalized flavor.
- Store cupcakes in an airtight container to maintain freshness; refrigerate in warm climates.
- Let cupcakes cool completely before frosting to prevent the frosting from melting.
- For a nut-free version, omit peanut butter frosting and use an alternative frosting such as vanilla buttercream.
