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
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 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.
