Banana caramel cupcakes

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Discover the ultimate indulgence with our latest blog post: ‘Banana Caramel Cupcakes – A Sweet Symphony of Flavor!’ Dive into the delectable world of moist banana cupcakes adorned with luscious caramel frosting.

Learn how to create these irresistible treats with our step-by-step recipe and expert tips. Perfect for any occasion, from cozy evenings at home to festive celebrations, these cupcakes are sure to delight your taste buds and impress your guests. Join us on a journey of sweetness and sophistication as we explore the art of baking these heavenly creations.

HERE’S WHAT YOU NEED:

• 1/4 cup of milk
• 2 eggs
• 1/2 cup of butter
• 1 cup of sugar
• 2 cups of flour
• 1 teaspoon of baking soda
• 3 teaspoons of baking powder
• 3 banana’s – ripe and mashed
• 2 Ripe bananas to slice for topping
• Hershey’s caramel sauce

VANILLA FROSTING:

• 1 cup of butter – softened
• 4 cups of powdered sugar
• 1 teaspoon of vanilla
• 3 Tablespoons of ‘COFFEE MATE’ – Italian Sweet Cream flavor

TO TOP:

• Caramel drizzle
• Banana slices

COOKS TOOLS NEEDED:

• 12 count muffin tin
• Cupcake corer, or sharp knife
• Cupcake Liner
• Pastry bag
• Large fluted star tip

HERE’S WHAT YOU DO:

In the mixing bowl of a stand mixer, place the butter, and sugar, and mix on medium speed until light and fluff.  Add the eggs, and milk, and blend.  Add the flour, baking soda, and baking powder, and blend on low until mixed.  Add the mashed bananas, and blend until mixed.  Stop the mixer and scrape down the sides of the bowl, and blend again until well mixed. 

Line a 12 count muffin tin with cupcake liners, and fill the liners 3/4 full with the cupcake batter.  Place in the oven at 350 for 20 minutes, or until a toothpick comes out clean. Remove from the oven, and place on a wire rack to cool. 

Make the frosting:  In the mixing bowl, place the butter, powdered sugar, vanilla, and Coffee creamer.  Blend on low until completely mixed together, then turn mixer up, and mix until creamy and thick.  Scrape down the sides of the bowl, and blend.  Put the mixing bowl containing the frosting in the refrigerator until the cupcakes have completely cooled. 

When the cupcakes are cooled, using a cupcake corer, or a sharp knife, remove the center of each cupcake, and set the centers aside, do not discard!  Fill the center holes with the Hershey’s Caramel Sauce, then place the center core back in the cupcake.   (see photo)

Place the frosting in a pastry bag with a large fluted star tip, and pipe the frosting in an upward swirl on the cupcakes.  Drizzle with more caramel sauce on top of the frosting.  Slice the Banana’s and place a slice in the top of each cupcake.  Refrigerate the cupcakes until time to serve.  Enjoy!
NOTE:  A cupcake corer will remove the center of the cupcake, so that a filling, or sauce may be added.  If you don’t have a cupcake corer, you can use a sharp knife to remove the center, fill with the caramel sauce, and then place the center piece of cupcake back in the center.  When you frost the cupcake, you won’t see the center has been cut out and then placed back, but you will love it when you bite into the center, and taste the gooey caramel!