ats
tgh
I’ve been going caramel crazy lately. I made a ton of batches of both my Homemade Caramel Sauce and my Homemade Salted Caramel Sauce and have been topping EVERYTHING with it. I can’t help it. The stuff is addictive.
As great a topping as caramel sauce makes, there was no way in hell that was all I was gonna use it for. So to put my Homemade Caramel Sauce to better use, I swirled some into this banana bread and stuffed some inside these cupcakes. Those recipes were a caramel dream come true, but I still had loads of caramel sauce, so I thought “what the hell? Let’s bake more desserts!”
Banana Caramel Cupcakes with Caramel Cream Cheese Frosting
Ingredients
- 1 recipe of my Homemade Caramel Sauce
Banana Cupcakes:
- 1 and ½ cups all purpose flour
- 1 and ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 Tbsp vegetable oil
- ½ cup sour cream, room temperature
- 1 and ½ tsp pure vanilla extract
- 2 large eggs, room temperature
- 2-3 overripe large bananas, puréed or mashed (about 1 and ½ cups)
Caramel Cream Cheese Frosting:
- ½ cup Unsalted Butter, room temperature
- 1 (8 oz.) package full-fat cream cheese, room temperature
- 1 tsp pure vanilla extract
- 4 cups Powdered Sugar, sifted
- ¼ cup caramel sauce (recipe above)
- ¼ tsp salt
Optional Garnishes:
- Toffee Bits
- Extra Caramel Sauce
- Fresh Sliced Bananas
Instructions