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Lawrence D. Smith

Fluffy Banana Caramel Cupcakes

Soft and fluffy banana cupcakes filled with homemade banana caramel and finished with creamy banana caramel frosting. Fresh banana slices and a final caramel drizzle add the perfect finishing touch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1½ cups 190g cake flour*
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs at room temperature
  • ¾ cup 150g caster/granulated sugar
  • ½ cup 115g unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ½ cup 120g Greek-style yogurt
  • 2 large bananas mashed
  • Homemade banana caramel sauce as needed for filling the cupcakes and drizzling over the finished cupcakes
For the Frosting
  • 4 cups 500g icing/powdered sugar
  • 1 cup 226g unsalted butter, softened
  • ¼ cup 80g homemade banana caramel sauce
  • 2 tablespoons milk
Homemade Cake Flour Substitute
  • 1½ cups 190g plain/all-purpose flour
  • Remove 3 tablespoons of the flour
  • Replace the removed flour with 3 tablespoons cornflour/cornstarch
  • Sift well

Equipment

  • 12-cup muffin tin
  • Muffin/cupcake cases
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cupcake corer or small knife
  • Wire cooling rack
  • Handheld or stand mixer fitted with a paddle attachment
  • Piping bag
  • Measuring cups and spoons
  • Kitchen scale, for gram measurements
  • Sifter, if making homemade cake flour

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 170°C/325°F/Gas 3, line a 12-cup muffin tin with muffin cases, and set the prepared pan aside.
  2. Combine the Dry Ingredients: Whisk the cake flour, baking powder, baking soda, and salt together in a bowl until evenly combined, then set aside.
  3. Mix the Eggs and Sugar: Whisk the eggs in a separate bowl, add the caster/granulated sugar, and continue whisking until the mixture is combined.
  4. Add the Wet Ingredients: Whisk the melted butter, vanilla extract, Greek-style yogurt, and mashed bananas into the egg mixture until everything is thoroughly combined.
  5. Form the Batter: Add the dry ingredients to the wet mixture and gently fold them in until incorporated, taking care not to overwork the batter.
  6. Fill the Cases: Divide the batter evenly among the prepared muffin cases, filling each case only about two-thirds full.
  7. Bake the Cupcakes: Bake for 15–20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
  8. Cool the Cupcakes: Leave the cupcakes in the muffin tin for 5 minutes, then transfer them to a wire rack and allow them to cool completely before filling and frosting.
  9. Core and Fill: Use a cupcake corer or knife to remove the centre of each cooled cupcake, then fill the cavities with homemade banana caramel sauce.
  10. Beat the Butter: Place the softened butter in a handheld or stand mixer fitted with the paddle attachment and beat on high speed until it becomes pale and creamy.
  11. Add Half the Sugar: Add half of the icing/powdered sugar and begin mixing on low speed, gradually increasing to high, until the frosting becomes light and smooth.
  12. Finish the Frosting Base: Add the remaining icing/powdered sugar and mix, beginning on low speed, until the sugar is smoothly incorporated.
  13. Add Caramel and Milk: Add the homemade banana caramel sauce and milk, then beat on high speed until the frosting is light and fluffy.
  14. Pipe the Frosting: Transfer the finished frosting to a piping bag and pipe it onto the completely cooled, caramel-filled cupcakes.
  15. Garnish and Drizzle: Finish the cupcakes with banana slices and drizzle additional homemade banana caramel sauce over the frosting.

Notes

  • Use eggs at room temperature as specified to help them combine smoothly with the other ingredients.
  • Mash the bananas before beginning so they are ready to incorporate into the batter evenly.
  • Fill the muffin cases only two-thirds full to leave room for the cupcakes to rise during baking.
  • Check the cupcakes with a toothpick after 15 minutes; they are ready when it comes out clean from the centre.
  • Allow the cupcakes to cool completely before coring, filling, and frosting them.
  • When making the cake-flour substitute, remove 3 tablespoons from 1½ cups (190g) all-purpose flour and replace it with 3 tablespoons cornflour/cornstarch, then sift well.
  • The banana caramel sauce is used in three places: inside the cupcakes, in the frosting, and as a finishing drizzle.
  • Leftover cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.
  • Frosted or unfrosted cupcakes can be frozen for up to 3 months; thaw them overnight in the refrigerator.
  • The cupcakes may be made 1 day ahead and stored covered at room temperature or in the refrigerator. Keep the prepared frosting covered in the refrigerator until needed.