Salted Caramel Banana Cupcakes Recipe

These salted caramel banana cupcakes are tender, fluffy, and full of banana flavor. They are topped with salted caramel buttercream and finished with a caramel drizzle for a sweet, salty, and comforting homemade dessert.

Ingredients

Cupcakes

• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 10 Tbsp unsalted butter, at room temperature
• 1 cup light brown sugar
• 1/2 cup sugar
• 2 Tbsp bourbon (optional)
• 2 tsp vanilla extract
• 2 large eggs, at room temperature
• 1 cup mashed ripe banana
• 3/4 cup low-fat buttermilk, at room temperature

Frosting

• 1 1/2 cups unsalted butter, at room temperature
• 1 tsp salt
• 1 1/2 tsp vanilla extract
• 4 1/2 cups powdered sugar, divided
• 5 Tbsp salted caramel sauce

Topping

• 6 Tbsp salted caramel sauce

Instructions

1. Preheat the oven to 350°F. Line two 12-cup standard muffin pans with baking cups. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
2. In a large mixer bowl, beat the butter, brown sugar, and sugar on medium speed until soft and creamy. Beat in the vanilla and bourbon, if using. Add the eggs one at a time, beating until combined after each addition.
3. Combine the mashed banana and buttermilk in a small bowl. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the banana mixture. Begin and end with the flour mixture, mixing just until combined.
4. Use a medium cookie scoop lightly coated with nonstick spray to fill each baking cup about two-thirds full with batter.
5. Bake for 18 to 20 minutes, or until the cupcake tops spring back when gently touched and a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pans on wire racks for 2 minutes, then remove them from the pans and cool completely before frosting.
6. To make the frosting, beat the butter and salt in a large mixer bowl on medium speed until smooth. Beat in the vanilla. Add 2 1/2 cups powdered sugar and mix on low speed until incorporated. Mix in the salted caramel sauce, then add the remaining 2 cups powdered sugar. Increase the speed to medium and beat for 1 minute, until light and airy.
7. Transfer the frosting to a large piping bag fitted with an open star tip and pipe swirls over the cooled cupcakes. Chill the cupcakes for 20 minutes before drizzling with salted caramel sauce.
8. Store leftover cupcakes covered in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.

Make Ahead: The salted caramel sauce can be made several days ahead and chilled before using. Let it soften slightly if needed before adding it to the frosting or drizzling it over the cupcakes.

Serving Tip: These cupcakes taste best when the cake is soft and the frosting is creamy, so allow chilled cupcakes to sit at room temperature briefly before serving.