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Banana Caramel Cupcakes

ByLizzy Mae Early


The Story:

         Last week, my kitchen was transformed into a studio.  There were bright lights, a huge camera along with a fabulous camera woman, and a reporter asking me questions as I baked.
I learned one important thing, I really need to practice talking and baking at the same time.

Banana Cakes:

2 ½ ripe bananas, mashed<

1 teaspoon baking soda
3 eggs
½ cup oil
1 teaspoon vanilla
¾ cup buttermilk
1 cup sour cream
1 ½ teaspoons cinnamon
Vanilla Cake Mix
(¼ cup flour for high altitude)
Caramel Infusion:
½ cup caramel sauce
¼ cup evaporated milk
Caramel Buttercream:
½ cup butter, softened
8 oz cream cheese
1 ½ teaspoon vanilla
¼ cup caramel
3-4 cups powdered sugar
Banana Chips Recipe
Directions:

1.Preheat oven to 350 degrees and line pans with cupcake liners (yields 26).

2.In a small bowl, mash bananas with baking soda.

3.In a large bowl, mix eggs, oil and vanilla.

4.Add buttermilk and sour cream, mix well.

5.Add cinnamon and cake mix and stir only until combined. (For easy mixing sift cake mix in to prevent lumps.)  Add mashed bananas and stir.

6.Fill liners ¾ full and bake for 14-18 minutes or until an inserted knife comes out clean

7. Caramel Infusion: Whisk caramel sauce and evaporated milk together.

8.As soon as cupcakes come out of the oven, use a squeeze bottle to fill cupcakes with sauce, or cut out a small “well” in each cupcake and spoon the caramel mixture in.  (The caramel will soak into the cake, so don’t make a deep well unless you want hollow cupcakes.)

9. Caramel Buttercream: Beat butter and cream cheese until smooth.  Add powdered sugar, vanilla and caramel.  Adjust consistency using powdered sugar and caramel.

10.Pipe onto cooled cupcakes and top with banana chips and caramel sauce.

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20 Comments

  1. Mmm. I love bananas so much. Definitely saving this recipe for later (maybe even this week).

    Curious about why banana chips instead of fresh bananas. Any reason in particular or just because it goes well with this cupcake?

  2. Fresh banana slices would be great! I just wanted something that would not turn brown while I waited to serve them.

  7. Lovely…3 questions: why oil in the batter? can butter be used instead? the caramel in the icing…is that caramel sauce or something else?
    Thanks! You are so wildly imaginative with your recipes. Love, love, love your site and can only imagine what your kitchen is like on any given day!
    –Laurie

  8. Laurie- Oil just keeps the batter light. I have never used butter in a cake mix recipe, but let me know how that goes. And yes, it is caramel sauce in the buttercream. Good luck!

  9. Can you use an electric mixer to mix the cake ingredients? If not, why is that?

  11. Hi Lizzie, I love your recipes.. for a while i was making one of your recipes a week (at least)! I love trying all of your creations. I can’t wait for your COOKBOOK! 🙂 Anyways I was wondering if you have ever tried replacing applesauce for oil in your cakes?? How do you think it’d turn out?

  12. I have used applesauce for oil in muffins and it works wonderfully, so I’m sure it would be the same with cupcakes. But putting it in chocolate based cupcakes makes me a little nervous. Start by using half oil half applesauce. Let me know how they turn out!

  13. They turned out great! I did 1/4 cup oil and 1/4 cup unsweetened applesauce, maybe next time I’ll try all applesauce. Thanks Lizzy

  14. Just made these tonight, I was wondering why they came out of oven and fell. 🙁 they look all sunken? I followed directions correctly..I’m sad now..

  15. Im trying your recipes for the first time 🙂 cant wait to try this one!

    What do you mean: (¼ cup flour for high altitude… Also can i use something besides buttermilk?

    Thanks!

  19. Ive made these several times and i love the flavor of them! My only problem is that mine end up sinking? Instead of being nice and fluffy like the way yours look in the picture. What am I doing wrong?

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