bake time: 12-15 min | rest time: 45 min | total time: 1.5 hrs
In a world of vanilla cupcakes and banana muffins, there is a special place in my heart for these salted caramel banana cupcakes! I love my salted caramel sauce and if you’ve tried it, you know exactly why. It is the best combination of sweet and salty and pairs perfectly with everything – I couldn’t help myself thinking up a new recipe to add it to. These Salted Caramel Banana Cupcakes came to me in a dream and I really mean it when I tell you that they taste like one too. The moist texture of the cupcake, the tangy cream cheese topping and my favorite caramel sauce all in one recipe?! Yes, please!
If you’re looking for a delicious twist on classic cupcakes, these Salted Caramel Banana Cupcakes are just the thing! You’re going to love them because they combine the natural sweetness of ripe bananas with the indulgence of my homemade salted caramel sauce. Whether you’re perfecting your baking skills or in the mood to make something sweet for someone you’re sweet on – this is a recipe you need to try! Did I mention they are egg-free and can easily be made dairy-free as well? Let’s start baking!
Click here to get the full recipe and instructions for how to make my infamous Salted Caramel Sauce!
I have made a whole separate blog and recipe card for how to make salted caramel sauce here. I dive into all the extra details of how to make this delicious sauce. How to store the extra, how to reheat and more. To make your homemade salted caramel, start by heating sugar in a medium-sized saucepan. Cook over medium heat, letting the sugar dissolve and caramelize to a rich golden brown. Once melted, add in the butter gradually and stir continuously. Slowly pour in the warm heavy cream, and allow the sauce to boil on low heat for about a minute. Remove from heat, stir in the sea salt, and let the salted caramel sauce cool.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the milk, vinegar, mashed bananas, vegetable oil, and both sugars until fully combined. In a separate bowl, mix the all-purpose flour, baking soda, cinnamon, and salt. Slowly combine the dry ingredients with the wet ingredients, stirring until smooth. Fill each cupcake liner about two-thirds full with batter. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling and frosting.
Grab your stand mixer with the paddle attachment or an electric hand mixer and whip the butter and powdered sugar on medium speed. Do this for about 5 minutes or until fluffy. Add the softened cream cheese and vanilla extract and continue mixing until the frosting is smooth and creamy.
Once the cupcakes have fully cooled, frost the cupcakes with the cream cheese frosting using a piping bag and round nozzle. Fill the middle with salted caramel sauce over the frosting for an extra decadent finish. For an added touch, sprinkle a little sea salt or top with a banana slice or chocolate chips.
Absolutely! These salted caramel cupcakes are already egg-free, and can easily be made dairy-free by using dairy-free products for the milk, cream cheese and butter. You can use coconut cream for the salted caramel sauce. For gluten-free cupcakes, substitute the all-purpose flour with a gluten-free baking blend.
These cupcakes are designed to make the most of ripe bananas, which add natural sweetness and moisture. While bananas are key for flavor, you can experiment with other mashed fruits like applesauce or pumpkin puree, but the taste and texture may vary.
If you don’t want to use caramel sauce, you can substitute it with chocolate ganache, fruit jam, peanut butter, or even Nutella for different flavor combinations. You can also omit the filling and just use the cream cheese frosting on top.
Stored in an airtight container in the refrigerator, these cupcakes will stay fresh for 3-4 days. Bring them to room temperature before serving for the best texture and flavor.
Absolutely! Simply adjust the baking time. Mini cupcakes will take about 10-15 minutes to bake. Keep an eye on them to prevent overbaking.
Yes, the cupcakes are delicious on their own. You can also try different toppings like whipped cream, chocolate frosting, or a simple dusting of powdered sugar for a lighter option.
Yes, adding chopped nuts (like walnuts or pecans) or chocolate chips would add extra texture and flavor. Fold them into the batter before baking.
These salted caramel banana cupcakes are perfect for any occasion, whether you’re celebrating a birthday, holiday, graduation or just in the mood for something sweet! Topped with a tangy cream cheese frosting, the combination of sweet banana and salted caramel is perfectly balanced. This recipe is very easily customizable, quick to make and simple to follow with your everyday kitchen staples!
Don’t forget to leave a comment and rating if you tried this recipe!
One Response
Meu Deus!!!!! Sou louca por caramelo. 🤩🤩🤩🤩🤩🤩