Salted Caramel Banana Cupcakes
These Salted Caramel Banana Cupcakes are about to become your new favorite dessert! Soft, moist, and filled with a rich salted caramel sauce they are topped with just the right amount of cream cheese frosting. They are delightfully balanced between sweet and salty and are light and airy leaving your sweet tooth feeling satisfied. Whether you're baking for a special occasion or just because this easy salted caramel cupcake recipe will be a hit with everyone!
Yield: 12 cupcakes
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Equipment
- 12 cup Cupcake Pan
Ingredients
Salted Caramel Sauce Ingredients
- 200 g Cane Sugar*
- 80 g Butter* soft
- 125 ml Whipping Cream* warm
- ½ tsp Sea Salt
Banana Cupcakes Ingredients
- 120 ml Milk*
- 1 tbsp Lemon Juice*
- 225 g Ripe Bananas mashed (about 3-4 bananas)
- 70 g Light Brown Sugar
- 100 g Cane Sugar*
- 120 ml Vegetable Oil
- 250 g All Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 tsp Cinnamon Powder
Cream Cheese Frosting Ingredients
- 170 g Butter* cut into cubes
- 170 g Cream Cheese* room temp
- 2 tsp Vanilla Extract
- 100 g Powdered Sugar sifted
Instructions
Salted Caramel Sauce Instructions
- Add all the sugar to a medium sized saucepan to make a dry caramel.
- Let the sugar melt on low heat to an amber caramel color. This can take a few minutes,
- Stir occasionally with a spatula if needed for even heat distribution.
- When sugar is completely dissolved & golden brown (not dark), add a few knobs of butter at a time and stir with a heatproof spatula.
- Pour warm heavy cream in a slow stream and mix until fully combined.
- Allow the caramel to boil on low heat for a minute, remove from heat.
- Add salt & stir.
- Store in a heatproof container and cover the surface with cling film. Refrigerate for up to 2 weeks.
Banana Cupcakes Instructions
- Preheat the oven to 350f (175C). Line a cupcake tray with cupcake liners.
- Combine milk and vinegar in one bowl. Let it sit for 10 minutes until it is slightly curdled.
- Add mashed banana, oil, and both sugars to the milk.
- Mix with a hand whisk until sugar is dissolved.
- Mix dry ingredients into liquid ingredients, stir until fully combined.
- Fill the cupcake liners about two-thirds full with batter and bake for 12-15 minutes.
Cream Cheese Frosting Instructions
- Whip butter & powdered sugar in a mixing bowl using an electric whisk or a paddle attachment for 5 min until fluffy & creamy.
- Add cream cheese & vanilla.
- Mix for 1 minute until the frosting is smooth.
- Use a round nozzle fitted in a piping bag to frost cupcakes as shown. I have used ateco #804 piping tip.
- Fill the middle with salted caramel sauce.
- Store 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.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar.
- Butter: Dairy-free salted butter sticks or any butter of your choice.
- Whipping Cream: Dairy-free unsweetened whipping cream / Coconut cream from a can of coconut milk for a vegan version or any full-fat whipping cream of choice.
- Cream Cheese: Dairy-free cream cheese or any plain full-fat cream cheese of your choice.
- Cane Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.