Banana cupcakes with a caramel surprise inside are topped with a caramel and banana buttercream.
Photos Updated April 2014
Originally posted February 11, 2009 – I found myself with a bunch of ripe bananas a few weeks ago, and just had to remake this cupcake recipe from the archives. You can never have too many ideas for recipes with overripe bananas, in my opinion!! I loved the caramel in the center of the cupcakes, but they do harden up a little bit, so if you are looking for a soft caramel center, I would suggest filling them with a caramel sauce or dulce de leche after they are baked. And I’ve updated the frosting recipe since first posting several years ago, and I think that this frosting is pretty amazing. There is caramel and banana in the frosting!! These are a delicious way to use those bananas up!
I feel like I’m cheating or something. I do realize that Valentine’s Day is only a few days away, and that I should be posting about delicious chocolate or other Valentine’s treats like this or this. But I’m not. Needless to say, I haven’t baked anything in the last few weeks. I wanted to post about something sweet today, so into the archives of photos I went, and there was no chocolate to be found – at least nothing worthy of this special day of love.
So these may not be worthy to serve on Valentine’s Day, but my special Valentine sure did love these when I made them. But you really can’t go wrong with bananas and caramel!! They reminded me a lot of a “fancier” banana bread – the banana flavor comes through well in the cupcake, and the frosting is very buttery, so it made me think of a slice of banana bread with a nice slather of butter on top. I wish the caramel would have come through a little better, but it was still there in the background.
Another great way to use up those browning bananas!!
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Banana cupcakes with a caramel surprise inside are topped with a caramel and banana buttercream.
Ingredients
- 12 ounces (3 sticks) butter, at room temperature
- 1 1/4 cups sugar
- 1 cup mashed ripe banana
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 3/4 cups flour
- 1/2 cup plus 2 tablespoons milk
- 3 large eggs, separated
- One bag (5.5 oz) soft caramels
- 4 1/4 cups powdered sugar
- caramel sauce, for topping, if desired
Instructions
- Preheat the oven to 350F. Line 2 12-count muffin tins with 18 liners.
- In a large bowl or the bowl of a stand mixer, beat 4 oz. (1 stick) of the butter with 1 cup of the sugar until light and fluffy, 4-5 minutes. Add 3/4 cup of the bananas, the banking powder and 1/2 teaspoon of the salt and beat until smooth. Add in 1 cup of the flour and mix just until combined. Add in 6 tablespoons of the milk and the remaining 3/4 cup of flour and mix until combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/4 cup of sugar on high speed and continue to beat until stiff, glossy peaks form. Gently fold the egg whites into the batter until no white streaks remain.
- Fill each of the cupcake liners about 3/4 full. Cut 9 of the caramels in half and add one piece to the center of each cup of batter. Bake in the preheated oven until the top springs back when touched, about 25 minutes. Allow to cool completely.
- While the cupcakes are baking, add the remaining caramels to a heavy saucepan. Add the remaining 1/4 cup of milk, 1/4 cup of bananas and 1/4 teaspoon of salt and cook over medium heat until the caramels are melted.
- In the bowl of an electric mixer, beat the egg yolks and 1/4 cup of the powdered sugar until thick, about 3 minutes. Slowly beat in the caramel mixture, then transfer the mixture back to the saucepan. Cook over medium-low heat, stirring constantly, for about 1 minute. Transfer to a bowl and refrigerate until cool.
- In the bowl of a stand mixer, beat the remaining 8 oz (2 sticks) of butter at high speed until fluffy, about 5 minutes. Turn the mixer to low and slowly add in the cooled caramel mixture, then slowly beat in the remaining 4 cups of powdered sugar. Beat on high until light and fluffy.
- Pipe the frosting onto the cooled cupcakes and drizzle with caramel sauce, if desired.
Notes
adapted from Every Day with Rachael Ray September 2008
mikky says
February 12, 2009 at 2:18 amgreat idea for valentine’s day… hope all is well with you and your new angel… 🙂
noble pig says
February 12, 2009 at 3:30 amI don’t think you can go wrong wit these, they would work for me for Valentine’s.
Elyse says
February 12, 2009 at 3:59 amwow, you’ve really done it. i’m not a steak-girl and you have me wanting to try steak. i also happen to…how, do i put this nicely…not be bananas’ biggest fan, but your cupcakes have me wanting to try bananas too! again, this is a testament to the power of your yummy looking goodies!
Claire says
February 12, 2009 at 4:08 amWell, I certainly think they’re Valentine’s Day worthy! Why must it be chocolate???
Ning says
February 12, 2009 at 4:56 amI would love to have a bite of these any day – valentines day or not!
Ben says
February 12, 2009 at 12:37 pmEven if it is cheating, it still looks and sounds delicious. I don’t care for Valentine’s Day, but I would gladly eat those cupcakes. 🙂
bbaking says
February 12, 2009 at 1:17 pmmmm I love banana cakes!
I expect that lovely little lady of yours will take up some of the baking time now?
kat says
February 12, 2009 at 1:28 pmGreat flavor combination
Maria says
February 12, 2009 at 3:57 pmI am glad you posted these cupcakes! They look fantastic!! Happy V-day to you!
Ingrid says
February 12, 2009 at 4:34 pmLooks good to me. I don't care of chocolate cakes so this is more to my taste.
I have a banana cake in the freezer. I'm going to use "your" frosting when I defrost it! Dumb question but do I take it out & defrost in the fridge or counter? Now that I'm thinking about it I'm not sure. THX!
~ingrid
Michelle says
February 12, 2009 at 7:13 pmSure why not caramel and bananas for Valentine’s day? Hope you have a good one! 🙂
Grace says
February 12, 2009 at 9:34 pmyou’re not cheating–these are more than enough to fulfill me. heck, all you had to say was caramel. 🙂
Elizabeth says
February 13, 2009 at 12:00 amThat flavor combo looks great!
Brilynn says
February 13, 2009 at 4:47 amThose are totally worthy of being served on Valentine’s Day or any day!
n.o.e says
February 13, 2009 at 5:17 amWell, my Valentine is allergic to chocolate; he’d no doubt love these cupcakes though! They look great.
Nancy
Paula says
February 13, 2009 at 6:52 amBananas with caramel?!!! Sign me up! If this is cheating, have at it! YUM! Sending sleep wishes your way!
Patricia Scarpin says
February 13, 2009 at 11:45 amI love finding new ways of baking with bananas, Deb – and you are so right, they are terrific with caramel!
These look really delicious.
Rosie says
February 13, 2009 at 3:07 pmI think these cupcakes are just perfect for valentine’s Day!
Rosie x
Donna-FFW says
February 13, 2009 at 8:47 pmThese are beautiful and I bet they taste fantastic. So delicious!!! Great flavor combination!
glamah16 says
February 17, 2009 at 1:40 amI love the flavor combo. Nice change for chocolate.Hope the V Day was special.
Bren says
February 18, 2009 at 5:39 amwhat pretty cupcakes!
Kevin says
February 20, 2009 at 2:35 amThe caramel and banana combo sounds great!
Brighton says
November 11, 2009 at 2:41 amI made these and they were amazing! I'm making the chocolate ganache cupcakes next.
Thanks for the recipes 🙂
Catherine says
April 27, 2014 at 2:42 pmWonderful cupcakes!!! Blessings, Catherine xo
Laura (Tutti Dolci) says
April 29, 2014 at 10:12 amLove that caramel drizzle, beautiful cupcakes!
dina says
April 29, 2014 at 3:21 pmthis looks delicious! I love the hidden caramel!
Matt Robinson says
April 30, 2014 at 4:57 pmMy favorite flavors in one bite, these are awesome, so glad you re-posted these!
Nancy Caron says
May 2, 2014 at 10:31 amOMG! Just made these— what a fantastic recipe! These are out of this world! Thanks so much for sharing. It’s certainly a keeper, I’ll tell ya.
Deborah says
May 2, 2014 at 11:11 amso glad you liked them!!
Phi @ The Sweetphi Blog says
May 3, 2014 at 6:44 pmUm, yes and yes, these look super amazing. Caramel? Banana? Buttercream? The combo sounds super amazing!
Chels R. says
May 19, 2014 at 4:23 pmWhat a great way to use up those ripe bananas!