By Bea Hackett
Banana Caramel crunch cupcakes
13 steps
Prep:20minCook:20min
Updated at: Sat, 16 Mar 2024 03:36:55 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories687.2 kcal (34%)
Total Fat38 g (54%)
Carbs82.7 g (32%)
Sugars65.2 g (72%)
Protein9 g (18%)
Sodium263 mg (13%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the CupCakes
1 ½ cupsall-purpose flour
¾ cupgranulated sugar
½ tspbaking soda
½ tspsalt
½ cupunsalted butter
melted
2eggs
large
2bananas
ripe, mashed
1 tspvanilla extract
¼ cupsour cream
For peanut butter frosting
1 cupsmooth peanut butter
½ cupunsalted butter
at room temperature
3 cupsconfectioners’ sugar
sifted
1 tspvanilla extract
3 Tbspmilk
or as needed
For Carmel sauce
For Garnish
Instructions
For cupcakes
Step 1
Preheat the oven to 350°F (177°C) and line a muffin tin with paper liners.
Step 2
In a large bowl, mix together flour, sugar, baking soda, and salt.
Step 3
In another bowl, whisk the melted butter, eggs, mashed bananas, vanilla, and sour cream until combined.
Step 4
Add the wet ingredients to the dry ingredients, mixing until just combined.
Step 5
Fill each cupcake liner 2/3 full and bake for 20 minutes or until a toothpick comes out clean.
Step 6
Let them cool completely before frosting.
For peanut butter frosting
Step 7
Beat the peanut butter and butter together until creamy.
Step 8
Gradually add the confectioners’ sugar and beat until the mixture is fluffy.
Step 9
Mix in the vanilla, then add milk until you reach your desired consistency.
Caramel sauce
Step 10
Heat sugar in a saucepan over medium heat, stirring constantly.
Step 11
Once fully melted, add the butter and stir until melted.
Step 12
Slowly drizzle in heavy cream while stirring, and allow the mixture to boil for a minute before removing from heat.
Step 13
Stir in a pinch of salt and allow the caramel to cool before using.
Notes
1 liked
0 disliked
Makes leftovers
Moist
Special occasion
Sweet
