Move over banana bread! This recipe for moist and fluffy brown butter banana caramel cupcakes are the best way to use up those ripe bananas you have sitting on your counter. Filled with homemade caramel and topped with a homemade fluffy caramel buttercream.
Y’all, I’m so excited to share this recipe today! These cupcakes are flavor packed, fluffy and moist. Using brown butter in anything really is the best! Don’t let the step of browning the butter intimidate you, it’s worth the extra bit of work!
These cupcakes are:
- Fluffy
- Moist
- Easy to make
- Packed with caramel
- Delicious nutty flavor from the brown butter
- So delicious
Ingredients for banana caramel cupcakes:
- Unsalted Butter: Browning the butter adds an extra depth of flavor to the cupcakes
- Sugar: Just the right amount of sugar to add the perfect sweetness to these cupcakes.
- Eggs: Be sure to use large eggs.
- Ripe Banana: One ripe banana is all you need for this recipe.
- Vanilla Extract: Adds another depth of flavor to the cupcakes.
- Sour Cream: Helps create a fluffy and moist cupcake.
- Whole milk: Also creates a fluffy cupcake.
- All Purpose Flour: Adds structure to the cupcake.
- Baking Powder: Helps the cupcake rise.
- Salt: Balances out the sweet.
- Caramel: Either homemade or store-bought.
How to make cupcakes
- Start out by making the caramel. In a medium sauce pot, melt sugar over medium heat. Allow the sugar to melt evenly by stirring only occasionally. Sugar will become amber in color. Once the sugar is completely melted, add in cubed butter. The sugar will bubble up a lot but that’s perfectly normal. Stir to combine. Add in the heavy cream and whisk until fully combined.
- To make the brown butter, add a 1/2 stick of butter to a medium pot and melt over medium heat. Allow the butter to continue to melt. Butter will begin to crackle as it continues to cook. Be sure to keep an ear out as when the amount of crackle lessens, the brown butter is just about done. Once the butter reaches a dark amber color and no longer making any crackling noise, remove from heat. Place into a heat safe bowl and allow to cool at least 30 minutes.
- Let’s get started on the cupcakes. In a stand mixer, cream the cooled brown butter and sugar together for 5 minutes until light and fluffy. Add in the eggs, vanilla, caramel and mashed banana.
- Add half of dry ingredients then all of the wet ingredients followed by the rest of the dry.
How to store cupcakes
The best way to store these fluffy brown butter banana caramel cupcakes is in an airtight container. These cupcakes will stay fresh for 3 days if properly stored.
Homemade Caramel vs Store-Bought Caramel
The choice is definitely yours here! I prefer making my own caramel but don’t get me wrong, I do keep a jar of the store-bought stuff on hand just in case. Homemade caramel has a much richer taste then store-bought in my opinion. If you have a few extra minutes, I say try to make the caramel….trust me it’s worth it!
Looking for more cupcake recipes?
Check out these Triple Chocolate Cupcakes or these Lemon Coconut Cupcakes.
Brown Butter Banana Caramel Cupcakes
Moist and fluffy banana caramel cupcakes filled with homemade caramel sauce and topped with a fluffy caramel frosting.
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Servings: 13 servings
Calories: 546kcal
Equipment
- Stand Mixer
- Muffin Tin
Ingredients
- 1/2 cup Unsalted Butter Browned
- 3/4 cup Granulated Sugar
- 2 Eggs
- 1/2 cup Milk
- 1/4 cup Sour Cream
- 1 teaspoon Caramel Sauce
- 1 Banana Ripe
- 2 teaspoon Vanilla
- 1 1/4 cup All Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
Caramel Buttercream
- 1 cup Unsalted Butter
- 3 1/2 cup Powdered Sugar
- 1 -2 tablespoon Milk
- 1 tablespoon Caramel Sauce
Caramel Sauce
- 3/4 cup Granulated Sugar
- 5 tablespoons Unsalted Butter
- 1/3 cup Heavy Cream
- 1/4 teaspoon Salt
Instructions
- 1. In a heavy bottomed pot, melt 1/2 cup of butter. Continue to cook until the butter is an amber color and it is no longer simmering. Remove from heat and allow to cool fully before using. At least 1 hour. 2. Preheat oven to 350 degrees fairenheit. Line a muffin tin with 12 cupcake liners. 3. In a stand mixer, beat the sugar and butter together for 5 minutes. Add in eggs, mashed banana, caramel and vanilla then mix on medium speed for 30 seconds.4. Add in half of the dry ingredients then all of the milk and sour cream. Followed by the rest of the dry ingredients until fully combined. 5. Scoop batter into the lined muffin pan, about 2/3 full for each liner. Bake for 15-18 minutes or until a toothpick comes out clean.6. While the cupcakes are baking, let's make the buttercream. 7. In a stand mixer, cream the butter, sugar, milk and vanilla together for 5 minutes on medium high speed. Add in caramel sauce and mix for an additional 3 minutes. Add more milk if the buttercream is too stiff. 8. Once the cupcakes are completely cooled, poke a hole in the center of each cupcake, fill with caramel then frost with the buttercream.
Caramel Sauce
- 1. In a medium sauce pan, bring sugar to a boil and allow to fully melt. Once sugar reaches 350 degress or a deep amber brown remove from stove top. 2. Add in room temperature sliced butter and heavy cream mixing until well combined. Add in salt. Allow to cool.
Nutrition
Serving: 13g | Sodium: 215mg | Calcium: 62mg | Vitamin C: 1mg | Vitamin A: 966IU | Sugar: 57g | Fiber: 1g | Potassium: 89mg | Cholesterol: 105mg | Calories: 546kcal | Trans Fat: 1g | Saturated Fat: 19g | Fat: 30g | Protein: 3g | Carbohydrates: 69g | Iron: 1mg
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