Go Back
+ servings
Print
Caramel Banana Cupcake Ingredients

Brown Butter Banana Caramel Cupcakes

Moist and fluffy banana caramel cupcakes filled with homemade caramel sauce and topped with a fluffy caramel frosting.

Course Dessert
Cuisine American
Keyword banana cupcakes, caramel banana, caramel cupcakes
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Servings 13 servings
Calories 546 kcal

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. 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.

    Banana Caramel Cupcakes

Caramel Sauce

  1. 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.

Nutrition Facts
Brown Butter Banana Caramel Cupcakes
Amount Per Serving (13 g)
Calories 546 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 19g119%
Trans Fat 1g
Cholesterol 105mg35%
Sodium 215mg9%
Potassium 89mg3%
Carbohydrates 69g23%
Fiber 1g4%
Sugar 57g63%
Protein 3g6%
Vitamin A 966IU19%
Vitamin C 1mg1%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.