Caramel Banana Cupcake Recipe

Fall baking is so fun for me.  I have so many reasons to bake in the fall.  Parties, picnics, meetings, gifts... you name it.  I just have fond memories of baking with my mom and sisters during the fall and holiday season. I have several recipes to share with you for this season and today I'm sharing one of two banana cupcake recipes that I have planned for this season. A couple of weeks ago I made these pretty cakes for our youth kids and they made a huge mess but I believe they totally loved them.

Caramel Banana Cupcakes:

Ingredients:

1 cup of flour
1 cup of cake flour
1/2 cup of butter
1 cup plus two tablespoons of sugar
2 eggs
1 teaspoon of vanilla
1/2 teaspoon of salt
1/4 a teaspoon of baking soda
3/4 a teaspoon of baking powder
1/2 a cup of milk
3 ripe mashed bananas
3 tablespoons of caramel.

Sift your dry ingredients together in a separate bowl and set aside. Cream your butter, sugar and vanilla.  Add eggs one a time. Add your milk and flour mixture to your mixture alternating each addition.  Add your mashed bananas and mix well. Lastly fold in your caramel. (recipe adapted from moms who think)

Bake at 350 degrees for 19-21 minutes.  Makes around 24 cupcakes.

Buttercream Frosting:

2 sticks of butter
4 cups of powdered sugar
1 teaspoon of vanilla
1/4 cup of milk

Cream butter, slowly add in vanilla and powdered sugar. Beat until blended and smooth, slowly add milk until your desired consistency.

To frost: use a spoon to frost your cupcakes leaving a little indention in the center.  Right before serving pour a tiny bit of caramel into each cupcake center (see photo).

Enjoy!

Love,
  Erin