I know what you’re thinking. Another banana cupcake recipe. Really Brooke? You just posted something very similar a few months ago. Indeed I did. But before you click over to your next favorite foodie, let me tell you that this banana cupcake recipe is stellar! Originally meant for a cake, perfect for a cupcake, no??
The cupcake is perfect in flavor and texture. This light and airy cake pairs perfectly with the slightly rich peanut butter caramel frosting. I don’t mean to sound like a broken record, but banana and peanut butter make such a wonderful couple. If you are not a frosting gal/guy, these cupcakes are just as good plain. Too bad they don’t travel well by plane, my family would have loved these! Hope you all have a wonderful weekend! Thanks for stopping by Baking with Basil!
Banana Cupcakes with Peanut Butter Caramel Frosting
Banana Cupcake Ingredients
Adapted from Baker’s Royale
- ½ cup sour cream
- 1 teaspoon baking soda
- 8 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup mashed bananas (about 2 large bananas)
1. Place sour cream in a bowl and add baking soda; set aside.
2. Mix butter and sugar until light and creamy.
3. Add eggs in one at time and beat until combined. Add vanilla and beat until combined.
4. Mix flour, baking powder and salt; set aside. Mix bananas and sour cream mixture. Add the dry ingredients in three parts, alternating with banana mixture. Mix after each addition until just combined.
5. Using a medium sized cookie scoop, evenly distribute cupcakes in liners. Bake for about 18-20 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes in cupcake tin. Remove cupcakes and continue to cool completely on a wire rack.
Peanut Butter Caramel Frosting Ingredients
Adapted from Cooks Illustrated
- 8 tbsp (1 stick) unsalted butter, at room temperature
- 1/3 cup smooth peanut butter (not natural)
- 1 1/2 cups powdered sugar
- pinch of table salt
- 1/2 tsp vanilla extract
- 2 tbsp caramel sauce
1. In a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium-high speed until smooth. Add the powdered sugar and salt to the bowl and beat at low speed just until the combined. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined
2. Mix in vanilla and caramel sauce and beat until combined. Scrape down the sides of the bowl again then beat until the frosting is light and fluffy.
3. Pipe onto cooled cupcakes.
Notes:
- Store cupcakes in an airtight container for up to 3 days in the refrigerator.
Brooke this looks great! I’m so gonna make this your frosting-what a great idea. My boys love anything PB! And thanks for trying out my recipe.
Forgot to tell you the pics are looking awesome!
Thanks so much Naomi!! That banana cake was amazing! Thank you for sharing!!
Mmm, bananas and peanut butter. I could go for one of those. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d come by and link your cupcakes up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html
Love the fact that you combined peanut butter AND caramel in the frosting…my favorite candy bar is Payday, so I could easily eat that frosting with a spoon! And I’ll never get tired of the banana/pb combo. Great recipe, thanks for sharing!
I never tire of that flavor either. In fact, I had a banana pb smoothie for breakfast. Those flavors together are just so good!! Thanks for stopping by!
I found your blog through your comment on Taylor Takes a Taste. I said, “Ooh! A blogger with my name! I wonder what she does?” Wow, I’m glad I did. This looks awesome!
Thanks for the sweet comments Brooke!! Isnt Taylors blog great!! He has the best photog tips. Love the name of your blog. I look forward to checking it out.
These were so delicious, thanks for sharing the recipe. A nice approach to something different in the cupcake world. Off to the pretzel bites next! LOL
[...] Banana Cupcakes With Peanut Butter Caramel Frosting – Baking with Basil Share | Cancel reply [...]
Lordy, do they ever sound wonderful! I am ready to make a batch, but where am I missing the dulce de leche? Please reply soon before I go into withdrawals! My 20 and 21 year olds are chomping at the bit for these, too!!
Thank you for all your amazing recipes and ideas.
Disregard the dulce de leche. I omitted that from my recipe. Thanks for letting me know. The recipe and printable link have been updated. Hope you guys enjoy them!!
Stop back soon!
The recipe sounds great–my first batch is cooking in the oven as we speak, and the batter is so yummy! I like the using sour cream instead of oil. I didn’t have the sour cream today, so I substituted Greek style plain yoghurt and it seems to be working well still.
One comment though, it would be helpful if you put the oven temp and the yield. I guessed on the temp and should be okay, but I’m wondering about the yield. Most recipes I’ve usually done are for 12, but this one had way more batter than that when I filled my muffin tins. It would have been nice to have known what to prepare as now I’m just sitting here waiting for them to cook so I can put the rest into the cups.
WOW Brooke, these are amazing!! Thanks for sharing the recipe. LOVE THEM!!
Thank you so much for sharing this recipe! Delicious!
I baked mine at 350 degrees, and the recipe yielded 20 cupcakes.
So glad you liked them!! Thanks for stopping back to let me know.
Sent from my iPhone
[...] bakingwithbasil.com via Kristi on [...]
Just made them, amaaaazing! I left a few unfrosted and thy make great muffins