Description
Sweet banana cupcakes with caramel peanut butter frosting invite pure dessert magic into home kitchens. Creamy layers of rich flavor and comforting textures promise delightful indulgence you won’t be able to resist.
Ingredients
Scale
Cupcake Base:
- 2 cups (480 milliliters) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) creamy peanut butter
- 1/4 cup (60 milliliters) milk
- 1 teaspoon vanilla extract
Sweeteners and Toppings:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) caramel sauce
- 1/2 cup (60 grams) chopped peanuts
Instructions
- Prepare the oven to 350F (175C) and arrange cupcake liners in a muffin tin.
- Combine flour, baking soda, baking powder, and salt in a mixing bowl, whisking thoroughly.
- Cream butter and sugar until the mixture becomes pale and airy, using an electric mixer.
- Incorporate eggs individually, then blend in mashed bananas, peanut butter, milk, and vanilla extract until smooth.
- Fold dry ingredients into the wet mixture, stirring gently to create a uniform batter without overmixing.
- Distribute batter evenly, filling each cupcake liner approximately two-thirds full.
- Transfer muffin tin to the preheated oven and bake for 18-20 minutes, checking doneness with a toothpick.
- Allow cupcakes to rest in the pan for several minutes, then transfer to a cooling rack.
- Once completely cooled, embellish each cupcake with a generous drizzle of caramel sauce.
- Garnish with a sprinkle of chopped peanuts for added texture and flavor.
- Serve and savor these decadent treats.
Notes
- Swap ingredients easily for dietary needs, like using gluten-free flour or plant-based milk alternatives to accommodate different restrictions.
- Mash ripe bananas thoroughly to ensure smooth, even texture and maximum flavor throughout the cupcakes.
- Control caramel drizzle by using a squeeze bottle or spoon for precise, artistic presentation and even distribution.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain moisture and freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 286 kcal
- Sugar: 21 g
- Sodium: 195 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 37 mg