Salted Banana CupCakes with Caramel Frosting

_{These Banana Cupcakes with Salted Caramel Frosting are light, fluffy, sand uper moist with a classic banana flavor. These cupcakes would be perfect for dessert, lunch date treat, family party, or for a special occasion.}

Banana Cupcakes With Salted Caramel Frosting

Prep Time: 20 Minutes Cook Time: 20 Minutes Additional Time: 15 Minutes Total Time: 55 Minutes Servings: 12 Cupcakes

This is the ULTIMATE trio: Bananas, Sea Salt & Caramel Frosting.  Such a delicious combination.  Can you say Banana Cupcakes with Salted Caramel Frosting? Yes, Yes you can.

The key to this recipe is using ripe bananas. The closer the bananas are to “turning brown” the better. As the bananas turn, the sweeter they become and the difference will make or break the sweetness of your cupcakes. You don’t want to end up with a bitter-tasting cake from newly picked bananas.

Just picture it, bananas and salted caramel together in one irresistibly delicious! Well, guess what? You can stop dreaming about it and make it yourself.

WARNING!!!! These are so amazingly delicious that you may not have enough willpower to just eat one… If you can, I completely applaud you. I certainly could not resist. The cupcakes are one of the moistest cupcakes I’ve made.

About these Banana Cupcakes

Time: Please set aside roughly two hours to make. This includes time for prepping, baking, cooling, and decorating times.

Ease: Besides mashing the bananas, which is even easier if you use your mixer, the entire process is fairly simple. If you make your own buttermilk, there is one extra step. See the recipe note below.

Texture: These banana cupcakes are not as dense and heavy as banana muffins. They are also not as light as a vanilla cupcake. They land somewhere in the middle.

Banana Cupcakes Ingredients & Recipe

How to make homemade buttermilk – Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed.

Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. In a pinch, lower fat or nondairy milk works for this soured milk, but the cupcakes won’t taste as moist or rich. And no, almond, soy or oat milk will not perform the same way. I have tried.

Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

Ingredients Needed

Please scroll down for a full ingredient list and printable recipe.

Banana Cupcakes

• 2 bananas – large Ripened and mashed
• 1 1/2 cups all-purpose flour – do not use cake flour it is too light.
• 3 tbsp cornstarch
• 1/2 tsp baking soda
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter -at room temperature
• 1/2 cup buttermilk – see the note above to make your own
• 1/4 tsp salt
• 2 eggs (at room temp)
• 2 tsp vanilla extract

Salted Carmel Frosting Ingredients

• 4 cups of powdered sugar
• 1 cup unsalted butter (at room temp)
• 2 tsps of vanilla
• 1-2 tbsp of milk
• 1/4 cup, plus extra Ghirardelli Caramel
• Sea salt

They’re truly perfect banana cupcakes. And if you’re not into banana, you might enjoy these Vanilla Cupcakes with Fresh Blueberry Filling.

Directions to make Banana Cupcakes with Salted Caramel Frosting

To Make the Cupcakes

First, preheat your oven to 350 degrees. Prepare a cupcake pan by placing your favorite liners inside.

While you are waiting for the oven to heat up. Grab a medium-sized mixing bowl add whisked flour, cornstarch, baking soda, and salt, and mix together. Set aside.

Then using your electric stand mixer with the paddle, cream together sugar, butter, and vanilla extract. Next, add the eggs blending until well incorporated. Once, well-blended add in the mashed bananas. Mix well.

Working in three separate steps, add the flour mixture 1st (about 1/3 flour mixture each time) alternating with half of the buttermilk, and mix well. Continue the steps until all mix is used.

Fill cupcake liners 3/4 way full. Place in the oven and bake for 15 to 20 minutes. Let cool completely before frosting.

Directions to Make Frosting

Beat unsalted butter on low speed and add in vanilla. Slowly begin adding powdered sugar. Next, to get the right consistency, add 1 to 2 tablespoons of milk. Once well incorporated, then add in1/4 cup of melted caramel.

Beat on low speed until powdered sugar, butter, vanilla, and caramel are well mixed. Then move the mixer up to medium-high speed. Scrape the sides and bottom of the bowl often. When completely mixed, the frosting may appear dry.

If so, add more milk, a little at a time, until the frosting has the proper stiffness and feels thick. Frost cupcakes with a piping bag, then drizzle each cupcake with more caramel and top with a dash of sea salt to each. Consider garnishing with a few bananas (dried or fresh) slices.

Banana Cupcakes With Salted Caramel Frosting Recipe

You will love these moist, dense-yet-still-soft homemade banana cupcakes with caramel sea salt frosting. To guarantee the best results, use buttermilk, and extra ripe bananas– these powerful ingredients make all the difference in these banana cupcakes.

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Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.