Banana has always been a favorite flavor of mine Whether it's a banana milkshake, banana bread, banana split...you name it; if it has banana in it, I'm almost guaranteed to like it. So when I saw this recipe on Annie's Eats I knew I would have to try it! Well, after tasting this cupcake, I have to say that this is probably the most flavorful banana cupcake I've ever had! Just the cupcake alone would be satisfying, but with the additional caramel buttercream frosting and caramel drizzle, this cupcake is simply amazing! Let me warn you though, this recipe is NOT for a beginning baker. As a beginner, the cake recipe is simple enough, but the frosting and homemade caramel requires a bit of experience. If you do attempt the frosting, here's a tip: BE PATIENT! This frosting recipe requires a lot of beating, so if it starts to curdle after adding the butter, do not be alarmed. Keep beating, and just when you think it's not going to turn out, the frosting will suddenly come together and result in a nice, thick, creamy frosting. It might require a bit of effort to make, but this frosting complements the cupcake perfectly, and it's definitely worth it!
Banana Caramel Cupcakes
Recipe from Annie's Eats
Yield: about 30 - 36 cupcakes
Ingredients:
For the cupcakes:
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, at room temperature
2 1/2 cups granulated sugar
6 eggs
1 cup plus 2 Tbsp buttermilk
1 1/3 cups mashed ripe banana
For the caramel:
8 Tbsp unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
For the frosting:
3 large egg whites, at room temperature
3/4 cup granulated sugar
Pinch of salt
16 Tbsp unsalted butter, cut into 1 Tbsp pieces, at room temperature
Directions:
To make the cupcakes:
Preheat the oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, combine the flour, baking powder, and salt. Whisk together and set aside. In the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium-low and add in the eggs, one at a time, scraping down the sides of the bowl as needed. Mix in the mashed bananas until well combined. With the mixer on low speed, alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
Divide the batter between the prepared cupcake liners, filling each to about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Allow to cool in the pan for about 5-10 minutes, then transfer to a wire rack to cool completely.
To make the caramel sauce:
Combine the butter, heavy cream, and brown sugar in a medium-sized saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
To make the frosting:
Combine the egg whites and sugar in a large heatproof bowl set over a pot of simmering water (use a double-boiler if you have one). Heat the mixture, whisking very frequently, until the sugar is completely dissolved and reaches 160 degrees (F) on an instant read thermometer. Transfer the mixture to the clean, dry bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture holds stiff peaks. Reduce the speed to medium-low, add in the salt and begin adding the butter one piece at a time, beating well after each addition. Stir in 1/2 cup of the cooled caramel sauce until well blended.
Frost the cooled cupcakes with the caramel buttercream, and drizzle with the remaining caramel sauce FYI: make sure your caramel is cool, or it will melt the frosting! I learned this the hard way. However, if your caramel sauce has cooled too much to be easily drizzled, heat for 10 seconds in the microwave and stir well to thin it a bit.
Notes:
Banana Caramel Cupcakes
Recipe from Annie's Eats
Yield: about 30 - 36 cupcakes
Ingredients:
For the cupcakes:
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
12 Tbsp unsalted butter, at room temperature
2 1/2 cups granulated sugar
6 eggs
1 cup plus 2 Tbsp buttermilk
1 1/3 cups mashed ripe banana
For the caramel:
8 Tbsp unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
For the frosting:
3 large egg whites, at room temperature
3/4 cup granulated sugar
Pinch of salt
16 Tbsp unsalted butter, cut into 1 Tbsp pieces, at room temperature
Directions:
To make the cupcakes:
Preheat the oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, combine the flour, baking powder, and salt. Whisk together and set aside. In the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium-low and add in the eggs, one at a time, scraping down the sides of the bowl as needed. Mix in the mashed bananas until well combined. With the mixer on low speed, alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
Divide the batter between the prepared cupcake liners, filling each to about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Allow to cool in the pan for about 5-10 minutes, then transfer to a wire rack to cool completely.
To make the caramel sauce:
Combine the butter, heavy cream, and brown sugar in a medium-sized saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
To make the frosting:
Combine the egg whites and sugar in a large heatproof bowl set over a pot of simmering water (use a double-boiler if you have one). Heat the mixture, whisking very frequently, until the sugar is completely dissolved and reaches 160 degrees (F) on an instant read thermometer. Transfer the mixture to the clean, dry bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture holds stiff peaks. Reduce the speed to medium-low, add in the salt and begin adding the butter one piece at a time, beating well after each addition. Stir in 1/2 cup of the cooled caramel sauce until well blended.
Frost the cooled cupcakes with the caramel buttercream, and drizzle with the remaining caramel sauce FYI: make sure your caramel is cool, or it will melt the frosting! I learned this the hard way. However, if your caramel sauce has cooled too much to be easily drizzled, heat for 10 seconds in the microwave and stir well to thin it a bit.
Notes:
- I used a Wilton 1M swirl tip to decorate the cupcakes pictured above.
- I recommend using a plastic squeeze bottle to drizzle the caramel. It makes the drizzling so easy, and the bottle can be heated in the microwave. You can find them for about $1.99 at baking supply stores, or in the baking aisle of most craft stores.
