Name: Decadent Banana Cupcakes | Easy Party Dessert
Prep time: 15 min
Cook time: PT-497172H43M8S
Total time: 35 min
Cuisine: American
Ingredients: 1 and 1/2 cups all-purpose flour; 1 and 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon, optional; 1/2 cup unsalted butter, room temperature; 3/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 Tbsp vegetable oil; 1/2 cup sour cream, room temperature; 1 and 1/2 tsp pure vanilla extract; 2 large eggs, room temperature; 2–3 overripe large bananas, puréed or mashed, about 1 and 1/2 cups; Homemade caramel sauce; Salted caramel cream cheese frosting; Toffee bits, optional garnish; Extra caramel sauce, optional garnish; Fresh sliced bananas, optional garnish

Description

Moist banana cupcakes made with ripe bananas, sour cream, caramel sauce, and salted caramel cream cheese frosting for a rich bakery-style dessert.

Ingredients

Scale

1 and 1/2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon, optional
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 Tbsp vegetable oil
1/2 cup sour cream, room temperature
1 and 1/2 tsp pure vanilla extract
2 large eggs, room temperature
2–3 overripe large bananas, puréed or mashed, about 1 and 1/2 cups
Homemade caramel sauce
Salted caramel cream cheese frosting
Toffee bits, optional garnish
Extra caramel sauce, optional garnish
Fresh sliced bananas, optional garnish

Instructions

Preheat the oven to 350°F (177°C) and line a standard cupcake pan with paper liners.
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon until evenly combined.
In a stand mixer, beat the room-temperature butter, granulated sugar, and packed light brown sugar until light, fluffy, and creamy.
Add the vegetable oil, sour cream, and pure vanilla extract, then mix until smooth and combined.
Add the eggs one at a time, mixing well after each addition until the batter looks smooth.
Gradually mix in the dry ingredients on low speed, then add the banana purée and mix just until combined.
Scoop the batter into the prepared cupcake liners, filling each liner about two-thirds full.
Bake for 20–25 minutes, or until the tops spring back lightly and a tester inserted in the center comes out clean or with a few moist crumbs.
Allow the cupcakes to cool completely before frosting.
Frost with salted caramel cream cheese frosting.
Optionally core each cooled cupcake and fill with extra caramel sauce.
Garnish with toffee bits, extra caramel drizzle, and fresh banana slices before serving.

Notes

Use very ripe bananas with plenty of brown spots for the strongest banana flavor and natural sweetness.
Do not overmix after adding the flour, or the cupcakes may become dense instead of soft and tender.
Use room-temperature butter, eggs, and sour cream for a smoother batter and better texture.
Cool the cupcakes completely before frosting so the caramel cream cheese frosting stays thick and creamy.
Add fresh banana slices right before serving to prevent browning.
For extra decadence, core the cupcakes and fill them with caramel sauce before frosting.
Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days.
Freeze unfrosted cupcakes for up to 2 months, then thaw and frost before serving.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 390
Sugar: 34g
Sodium: 230mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg