Triple Banana Double Caramel Mini Cupcakes

By vealam

Ingredients

• For the cupcakes:
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups banana puree (about 3 large bananas)
• 1/2 cup sour cream
• 2 tbsp dark rum
• 1 1/2 tsp pure vanilla extract
• 1 stick (4 oz; 113g) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• For the banana-caramel filling: use this recipe; you will need way less that the recipe makes, so just refrigerate the leftovers and use it as an ice cream topping later
• For the caramel frosting:
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1 1/2 sticks (6 oz; 170g) unsalted butter at room temperature
• 1/4 cup sour cream
• 1 tbsp dark rum
• 2 tsp pure vanilla extract
• 1/4 tsp kosher salt
• 1 lb cream cheese at room temperature
• Banana chips for garnish

Details

Servings 36
Adapted from bakingobsession.com

Preparation

Step 1

Makes 3 dozen mini cupcakes

; you will need way less that the recipe makes, so just refrigerate the leftovers and use it as an ice cream topping later

Make the cupcakes:

Center an oven rack and preheat the oven to 350F. Fit parchment mini-cupcake liners into mini-cupcake molds. Spray the liners lightly with oil spray.

Sift the dry ingredients onto a sheet of parchment paper or into a bowl. In another bowl, combine the banana puree, sour cream, rum, and vanilla extract.

In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy. Gradually add the sugars and beat until light and fluffy, 6 to 7 minutes. With the mixer on medium, add the eggs, one at a time, beating well after each. Reduce the speed to low and add the dry ingredients in three additions alternating with the banana mixture, starting and ending with the dry ingredients. Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition.

Make the caramel frosting:

Stir together the sugar and water in a high-sided medium saucepan. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup turns deep amber in color. Immediately remove the pan from the heat, stir in the butter, sour cream, rum, vanilla, and salt. Transfer to a bowl and let cool, stirring occasionally with a wooden spoon, until just slightly warm.

With the paddle attachment of a stand mixer or with the hand-held electric beaters, beat the cream cheese until lump-free and smooth. Gradually, in a thin stream, beat in the caramel. Mix until well combined, scraping the sides of the bowl as needed. The consistency should be somewhat of softly whipped cream. Cover with plastic wrap, pressing it directly over the surface. Refrigerate until firm enough to pipe, at least for a couple of hours, or better – overnight.

Awesome variation of banana bread in cupcake form – and I LOVE caramel!! Holy yum.

heather peskin

That’ll be me adding another recipe to the list of things to make then ;0)

Darn (I softened it up) those look delish! I’m laid up right now, or I would make some myself. Wish you could deliver them (and that my boyfriend could bake)!

could you make these with regular size cupcakes? what would be the lengh in the oven then?

Katia, sure you can make them bigger. The baking time will be about 5-6 minutes longer; bake until a toothpick inserted in the center comes out clean.

Oh my gosh! I saw this picture on Frosting For Friends and had to immediately find out who made them and pin it. I really hope that one day I will make this.

These look and sound amazing! I have a babyshower to make banana cupcakes for and I am going to use this recipe! mmm :)

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