Banana Caramel Cupcakes

By srumbel

Ingredients

• 1 white cake mix
• 3/4 cup milk
• 1/3 cup oil
• 3 eggs
• 1 cup mashed ripe banana
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• For the Frosting
• 1 1/4 cups butter, softened
• 3/4 teaspoon vanilla extract
• 1 1/4 teaspoons salt
• 3/4 cup thick caramel ice cream topping, divided
• 5 cups powdered sugar
• 2 1/2 Tablespoons heavy cream
• 24 caramel candies

Details

Servings 24
Preparation time 20mins
Cooking time 40mins
Adapted from insidebrucrewlife.com

Preparation

Step 1

Preheat the oven to 325 degrees. Place 24 cupcake liners in a muffin tin.

Beat the cake mix, milk, oil, eggs, bananas, baking soda, and cinnamon on low speed for 1 minute. Increase the speed to medium and beat for 2 minutes.

Divide the batter evenly in the muffin liners. Bake for 20 minutes. Remove and let cool in the pan for 2 minutes. Gently lift the cupcakes out and place on a wire rack to cool completely.

Beat the butter, vanilla, and salt until creamy. Add 1/2 cup + 2 Tablespoons caramel topping and beat again.

Slowly add the powdered sugar and heavy whipping creamy until everything is mixed in, and then beat on high speed for 1-2 minutes until light and fluffy. Pipe on the cooled cupcakes.

Place the remaining 2 Tablespoons caramel in a small ziplock bag and cut one corner off. Drizzle over the frosted cupcakes. Place a caramel candy on top of each cupcake. Makes 24 cupcakes.