Delicious Banana Caramel Cupcakes
These cupcakes are just delicious! They're moist, and soft, and gooey, and just melt in your mouth. And, the frosting is so good, it just really sets these apart. It's so creamy, and sweet, and then you have the caramel drizzle, and a slice of banana, that just makes these a great cupcake, anytime you want one, even for breakfast! Trust me, everyone will love these.
Servings: 22
Equipment
- 12 count muffin tin
- Cupcake corer, or sharp knife
- Cupcake Liner
- Large fluted star tip
Ingredients
- 1/4 cup milk
- 2 eggs
- 1/2 cup butter
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 3 bananas ripe and mashed
- 2 Ripe bananas to slice for topping
- Hershey's caramel sauce
VANILLA FROSTING:
- 1 cup butter - softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 3 Tablespoons 'COFFEE MATE' - Italian Sweet Cream flavor
TO TOP:
- Caramel drizzle
- Banana slices
Instructions
- In the mixing bowl of a stand mixer, place the butter, and sugar, and mix on medium speed until light and fluff. Add the eggs, and milk, and blend. Add the flour, baking soda, and baking powder, and blend on low until mixed. Add the mashed bananas, and blend until mixed. Stop the mixer and scrape down the sides of the bowl, and blend again until well mixed.
- Line a 12 count muffin tin with cupcake liners, and fill the liners 3/4 full with the cupcake batter. Place in the oven at 350 for 20 minutes, or until a toothpick comes out clean. Remove from the oven, and place on a wire rack to cool.
- Make the frosting: In the mixing bowl, place the butter, powdered sugar, vanilla, and Coffee creamer. Blend on low until completely mixed together, then turn mixer up, and mix until creamy and thick. Scrape down the sides of the bowl, and blend. Put the mixing bowl containing the frosting in the refrigerator until the cupcakes have completely cooled.
- When the cupcakes are cooled, using a cupcake corer, or a sharp knife, remove the center of each cupcake, and set the centers aside, do not discard! Fill the center holes with the Hershey's Caramel Sauce, then place the center core back in the cupcake. (see photo)
- Place the frosting in a pastry bag with a large fluted star tip, and pipe the frosting in an upward swirl on the cupcakes. Drizzle with more caramel sauce on top of the frosting. Slice the Banana's and place a slice in the top of each cupcake. Refrigerate the cupcakes until time to serve. Enjoy!