BANANA CARAMEL CUPCAKES WITH CARAMEL CREAM CHEESE FROSTING

I’ve been going caramel crazy lately. I made a ton of batches of both my Homemade Caramel Sauce and my Homemade Salted Caramel Sauce and have been topping EVERYTHING with it. I can’t help it. The stuff is addictive.

As great a topping as caramel sauce makes, there was no way in hell that was all I was gonna use it for. So to put my Homemade Caramel Sauce to better use, I swirled some into this banana bread and stuffed some inside these cupcakes.

Those recipes were a caramel dream come true, but I still had loads of caramel sauce, so I thought “what the hell? Let’s bake more desserts!”

INGREDIENTS

• 1 recipe of my Homemade Caramel Sauce

BANANA CUPCAKES:

• 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)
• 1 recipe of my Salted Caramel Cream Cheese Frosting

OPTIONAL GARNISHES:

• Toffee Bits
• Extra Caramel Sauce
• Fresh Sliced Bananas

INSTRUCTIONS

• Make one recipe of my Homemade Caramel Sauce and allow it to chill in the refrigerator for a few hours. Meanwhile, make the cupcakes.

FOR THE BANANA CUPCAKES:

1. Preheat oven to 350° F (177°C) and line a standard cupcake pan with paper liners and another pan with 5 liners, this recipe makes about 17 cupcakes. Set aside.
2. In a large bowl, sift the flour, baking powder, baking soda, salt and cinnamon and whisk to combine. Set aside.
3. ................................

for full recipes please see : www.queensleeappetit.com

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