Banana Caramel Cupcakes with Browned Butter Buttercream Frosting

• To brown the butter, place the butter into a medium-sized saucepan over medium heat. Once the butter is melted, continue heating. It will foam and rise quite a bit in the pan, but once the foam subsides, stir constantly until the milk solids turn a deep golden brown. Be vigilant, as this process can happen quite quickly.
• Transfer the melted butter and all the solids into a bowl and allow it to cool. If not using right away, place in an airtight container and store in the fridge for up to 5 days.

Caramel Filling:

• Place the whipping cream and the vanilla into a small-sized saucepan and bring to a boil over medium heat. (This step can also be done in a microwave using a microwave-safe bowl.) Cover and set aside until needed.
• Add the water, sugar, corn syrup, and salt into a medium-sized pot. Combine with a spatula, then cover with a plate and bring to a boil over medium-high heat.
• Continue to boil the sugar mixture, swirling the pan occasionally until the mixture turns a golden amber colour.
• Remove the pot from the heat and carefully pour the warm cream into the hot sugar, whisking constantly until combined. Be sure to wear an oven mitt on your stirring hand, as there can be lots of steam, and the caramel will bubble and splatter.
• Add the lemon juice and whisk until combined. Then add the butter and whisk until the mixture is well combined.
• Transfer the caramel to a medium-sized bowl and use as directed in the recipe.
• Place any leftover caramel in an airtight container and store in the fridge for up to 3 weeks.

Cupcakes:

• Position a rack in the centre of your oven and preheat it to 350°F. Line two cupcake tins with cupcake papers. In a small bowl, mix together the bananas and sour cream and set aside.
• In a medium-sized bowl, add the flour, baking powder, and salt. Whisk to combine and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about a minute. Gradually add the sugar. Stop the mixer and use a spatula to scrape the sides of the bowl. Continue mixing on medium speed for 5–8 minutes or until the mixture becomes pale and fluffy.
• Crack the eggs into a small bowl, turn the mixer to low, and add the eggs one by one, then add the vanilla. Mix for 30 seconds. Stop the mixer and scrape the bowl, then turn the mixer to medium-high speed and mix for about a minute or until everything is well combined.
• Stop the mixer, scrape down the sides of the bowl, and continue to mix on low speed. Slowly add the banana and sour cream mixture. Turn the mixer to medium speed and continue to mix for about a minute or until well combined. (The mixture may split, and that is okay.)
• Turn the mixer to low speed and slowly add the flour mixture. Turn the mixer to medium speed and continue to mix for 2 minutes or until well combined.
• Using a cookie scoop or spoon, scoop the batter into the prepared pans, filling each well about two-thirds full. Bake the cupcakes for 20–25 minutes or until a toothpick inserted into the centres comes out clean.
• Let the cupcakes cool for 10 minutes, then carefully remove them from the pans and transfer them to a wire rack to cool completely (about half an hour) before frosting.
• While the cupcakes are cooling, prepare the browned butter buttercream frosting. Then refer to How to Fill a Cupcake with Filling or Buttercream (below), using the caramel filling and the browned butter buttercream for icing the cupcakes.