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Banana Caramel Cupcakes with Browned Butter Buttercream Frosting
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Banana Caramel Cupcakes with Browned Butter Buttercream Frosting

Course Dessert
Servings 18 -24 portions
Author Carolyne McIntyre Jackson and Jodi Willoughby, authors of Crave, Cupcakes, Cakes, Cookies and More from an Iconic Baker

Ingredients

Cupcakes

  • 2 ripe bananas mashed
  • ½ cup (130 g) sour cream
  • 1½ cups (220 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup (170 g) butter
  • 1¼ cups (250 g) granulated sugar
  • 2 eggs
  • ¾ tsp vanilla extract

Caramel Filling

Makes: About 1½ cups | Prep Time: 20–30 minutes | Cooling Time: 10–20 minutes

  • ¾ cup (150 g) whipping cream
  • ½ tsp vanilla extract
  • ⅓ cup (80 g) water
  • 1½ cups (300 g) granulated sugar
  • 2 Tbsp (40 g) light corn syrup
  • ½ tsp salt
  • 1 tsp lemon juice
  • ⅓ cup (75 g) butter, cubed

Instructions

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.

Notes

Caramel Filling:
Making caramel is not for the faint of heart. Caramel can go from perfect to burnt in seconds. Learning to make homemade caramel takes practice and patience, but once you have mastered it, you will find yourself making it more often, even for a weeknight treat. This recipe is intended for use as a filling for cakes.
Variations:
Layer Cake: Butter two 8-inch round cake pans and place parchment paper at the bottom of each pan. Divide the batter equally between the two prepared pans. Bake the cakes for 26-30 minutes or until a toothpick inserted into the centre comes out clean.
Sheet CAke: Butter a 9 x 13-inch cake pan and place parchment paper at the bottom of the pan. Transfer the batter into the prepared pan and bake for 25-20 minutes or until a toothpick inserted into the centre comes out clean. (omit the caramel filling.)